Who doesn’t like a Jaffa Cake? My partner said they wanted some Jaffa Cakes over Christmas, I looked for a recipe and couldn’t find one. I saw a non low carb recipe on the net, adapted it, so here’s a recipe for a big one and it’s low carb. I know I have cheated by using a packet jelly/jello but I’m rubbish when using gelatine.
This would make a great Christmas Tea treat.
LOW CARB JAFFA ‘CAKE’
112g/1/2cup melted butter
125g/1 1/4cup almond flour/meal
1 tsp baking powder
2-4 tbsp granulated sweetener of choice, depending on how sweet you want it
1 tsp vanilla extract
1/4 tsp salt
Zest and juice of 2 oranges
1 pk sugar free Orange jelly/jello
80ml/1/3 cup double/heavy cream
1/2 tsp vanilla extract
A pinch of salt
2 tsp stevia (leave out if using stevia sweetened chocolate)
165g/2.5 ounces unsweetened dark chocolate, broken into 1/2-inch pieces
Add all the ingredients to processor and pulse until smooth.
Pour into a greased and lined sponge tin
Bake at 180C/350F for 20-25 minutes. Test the centre with a clean fork or skewer to ensure it is cooked thoroughly.
Line a container that is slightly smaller than your cake with cling film
Make jelly as per instructions but substitute some of the cold water with juice from oranges
Add zest with the hot water
Pour into container and allow to set.
If you want your jelly with less wobble put in less cold water or just use the orange juice.
If you don’t like bits in your jelly stain it as you pour it into the dish,
1. In a small heavy-bottomed saucepan, heat cream, vanilla, salt, and sweetener (if using) until bubbles form. Remove from heat.
2. Add chocolate pieces and let melt, stirring occasionally.
3. Let the mixture cool so it can still be poured, add a little more cream if it starts to get too thick
Place cake on top of jelly container and invert so jelly is on top of the cake
Pour ganache over the top and spread it over so it covers jelly and cake
Allow to set
Adapted from a recipe on Cranble.com
Net Carbs 8g