Jaffa Cakes
- RECIPE MAKES: 12 jaffa cakes
- PREP TIME: 15 minutes
- COOK TIME: 30 minutes for setting
Preheat the oven 180°C/ 160°C fan/ gas mark 4.
Meanwhile, grease a 12 hole muffin tin or Yorkshire pudding tin with oil.
In a mixing bowl, mix together all the cake ingredients.
Divide the cake batter between the moulds, adding 1-2 tbsp of batter to each hole. Bake for 10-11 minutes until risen and cooked through. Set aside, allowing them to cool in the tin.
Place the Mevalia Chocotino/ Vitabite into a suitable microwavable bowl; slowly melt the Mevalia Chocotino/ Vitabite on half power for 2- 3 minutes, heating for 1 minute at a time.
Stir in the coconut oil until smooth.
Once the cakes are cooled, place on a cooling rack, over some grease proof paper and spoon a teaspoon of marmalade on top of each one.
Drizzle over the Mevalia Chocotino/ Vitabite until the marmalade is completely covered. Set in the fridge for at least 30 minutes before serving or store in an airtight container, use within 1 week.
These cakes are suitable for freezing. To freeze place in an airtight container and use within 3 months.
- Oil for greasing
- For the topping:
- 700 g Smooth orange marmalade
- 3/4 tsp Coconut oil
- 100 g Mevalia Chocotino/ Vitabite, broken into pieces
- 1 tsp Vanilla bean paste
- For the cakes:
- 40 ml Vegetable oil
- 2 tsp White vinegar
- 80 ml Mevalia Lattis/ ProZero
- 40 g Caster sugar
- 1/4 tsp Turmeric
- 1/2 tsp Baking powder
- 80 g Mevalia Bread Mix
