Not rated by anyone
Total time: 1 h 30 min
Preparation time: 1 h 30 min
Cooking method: Baking
In line with Biscuit Week on The Great British Bake Off this week, we thought now would be the perfect time to debate whether Jaffa Cakes are biscuits or cakes... actually, when they're this delicious, and vegan friendly, who cares?!
Start by smoothing out your marmalade over a sheet of baking paper so it’s roughly the thickness of a one-pound coin. Leave to set in the fridge for at least an hour
Using an electric whisk, whisk your OGGS Aquafaba on a high speed until it’s reached stiff peaks and no longer shifts in the bowl.
Spoonful at a time, add the caster sugar and continue whisking until the mixture is glossy.
Combine the flour to the Aquafaba mixture and gently fold with a spatula.
Lightly grease the bottoms of a muffin tray and put a tablespoon of mixture into each hole.
Bake for 10-12 minutes.
Melt your chocolate, either in the microwave or over a bain-marie and leave to cool.
Time to assemble! Using a small cookie cutter, or a shot glass, cut out the orange marmalade filling and place it on top of the mini cake bite. With a teaspoon, drizzle over the cooled dark chocolate and leave to cool.
Before the chocolate has cooled fully over the cake, use fork tines to make the traditional criss-cross jaffa cake pattern!
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