Jaffa Cake Cake

Jaffa Cake Cake πŸ˜œπŸ™ŠπŸ˜‚πŸ˜‚. Let me get my hands on the British institution of a Jaffa cake. The cake that’s caused controversy as its a cake sold in the biscuit aisle

You can read it all here, its on Wiki so it must be true πŸ™ŠπŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚https://en.wikipedia.org/wiki/Jaffa_Cakes

Anyway lets get back to it…….its Fathers Day tomorrow here, so you have plenty of time to do this cake.

A light Sponge, topped with orange jelly and crisp chocolate, heaven in a cake, and suitable for your celebrations tomorrow, or anytime

Now please dont think you have to do the shards, I just pimped it up, its me I need to push it a little further……..alright alright dont call me a show off.

My ethos of #everyoneshouldenjoycake, means I have to get folk past the labels and get interested. Shards it is this week πŸ˜œπŸ˜œπŸ™ˆ

But honestly I’ve made this with just sprinkles too. ( oh god now I need to upload another picture just to prove it πŸ™ˆ back in a tick)

I’m back πŸ˜‚πŸ˜‚ will put it at the end with the rest

Couple of things, if you are not vegan you can use a standard packet of Jelly as per the instructions on the packet

And don’t ask me about Agar Agar Flakes, I’ve not a clue I use powder so I’m saving you the bother

The Jaffa Cake Cake GF, DF V

An Orange Vegan Jelly, Sandwiched between a Light Vanilla Sponge and Crisp Chocolate Layer


You will need an 8in spring form pan for this

Ingredients

  • 190g Plain Gluten Free Flour Blend ( I recommend Pilsbury Cup for Cup US or Dove Farm UK)
  • 2 3/4 tsp Baking Powder
  • 1/2 tsp Xanthan Gum ( omit if your flour blend has it in )
  • 120 g Brown Sugar
  • 140 ml Dairy Free Milk ( I used Soy as it was what I had in but have used many varies)
  • 75 ml Oil ( I find Sunflower best but any neutral oil)
  • 1/2 tsp Vanilla Extract
  • 1 tbsp Vegan Marmalade
  • For The Jelly
  • 350 ml Pure Orange Juice
  • 5 g Agar Agar Powder
  • – – For The Chocolate Top
  • 150 g Gluten Free Vegan Chocolate
  • 1 tsp Coconut Oil
  • – – For the Chocolate Shards
  • 50 g Gluten Free Dairy Free Chocolate
  • 25 g White Gluten Free Dairy Free Chocolate
  • Orange Gel Colour ( I used Americolor )

Directions

  1. Preheat Oven to 170 Convection / 180 Standard / 360F
  2. Grease and line an 8 in Spring form round baking tin
  3. Mix together the Flour, Xanthan Gum, Baking Powder and sugar with a whisk and then sieve to aerate
  4. Whisk the Milk, Oil and Vanilla together in a medium bowl to combine
  5. Add the wet mixture to the dry mixture and mix until there are no lumps
  6. Pour the cake mix into the tin and smooth until even
  7. Place in the oven for 25 minutes , check using a cake tester of cocktail stick in the centre that it comes out clean
  8. Leave to cool in the tin for ten minutes and then take out and transfer onto a wire rack to cool
  9. – –

    Make the Jelly

  10. When your pan is cooled, if you haven’t a second one, dampen it with a piece of kitchen towel
  11. Line the pan with cling film as smooth as you can, but I’m not that precise with it πŸ˜œπŸ™Š, see below
  12. Boil the orange Juice in a pan on the hob, slowly as it can bubble over…..that mate again is excellent at sharing her knowledge πŸ˜‚πŸ˜‚
  13. Carefully sprinkle over the agar agar and whisk whilst it gets incorporated
  14. Then change to a spatula and stir for 3 minutes whilst it is LIGHTLY boiling, , well just after simmer, you don’t want the volcano effect
  15. Do not go any longer than 3 minutes you will get rubber
  16. Pour it into the prepared pan and put into the fridge for an hour to set
  17. Make the Shards

