Calorie conscious jaffa cakes - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
- 2 Egg(s) (free range)
- 25 g Half Spoon granulated sugar
- 50 g Plain white flour sieved
- 23 g Jelly sugar free, sachet
- 75 g Dark chocolate chips
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1
Preheat the oven to 180°C (fan 160°C, 350°F, gas mark 4). Lightly grease an 8 hole muffin tin.
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2
Place the eggs and sugar into a large bowl suspended over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk continuously for 4-5 minutes, or until the mixture is pale, fluffy and leaves a trail when the whisk is removed.
For this step you'll need:
- 2 Egg(s) (free range)
- 25g Half Spoon granulated sugar
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3
Add the flour, beating continuously, until a thick, smooth batter forms.
For this step you'll need:
- 50g Plain white flour sieved
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4
Half-fill each muffin tin with the cake mix. Bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through. Remove from the oven and set the cakes aside, still in their tray, until cool. They may sink a little. Remove the cakes from the tins.
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5
Sprinkle the contents of the sugar free jelly into a jug of 285ml boiling water. Stir until dissolved and then make up to 450ml with cold water. Pour the jelly into a shallow-sided tray or dish to form a 1cm layer of jelly. Set aside until completely set.
For this step you'll need:
- 23g Jelly sugar free, sachet
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6
When the jelly has set cut small discs from the layer of jelly, slightly smaller than the diameter of the cakes. Sit one jelly disc on top of each cake.
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7
Place the chocolate in a bowl suspended over a pan of simmering water and stir until melted. Leave to cool slightly and drizzle over the cakes. Leave until the chocolate is set.
For this step you'll need: