I am not the biggest fan of the store-bought Jaffa cakes, but I am of THESE ONES!
Recently, my niece asked me to buy her Jaffa cakes, cuz she loves them that much, and when she asked me that it triggerd me immediately to try and make them on my own.
I usually don't buy store-bought cookies that often, so the DIY project was actually a natural process to go through.
Of course, I browsed a lot over the internet to look at jaffa cakes recipes and I found Gay Oakley's video recipe very helpful, since it was the first time I was using agar agar and just to have a clearer idea on the steps to make.
Find my version of this chocolate/orange cakes below and don't be scared to make them. THe preparation is quite fast and simple, you just need a bit of patience to wait for the jelly to set and to cover the cakes with the chocolate.
QUANTITY
15
cakes
COMPLEXITY
Intermediate
TIME
30
Minutes
Ingredients for the jelly
- 200 ml freshly squeezed orange juice
- 100 ml water
- 5 g agar agar powder
- 30 g fine brown sugar
Start the recipe by preparing the jelly first.
In a small saucepan pour in the water and agar agar, bring the boil and whisk until the agar agar dissolves completely. Remove from the heat and add the orange juice and sugar, whisk to combine. Pour onto your baking tray lined with a foil. My tray was 25x15cm.
Place in the fridge, so the jelly can set, for about 2 hours.
Ingredients for the sponge
- 50 g vegan butter
- 100 ml oat milk
- 100 g spelt flour
- 1 tsp baking powder, 10g
- 1 small tsp of apple cider vinegar
- 80 g fine brown sugar
- 1/2 tsp ground orange zest, bought
- 1 sacket of bourbon vanilla sugar
Melt the butter and milk over medium heat with the orange zest.
Combine the dry ingredients in a bowl, pour in the wet ones and stir to combine.
Grease and flour small maffin tins and pour in each one a big spoonful of the dough and bake on 180C for about 10 minutes.
The mixture should be enough for 15 cakes.
Once baked, take them our of the tin and gently press the top, where you will lay down the jelly.
Chocolate layer
- 150 g dark chocolate
- 1 tbsp coconut oil
Put the chocolate and coconut oil into a heatproof bowl set over a saucepan of simmering water. When melted, prepare for finishing up the cakes.
Take the jelly out of the fridge and cut it evenly using a round cutter. Lay the jelly on the cake.
Pour a little bit of chocolate, using a tsp, over the jelly and try to spread the chocolate evenly, so it can cover the jelly and work as a glue to hold the entire cookie together.
Lastly, you can pass the top with a fork to make the remarkable Jaffa look (but I actually think it looks messy that why, it's your call).
Store the cakes in the fridge.