  18. Melt the 50 g dark chocolate in a bowl in the microwave in 10 second bursts
  19. Spread evenly on some parchment paper with an offset spatula or palate knife, or a ruler if you haven’t either
  20. Melt the white chocolate and add the orange food gel, just a tiny bit and stir til you get the desired colour
  21. Splatter on the dark chocolate and leave to set at room temperature
  22. – –

    Construction

  23. When the cake is cool and not before an hour, warm the marmalade in the microwave and spread over the top of the cake, you want the top to be the top don’t be flipping it you want the slight dome effect
  24. Spring the tin and lift the Jelly out of the the pan
  25. Flip the Jelly complete with cling film onto the cake pressing it down so the marmalade acts as a glue
  26. Peel of the cling film and make sure that the jelly is central on the cake, push it a little if it isn’t to make it uniform
  27. – –

    For the Chocolate Topping

  28. Melt the chocolate in a bain marie ( simmering water in a pan with a bowl on the top, make sure the water isn’t touching the bowl ) or carefully in the microwave in 10 second bursts stir regularly
  29. Add the coconut oil and stir in
  30. Place the cake on a wire rack, with tray underneath to save the mess
  31. Leave to cool a little, you don’t want to melt the jelly, and pour over the cake, spreading as you require in an smooth or rustic way….whatever you want
  32. Let it set for at least 30 minutes
  33. Cut the chocolate ‘bark’ with a sharp knife how you like, I’m not fussy
  34. Add to the cake
  35. Enjoy
  36. Oh cut with a hot knife you get a lovely clean cut

I hope you enjoyed reading the recipe, because i really enjoyed making this cake….. if fact it was one of two that week. Its a starter cake for Entremets , British style πŸ˜‚πŸ˜‚

With Sprinkles, Matching and Strategically Placed πŸ™ˆ
Yes you can !!
OOOOO sexy Jaffa
Faceplant Shot
Not the London Shard πŸ˜‚πŸ˜‚
The Perfect Slice 😍😍😍😍
Ultimate Crumbporn

Hope you enjoyed the post.

Please feel free to leave me a comment or a like, it helps me alot.

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If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week

πŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œBYEπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œ

The Intolerant Digestive Biscuit

Well Saturday comes round so quickly, so here we are again with a take and mutilation of a recipe at its very best.

Digestive Biscuits, the UK stable ‘Wholewheat ‘ Biscuit. How on earth can you possibly replicate something’ that doesn’t occur on a double whammy level Gluten Free wise both, in flavour and texture, as in this iconic biscuit.

There is no doubt that this is a biscuit, so back off over the pond, call it a cracker and I will personally set The Cauldron Magic on you πŸ˜‚πŸ˜‚πŸ˜‚

These Biscuits are based on a recipe by The Old Sliver Fox himself Paul Hollywood. I was going to give you a link to it but would rather look at him 😍😜😜😜😜😜😜😜😜

He can make my digestives, anytime 😜😜

Commercial Gluten Free Digestives in my humble opinion are rank, sawdust in a mouth full. Once you’ve made these you will never be tempted to buy another packet………….and they are so much cheaper.

You can freeze these and hence the reason I’m rolling them out. You have your crumb base for cheesecakes and tarts at you disposal then, so its a great prep ahead bake, double the recipe and get stocked up.

This is one of the very first recipes I ever developed and I’m still to this day extremely proud of it.

Now I don’t usually deal in ‘whacky flours’ but for this you need a couple of items, so get your Amazon basket at the ready. You need Soya Flour and Tiger-nut Flour

The first is self explanatory the second well let me explain…….

THIS IS NOT A NUT ………..its a tuber

Here’s a link means I don’t have to explain, saves my typing πŸ˜‚πŸ™Š

https://food52.com/blog/15652-what-s-a-tigernut-how-does-it-taste

Now the other thing when you are ordering this, please make sure you get food grade Tiger-nut flour as the other option is CARP BAIT , as in fish food πŸ˜‚πŸ˜‚ I done want you growing fins and scales, those scales are a devil to vacuum up off the carpet .

