Recipe By Munch Master
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 12
Change no of portions required to :
Ingredients & Prep
60 g Icing sugar
40 g Rapeseed oil
30 g Self-raising flour
30 g Ground almonds
80 g Chickpea water (Aquafaba) beaten to meringue
1/2 tsp Orange zest, finely grated
1 pinch Salt
120 g Water
100 g Freshly squeezed Orange juice
60 g Caster sugar
1 Orange peel
1 tbsp Agar Agar powder
120 g Vegan Dark or Milk chocolate
First make the jelly by placing orange juice, water, sugar & orange peel in a saucepan bring to a simmer & reduce liquid by half to a thin syrup then take off the heat.
Add Agar Agar powder in the hot jelly syrup & whisk in until dissolved.
Line a tray or tin with cling film, pour in jelly syrup. Pour in the syrup to about 3 to 4 mm deep, allow to cool then place in the fridge to set.
Pre-heat oven to 180'C fan.
Next make the cake bases, in a bowl beat using an electric hand mixer (best) or food mixer place chickpea water (Aquafaba) with the icing sugar beat until a fluffy meringue, in another bowl add the flour, salt, orange zest, rapeseed oil & ground almonds and mix together, lastly & carefully fold in meringue, then using a greased non-stick mini tart/mince pie tin/tray place about a good tbsp of batter in each compartment, then bake for about 10 mins or until light golden brown, remove & allow to go cold.
Place chocolate of choice in a bowl (glass is best) & place over a saucepan of simmering water to gently melt, set aside until it just starts to thicken.
Remove cakes from the tin, then cut orange jelly into discs using a 4 cm pastry cutter, place an orange jelly disc on top of each cake, then using either a pastry brush to dob on or use a tsp cover the top with the chocolate, then allow to cool & set.
Suggestion & Tips
Cakes will last for 2 days in an air tight container, best eaten the same day.