"A much-loved McVitie’s favourite gets a delicious gluten-free makeover"
Gluten-free Jaffa Cakes
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- Recipe Card
Serves or Makes: 12
Recipe Card
ingredients
- 1 packet of orange jelly, made to pack instructions
- 1 orange
- Unsalted butter, for greasing
- 2 eggs
- 30 grams gluten-free plain flour
- 1/4 teaspoon baking powder
- 25 grams caster sugar
- 100 grams dark chocolate
Method
Step 1
Make your jelly first by following the packet instructions. Finely grate the zest of your orange into the liquid jelly and stir to mix. Pour your jelly into a shallow baking tray (approx. 12 x 8 inches) and put in the fridge to set for at least 2 hours.
Step 2
Meanwhile, grease a 12-hole muffin or shallow cake tin with unsalted butter and pre-heat your oven to 180°C (160°C Fan)/350°F/Gas Mark 4.
Step 3
In a bowl, mix the eggs and sugar together using an electric hand whisk or stand mixer for around 5 minutes, until pale, thick and fluffy.
Step 4
Gently fold in your flour and baking powder until just combined.
Step 5
Fill each of your tin holes with the cake mix - around ¼ full for a muffin tin or ½ full for a shallow cake tin. Bake for 7-8 minutes until risen and the tops spring back when lightly pressed. Don’t worry if the cakes come out of the oven with a bit of a dome top, this will flatten out as the cakes cool. Leave in the tin for a few minutes then put your cakes on to a wire rack to cool completely.
Step 6
Once your jelly has set, remove from the fridge and turn out on to non-stick baking paper.
Step 7
Using a 5cm-round cutter, cut each of your jelly discs out and carefully sit on top of each of your sponge cakes. Pop back in the fridge while you prepare your chocolate.
Step 8
Melt the chocolate in a glass bowl set over gently simmering water or in glass jug or bowl in the microwave. Stir until melted then set aside for 5 minutes to cool slightly.
Step 9
Spoon your melted chocolate over each of the jelly discs on your sponge cakes then put back in the fridge to set. After 30 minutes, your homemade jaffa cakes are ready to enjoy!