Here’s a UK link ( don’t worry I’m not making any money, I’ve not enough Blog traffic)

https://www.amazon.co.uk/Organic-Tiger-Nut-Flour-500g/dp/B072HHB3JV/ref=pd_rhf_ee_s_cr_simh_0_1/258-8256962-6287718?_encoding=UTF8&pd_rd_i=B072HHB3JV&pd_rd_r=7a708378-f81d-442c-92cc-b8b57678df13&pd_rd_w=uFLr3&pd_rd_wg=i18pC&pf_rd_p=d28564e3-4a06-4327-b297-9589b9095266&pf_rd_r=5EZR1SQRNDXT37N6FNSD&psc=1&refRID=5EZR1SQRNDXT37N6FNSD

Heres the US one, take your pick

https://www.amazon.com/tigernut-flour/s?k=tigernut+flour

There is no substitution for the flour on this bake, it is what it is for texture and taste, so don’t bother asking, the answer is NO πŸ™Š….. yes you guessed I can be bossy 😜😜😜

Right lets get a waggle on I’m off on my holiday ( in about 4 hours ) πŸ˜‚πŸ˜‚ no time to dawdle , I’ve given you the plain and the chocolate version 😍

The Intolerance Digestive Biscuit GF, DF V

A British Stable 'Wholewheat ' Biscuit now fully intolerant for everyone to enjoy


This biscuit has a multitude of facets, pop them in the freezer and they are there available for your tart bases or cheesecakes.
Eat fresh, use them as your afternoon dunker
Freeze uncoated , do not freeze with chocolate

Ingredients

  • 50 g Plain Gluten Free Flour Blend ( I recommend Pilsbury Cup for Cup US or Dove Farm UK)
  • 50 g Soya Flour
  • 50 g Tiger-nut Flour
  • 150 g of Steel Cut Oats ( make sure they are GF certified )
  • 75 g Dark Brown Sugar
  • 1 tsp of Baking Powder
  • 1/4 tsp of salt
  • 150 g Vegan Butter ( Stork Block, Pure UK or Earth Balanced US )
  • 4 tbsp Dairy Free Milk ( I use Soya)
  • 125 g Gluten Free Vegan Chocolate


Directions

  1. Put the oats in a food processor and pulse until medium consistency shown below
  2. Add the GF Flour blend, Tiger-nut flour, Soya Flour, salt, baking powder and sugar to the oats and pulse to combine
  3. Cut the vegan butter into chunks and add to the processor, pulse until it looks clumpy ..see below
  4. With the processor running add one tablespoons at a time of milk, check after 3 tablespoons the consistency add a further one to get a solid but slightly stick dough……..see pictures below………againπŸ™ŠπŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚
  5. Any wetter than this and its wrong πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚

  6. Tip the dough out of the bowl onto some clingfilm
  7. Shape into a flattened disc and wrap in film
  8. Chill for at least 30 minutes, I do an hour, cos im not silly
  9. Heat the oven to 170 C fan / 190 C Standard /375 F
  10. Line two baking sheets with parchment ( I’ve not used a slip mat on these so have no clue how they will do
  11. Remove the disc from the fridge and cut in half, place the unloved one back in the fridge
  12. Roll the dough between to pieces of cling film to a depth of 4mm and using a 7.5cm cutter cut out discs
  13. Lifting the cling film off the top, lift the bottom film and PEEL the dough off the clingfilm and place the biscuit on the parchment, leave an inch between each one they dont spread much at all
  14. Reroll the scraps and repeat
  15. Prick the biscuit with a piece of spaghetti (GF of course ) or a fork
  16. Place the tray in the fridge for 15 minutes whist you roll the second dough
  17. Repeat the steps with the second dough
  18. Take the first tray out and bake for 12 minutes until the edges are getting slightly darker and golden. If not using fan rotate pan after 5 minutes
  19. Once cooked place the tray on a heatproof surface and leave to cool for 10 minutes to ‘solid up’ . DO NOT TRY TO TAKE THEM OFF STRAIGHT AWAY YOU WILL GET DUST ……….that mate told me πŸ™ˆπŸ™Š
  20. Transfer onto a wire rack to cool
  21. Repeat with second tray
  22. If coating with chocolate melt it in the microwave in 10 second burst or over a pan of simmering water, (a bain Marie )until melted
  23. Spread on the biscuit with and spoon, leave to dry a little
  24. Using a cocktail stick pull it across the biscuit vertically and horizontally to get the traditional effect ( totally optional, does not effect taste πŸ˜‚πŸ˜‚πŸ˜‚)
  25. Enjoy

