Gluten-Free Heaven Australia - October 2017

Luxury jaffa cakes

By Ali Walsh (www.thelocalbakehouse.com) GF

Makes 12 | Prep 25 mins | Cook 15 mins | Calories 171 (per cake)

2 large free-range eggs

50g (1¾oz) caster sugar

50g (1¾oz) plain gluten-free flour

125ml (4½fl oz) boiling water

1 packet of orange jelly, cut into pieces

1 tbsp marmalade

200g (7oz) dark chocolate

butter, for greasing

1 Preheat the oven to 180ºC. Grease

a 12-hole muffin/cupcake tin.

2 Break the eggs into a metal bowl

and whisk in the sugar.

3 Place the bowl over a pan of

simmering water and continue

whisking until the mixture becomes

thick and glossy (the ribbon stage –

see tip).

4 Take the bowl off the heat and fold

in the flour.

5 Pour a tiny amount of mixture into

each hole of the muffin tin. There

should be an even amount between

the 12 holes.

6 Bake in the oven for 8-10 minutes,

until the mixture goes golden and

springs back when touched.

7 Meanwhile, pour the boiling water

over the jelly pieces and stir until

thoroughly dissolved.

8 Add the marmalade and stir again.

Pour into a shallow 20x15cm (8x6in)

tin and allow to set in the fridge.

9 Break the chocolate into pieces in

another metal bowl and place over a

pan of simmering water.

10 Stir with a spatula until all the

chocolate has melted. Remove from

the heat and allow to cool to the

stage where the chocolate is still

liquid, but not piping hot.

11 Remove the cakes from the oven

and allow to cool completely. Turn

out onto a wire tray.

12 When the jelly is ready, take a round

cutter that’s slightly smaller than the

cake discs and cut out 12 discs of jelly.

13 Place a disc of jelly on top of

each cake.

14 Pour over the melted chocolate until

each jelly disc is completely covered.

15 Allow time for the chocolate to set,

then enjoy!

TIP The ribbon stage is when the cake

batter should hold in ribbon-like shapes

for a few seconds when you lift the whisk.

Total fat Saturated Salt Sugar Protein

6.8g 4.4g 0.05g 14.1g 8g

The reason I call these luxury will become apparent when
you make them. Rather than the tiny little discs of cake
you get when you buy them in the shop, these cakes are
comparatively large and will satisfy the biggest of cravings.
They’re particularly good to make if you have small children
as there are plenty of tasks they can do by themselves (like
cutting out jelly discs). Do be sure to have an adult in charge
of the boiling water and oven, though!