We’re so excited to share this jaffa cake-inspired recipe. Made of soft layers of sponge, sandwiched with sweet orange curd and coated in smooth, rich chocolate.
We have found that soya milk brings the best results with plant-based baking due to its higher protein content. There will be curd leftover from this recipe — it keeps well in the fridge for up to 1 month and is delicious on toast, yoghurt or ice cream.
