- 2 eggs
- 50 grams caster sugar
- 50 grams Gluten Free SR Flour
- 1 tsp vanilla extract
- 1 package Orange Flavoured jelly, (I used Low Cal Orange & Mango)
- 160 grams Boiling water
- 200 gram Dark Chocolate Melts
2h 10minPreparation 2h 0minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
1. Add jelly to a bowl and pour boiling water over and stir until thoroughly dissolved.
2. Line a shallow tin about (20cm x 15cm) with cling film and pour jelly into tin and allow to set in fridge - roughly 2 hours.
1. Pre-heat oven to 180°C. Grease and line 12 hole muffin/cake pan with baking paper circles. (Makes it easier to remove sponges).
2. Insert the whisk attachment. Add the eggs, caster sugar and vanilla extract to the mixing bowl. Mix 6 Mins/37°/Speed 4.
3. Scrape down sides of bowl. Whisk again 6 Mins/Speed 4.
4. Add the flour and mix 4 -5 Sec/Speed 3.
5. Pour evenly into prepared muffin/cake pan and bake 10-12 minutes or until the mixture is golden and springs back when touched.
6. Remove the cakes from the oven and allow to cool completely. Turn out onto a wire cooling rack.
7. When the jelly is ready, take a round cutter that is slightly smaller than the cake discs and cut out 12 discs of jelly.
8. Place a disc of jelly on top of each cake.
1. Place the dark chocolate in the mixing bowl.
2. Blitz 10 Sec/Speed 9.
3. Melt 4 Mins/50°/Speed 2
4. Pour the melted chocolate into another bowl (this makes it easier to spoon the chocolate over the cakes)
5. Carefully spoon over the melted chocolate until each jelly disc is completely covered and chocolate reaches to the edge of cakes.
6. Allow time for the chocolate to set, then enjoy
Jelly Filling - Make a couple of hours before baking to allow setting time
Inspired by Ali Walsh recipe in Gluten Free Heaven Issue 4.
You could use any flavour jelly you wish - Port wine jelly could just take this to another level! You could make the jelly the day before you want to make them to save time on the baking day.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Zucchini Donuts
- Passionfruit Jelly cakes with Vanilla Custard Cream filling
- Ouma's Banana bread
- Banana and Blueberry Mini Loaf
- Fig, Almond and Orange Blossom tart by Layelle
- Whole Banana Bread
- Nut and gluten-free muesli bar
- Chocolate Cheesecake Brownie Slice
- Peanut Butter Caramel Slice (with gluten free option)
- White Choc Spiders
- Vegan Peanut Butter Cookies
- Banana Cake
- Gluten Free Shortcrust Pastry
- Gluten Free Yo Yo's
- Gluten Free Old Fashioned Sultana Biscuits
- Gluten Free Anzac Biscuits
- Greek Yoghurt Ranch Dip
- Gluten Free Spiced Fruit Loaf
- Almond Sesame Crackers (LCHF)
- Gluten Free Shortbread Biscuits
- Gluten Free Buttercake
- Christmas Pudding - Gluten Free or Regular
- GLUTEN FREE CRISPY BATTER FOR FISH
- GLUTEN FREE CHOCOLATE MUDCAKE