Gorgeous Chocolatey Jaffa Cakes that beats store bought any day!
Time to Set Jelly2hrs
Author: Carrie-Anne Dallas
250mlfresh orange juice
For the Cake:
100gSelf Raising Flour
100mlPlant milkAny will do, soy, oat, almond etc
150gdairy free chocolate chips
50gvegan butter or margarine
zest of half an orange
Make the Jelly:In a smaull saucepan heat 125 ml water and 1tsp of Agar Agar. Once dissolved, add the orange juice, extract, and sugar. Heat until the mixture reaches a simmer. Remove from heat and let cool slightly.
Line a jelly roll pan with clingfilm. Make sure the clingfilm comes up the sides of the pan.
Slowly pour the slightly cooled orange mixture in to the pan. Let cool either at room temperature or in the fridge. It should take about an hour or 2 to set.
Make the cake Mixture:In a Small bowl mix the sugar, self raising flour and a pinch of salt. Add the plant milk and vegetable oil. Mix until you have a smooth batter.
Spoon about a Tablespoon of batter in to a greased muffin or bun tin. Bake at 180 degrees C until golden brown (about 8 minutes). Let cool.
Using a circle cutter roughly the same size or smaler than your cakes, cut out 1 jelly disc per cake. Using an offset spatula, place one disc on to the flatside of each cake.
Melt 150grams of dairy free chocolate (I use Callebaut) and 50grams of vegan butter or margarine. Microwave or heat on a bain marie until the chocolate is JUST melted. If you overheat the chocolate you can risk burning it and your chocolate will have an unatrractive 'bloom' or white streak through it. Mix until all the butter is incorporated and you have a lovely shiny ganache.Add the zest and mix in.
Let the chocolate cool slightly then spoon over each cake until the jelly is covered.let the chocolate set...or not, and enjoy! You're done!
You can skip the jelly step entirely and use marmalade instead! if you wanna be a little bit fancy and purist...the jelly is divine x