Benjamina Ebuehi’s recipe for passion fruit jaffa cakes | The sweet spot

A decadent taste of dark chocolate, light sponge, and summery juicy jelly to cut through the sweetness – all in one mouthful

I don’t buy jaffa cakes nearly as often as other biscuits, but when I do, I’m reminded how much I love them. They’re surprisingly easy to make from scratch, too. The base is an incredibly light genoise sponge that’s topped with a layer of jelly, and it’s this section that allows for some creativity. I chose to go down a summery route with passion fruit. Juicing enough passion fruit to get 200ml of liquid is tedious (and expensive), so by all means use a carton of juice instead.