Jaffa Cake - Gluten Free
4 oranges - 1 cup (250ml) juice and rind of one orange
2 tblspns sugar substitute
1 sachet gelatin
¼ cup coconut flour
3 tblspns melted butter
3 tblspns sugar substitute
½ tspn salt
¼ tspn baking powder
1 tspn vanilla essences
ake the jelly by gently heating the orange juice and rind in a saucepan.
Add the sugar substitute and stir thoroughly.
Remove from the heat and sprinkle the gelatin over the juice. Stir thoroughly.
Pour into a shallow dish (I used my glass brownie tin). You want the jelly to be about 1cm in depth.
Place in the fridge and set for 3 hours or until firm.
Pre-heat the oven to 200C/400F degrees.
For the cake, whisk the melted butter and sugar substitute together.
Add the eggs and vanilla essence and whisk until combined.
Add the coconut flour, salt and baking powder and whisk until smooth.
Grease a cupcake or muffin tin. I lined mine with parchment paper just for ease of popping the sponges out.
Spoon the cake mixture into the tins and bake for 15 minutes until golden and firm.
Remove from the tin and allow to cool
Cut circle shapes out of the jelly, making sure that they are smaller than the cakes. A cookie cutter or glass should do it.
Place the jelly on top of the sponges.
Melt the chocolate in a microwave or in a bain marie.
Set aside to cool slightly. Do not pour hot chocolate over the jelly as it will melt.
Spoon the chocolate over the jelly and sponge.
Allow to cool (place in the fridge for best results).
Eat and enjoy!