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Gluten Free Jaffa Cakes


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Ingredients

12 portion(s)

Sponge Base

  • 2 eggs
  • 50 grams caster sugar
  • 50 grams Gluten Free SR Flour
  • 1 tsp vanilla extract

Jelly Filling

  • 1 package Orange Flavoured jelly, (I used Low Cal Orange & Mango)
  • 160 grams Boiling water

Chocolate topping

  • 200 gram Dark Chocolate Melts
  • 6
    2h 10min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please 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!
  • 9
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Recipe's preparation

    Jelly Filling - Make a couple of hours before baking to allow setting time
  1. 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.
  2. Sponge Base
  3. 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.


  4. Chocolate topping
  5. 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
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Accessories you need

11

Tip

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.

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Comments

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  • My first foray into GF cakes! And these ones a...

    Submitted by Skip3Lou on 21. September 2019 - 18:19.

    My first foray into GF cakes! And these ones a winner with the fussy one! Thanks for posting super easy! I used an orange and a berry jelly, both thumbs up!

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  • Such a great recipe. Super tasty. Defintiely will...

    Submitted by Niccioneill on 4. November 2017 - 10:04.

    Such a great recipe. Super tasty. Defintiely will be making this again tmrc_emoticons.D

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  • Love anything jaffa!

    Submitted by Louise_Brown.tmx on 2. November 2017 - 16:03.

    Love anything jaffa!

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  • Thanks so much for sharing this wonderful recipe...

    Submitted by RonMc on 2. November 2017 - 15:58.

    Thanks so much for sharing this wonderful recipe Carol! I Love it!!!!

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