Jaffa Cakes

For the cakes:

• 1⁄2 cup gluten-free flour
• 1⁄2 cup almond flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon bicarbonate of soda
• 3 tablespoons butter (or coconut oil, melted)
• 3 tablespoons maple syrup
• 1⁄2 cup milk

‍

For the Jaffa Jelly:

• 1⁄2 naturally sweetened marmalade (St Dalfour is my favorite)
• 1⁄2 teaspoon agar agar powder
• 1⁄2 cup water

‍

For the Chocolate Topping:

• 100 grams dairy-free dark chocolate

For the cakes:

1. Preheat your oven to 350F.

2. In a bowl, mix together the flour, almond flour, baking powder & baking soda.

3. Pour in the butter/coconut oil, maple and milk. Mix to combine.

4. Lightly oil a mini muffin tray and transfer 1/2 tbsp of the batter into each of the muffin tray cups (if you are using a normal muffin tray you will need about 1 tbsp).

5. Bake for 10 minutes. Leave to cool completely and remove from the tray onto a cooling rack.

‍

To make the orange jelly:

1. Add all the jelly ingredients into a small saucepan and give it a good whisk.

2. Cook on a medium heat until it starts to boil for about 3 minutes.

3. Pour into a plate or tray and place in the fridge to set.

4. Once the jelly has set use a small cutter (smaller than the base sponge) to cut small circles of jelly.

‍

For the Chocolate:

1. Fill a pan with water half way and place on high heat on the stove.

2. Place your chocolate into a heatproof bowl and place ontop of the pan (make sure the water is not touching the bowl with the chocolate). Heat till chocolate melts.

‍

To assemble:

1. Top each base with a jelly ring.

2. Drizzle melted chocolate on top.

3. Transfer to the fridge and leave for about 10 minutes until the chocolate has set.

4. Store in an airtight container at room temperature for 3 days (if they last that long!!)

5. Sprinkle a wholleeeeee lot of joy, say a prayer of gratitude and serve with love.