I’ve always been more of a cook than a baker but recently, what with the Great British Bake Off, I’ve been baking loads. And although it’s been so enjoyable (the baking AND the eating) I’m not used to eating this many cakes, biscuits and pies! So much so that I’ve actually been craving savoury foods and vegetables. So today I thought I would “healthify” my baking by cutting down on the sugar a bit…
I’ve chosen a classic British treat: Jaffa cakes! My recipe is NOT for a low-cal, low-fat cake that you can eat more of (sorry) but it is higher in protein, more filling and lower in carbs meaning it won’t play havoc on your blood sugar levels. So that’s something, at least!
In terms of texture, these are JUST like ordinary jaffa cakes. In terms of taste, they’re pretty close although they have a slight but pleasant almond taste (because of the ground almonds, duh) – very delicious and a great alternative for those avoiding gluten or trying to cut down on sugar.
- 150g (1 1/2 cups) ground almonds/almond flour
- 1 tbsp orange zest
- 1 tsp baking powder
- 1 large free range egg
- 4 tbsp butter or coconut oil
- 75ml (6 tbsp) maple syrup
- Sugar-free orange jelly*
- 100g (3.5 oz) dark chocolate
- A couple of hours in advance, mix the jelly according to the packet's instructions, pour into a shallow container so it's about 1cm deep and refrigerate to set.
- Preheat the oven to 180c and lightly grease 2 muffin tins. (or 1 to use in 2 batches)
- In a large bowl, stir together the ground almonds, orange zest and baking powder. Then mix in the eggs, butter/coconut oil and maple syrup until a smooth, thick batter is formed.
- Scoop about a tsp of the batter and press it into one of the muffin tin holes, flattening the top with a spoon, it should fill about half of the tin. Repeat with the rest of the batter then bake in the oven for 15-20 minutes until golden brown.
- Leave to cool on a wiring rack for at least 30 minutes before assembling the cakes.
- Use a small cookie cutter (smaller than the width of the cakes) or just a spoon to create the orange jelly circles. It doesn't have to be perfect! Place one circle on each of the cakes and leave in the fridge for a few minutes whilst you prepare the chocolate.
- Break the chocolate into small chunks and add to a heat-proof bowl. Place the bowl over a pot of simmering water, stirring until the chocolate is melted and runny. Leave to cool for a couple of minutes.
- Carefully, using a small spoon, add the chocolate on top of the cakes.
- Leave to set in the fridge for a few minutes and they should be ready! Enjoy :-)
- *try diluting the jelly with about 2/3 of the water suggested on the packet. This will create a firmer jelly that's easier to cut and a better texture to bite into.
I’m taking part in The Biscuit Barrel challenge, hosted by Laura over at I’d Much Rather Bake Than. This month’s theme is… chocolate! And although Jaffa cakes are technically “cakes” they are generally well accepted in the biscuit barrel category :-)