Monday, 7 April 2014

Jaffa Cakes...

I get really excited about recreating people's favourite snacks & treats. I love the challenge of not only making a healthier version, but also one that people love to eat!

A very good friend of mine adores Jaffa Cakes and I'm always baking him cakes based on the Jaffa Cake. I started to wonder if I could make him a healthier version of his favourite treat. First attempt turned out so well I couldn't help being delighted. I've promised to hang out with him this week and we're going to have a baking day... Jaffa Cakes will absolutely be on the menu :)

The best part of this recipe is that it's actually really simple to make, so kids will LOVE helping out just as much as they'll love devouring the finished goodies...

For the Jaffa filling:

  • juice of 3 large oranges
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 1 tbsp Irish honey
  • 100ml water 
  • 2 sachets of powdered gelatin (12g sachet x 2) 

Line a 7" square tin with parchment paper or cling film. 

Mix the first 5 ingredients together and heat to just before boiling point. 

Remove approx 150ml of the hot liquid and place in a separate shallow bowl. 

Sprinkle the 2 sachets of gelatin over the hot liquid & set aside to dissolve for 5 minutes. Once fully dissolved, stir gently to ensure there are no lumps remaining. 

Pour the gelatin mixture back into the remaining liquid gradually, whisking constantly to prevent the gelatin forming lumps or strings in the mixture.  

Once fully combined, pour into the prepared tin & place in the fridge until set (should only take about 25 minutes but you can make a start on the sponge base while you wait). 

For the base: 

  • 3 eggs
  • 2 tbsp Irish honey
  • 1 tsp vanilla extract
  • 75g ground almonds
  • 1/2 tsp GF baking powder

Preheat the oven to 160d (fan). 

Start by whisking the eggs, honey and vanilla until pale and doubled in volume. 

Fold in the ground almonds & baking powder until just combined. 

Divide mixture into a non stick shallow bun tin. (This recipe yields 12) 

Bake the sponge base for 8-10 minutes until slightly risen and firm to touch. 

Allow to cool for about a minute before carefully removing the sponge discs from the tray. Place on a wire rack to cool. 

To assemble: 
  • 100g dark chocolate (85% cocoa solids) 

Using a round cookie cutter (slightly smaller than the sponge discs), cut out circles of the orange jelly. 

Place on top of the sponge base. 

Melt the chocolate gently in a heatproof bowl over gently simmering water.

Using a teaspoon, pour chocolate over the centre of the jelly disc and spread gently to coat the sides in order to hold the jelly in place. 

Allow the chocolate to harden before serving. 

I'm not kidding, these taste better than the original. There's more jelly filling, it actually tastes like orange and they're healthier! What's not to love?! 

If you know someone who loves Jaffa Cakes, share this recipe with them... they'll love you for it! 

1 comment:

  1. What does a preheat temp of 160d equal in conventional oven with fahrenheit temperature?