We have been having such fun playing around with our pure Gelatine powder; from gummy bears to jelly and now homemade jaffa cakes, it’s been an exciting few months in the Planet Paleo kitchen. If you are stuck for ideas on what to do with our gelatine powder then scroll back through our blog posts for more recipes. Today we are sharing our take on a British favourite – the classic jaffa cake…
- Unsalted Butter (for greasing)
- 1 large Egg
- 25g Caster Sugar
- 25g Self-raising Flour (sifted)
For the filling:
- 1/4 cup Caster/Granulated Sugar
- 1/2 cup Orange Juice
- 1 rounded tablespoon (12g) Planet Paleo Pure Gelatine
For the topping:
- 180g Chocolate (chopped)
- Place the sugar, and orange juice into a saucepan and bring to a simmer. Once the sugar has dissolved, sprinkle the gelatine on top and whisk it in. Do not boil.
- Pour into a shallow 30x20cm tray. Chill in the fridge for 1 hour, or until set.
- Preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter.
- For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack.
- Melt the chocolate in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly.
- Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 5cm round cutter. Sit one jelly disc on top of each sponge.
- Spoon the melted chocolate over the jelly discs and leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes.