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Recipe By Munch Master

Ref: 636
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 12
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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
  Orange Jelly
   120 g  Water
   100 g  Freshly squeezed Orange juice
   60 g  Caster sugar
   1 Orange peel
   1 tbsp  Agar Agar powder
  Chocolate Coating
   120 g  Vegan Dark or Milk chocolate

Method

  Step 1
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.
  Step 2
Add Agar Agar powder in the hot jelly syrup & whisk in until dissolved.
  Step 3
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.
  Step 4
Pre-heat oven to 180'C fan.
  Step 5
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.
  Step 6
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.
  Step 7
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.
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