I am so excited to be sharing this recipe with you all! I've wanted to try out tea infused jaffa cakes for the longest time but the idea has always seemed so daunting, but when a bag of Leaves of the World Festive Marmalade tea made its way into my hands, I knew now was the time to give it a try, so I created this festive take on the classic jaffa cake! Despite my worries, they ended up being really easy to make and they came out delicious, if you fancy giving these a go for yourself then you can pick up Festive Marmalade now over at Leaves of the World and if you use the code TEANOMADAMY20 then you can receive 20% off your first order. I loved creating these and I would love to see if anyone try's them out for themselves, tweet me any photos @amyleecupoftea!Ingredients:12 Jaffa CakesCake/biscuit? Does anyone really know which one they are?

The zest of 1 orange

50g plain flour

50g caster sugar

2 eggs

200g chocolate (I used milk chocolate but dark choc is more traditional of jaffa cakes)

 Tea-infused Jelly

250ml of water

3 tsp of Festive Marmalade tea

2 tsp of agar agar flakes

The juice of 1 orange

1) You’re going to want to start off with your jelly so that you have plenty of time for it to set, this was my first time working with agar and I’ve learnt that it's very sensitive, you need to give it space and time but eventually, it’ll all work out okay. Start off buy brewing up 3tsp of Festive Marmalade tea in the 250ml of water - I cold brewed mine overnight2) Pour the brewed, cold tea into a saucepan and sprinkle the agar into it before you start heating3) Put on a medium heat for 3-5 minutes without stirring, and then start stirring until the flakes have dissolved4) Squeeze the juice of an orange into the mixture and stir5) Pour the jelly mixture into a tray, you want it to be about 2 cm thick, and leave to set in the fridge overnight6) Preheat your oven to 180℃7) Whisk together the sugar, eggs and orange zest, you want it to look all fluffy8) Slowly fold in the flour, make sure it is all totally mixed together9) Grease a muffin tin and spoon your cake mixture in, you only want to cover the bottom of the tin, I used about 2 tsp and I made 12 jaffa cakes10) Pop the cakes in the oven for about 10 minutes, or until they are golden and spongy11) Once your sponge is cooled down, you need to pop it out of the muffin tins and then pop them straight back in (trust me, this makes assembling them SO much easier)12) Cut your jelly into circles which are a little bit smaller than you sponge and pop them in the centre of each cake13) Melt the chocolate and drizzle over the top of each cake, so it's covering the jelly and top of the cake (the muffin tins will make the chocolate set in a perfectly round shape)14) Leave them in the muffin tins and allow the chocolate to set, and enjoy!Thank you for reading! X