One with your Cuppa
Double it 😜😜
Greedy Mode πŸ™ˆπŸ™ˆπŸ™ˆ
Paul Smothered my ‘Digestive ‘😱
Crumbporn for the masses
You needed some DUNKPORN
Pretty as a picture

Now don’t be put off with the ‘brown biscuit’ these are a ‘ Gateway Biscuit ‘ to the UK πŸ˜‚πŸ˜‚ forget your Grahams Crackers, you can be upgraded πŸ™ŠπŸ™ˆ

Well you know me I pull no verbal punches

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If you make any of my recipes let me know, I do like to hear, Drop me a line @clarescauldron or tag me on Insta or use my hashtag #everyoneshouldenjoycake

Share me about, I’m easy πŸ˜œπŸ˜‚πŸ˜œ

Bye for nowπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œ

Breakfast Bars With Magic Beans

Well it’s been a week, so thought I best but my fingers to the Chromebook and give you another offering from The Cauldron.

You’ve not had a Breakfast or Snack bar as yet so here we are to fill that gap.

Oooooo goody I hear you cry, that’s when you suddenly have that face falling feeling that you’ve been duped, because OMG shes said ‘Beans’ πŸ˜‚πŸ˜‚

Yep I have, But technically , I’m actually talking Chickpeas πŸ™ˆπŸ™ˆπŸ™ˆ

Stop don’t close the recipe, wait there’s a reason…..honest πŸ˜‚πŸ˜‚πŸ˜‚

See I have an issue, one of major proportions😎………I am a serial dumper of chickpeas. I use the Aqufaba aka ‘bean water ‘ in many recipes as an egg replacer, so much so that due to a challenge set down in a baking group by Molly of https://www.goodgollysweetmollys.com/ (check out her swanky new website ), a Meringue Roulade this month was set.

I spent many an hour trying to perfect it and many tins of chickpeas as. well I wanted to make an egg free version πŸ™Š (if you want to see it just click on my Insta feed its there in its glory )

I also hate food waste, but there is only so many chickpeas one can eat and only so many I can put to compost, no this is one of my go to recipes to get rid of a few.

Think a healthier Blondie, honest the virtuousness of making these will put a whole new light on the situation. Use 90% and above Dark Chocolate and Agave Syrup and you’re refined sugar free too 😍😍😍 ( I try to give you some options honest you don’t have to be that healthy πŸ˜‚πŸ˜‚)

Yes before you start you can use , chickpeas (gazebo ), butter beans or kidney beans ( beware the grey bake ) or any other Legume Juice for Aquafaba harvesting but I find that Chickpeas with no added salt are the easiest to come by and I cant be bothered soaking my own, its not time or cost effect, I have a life ( I think 😜😜)

So all I’m saying is don’t knock until you have tired it………. chickpeas are just not for hummus they are for life….whoops……. bars 😜

Plenty of crumbporn today, hold on to your whisk πŸ™Š

Right time to crack on, Chickpeas at the ready

GOOOOOOOOOOOO 😜😜😜😜😜😜😜

Find the Bean πŸ™ŠπŸ˜‚
All you need ( and some vanilla, the assistant forgot it for the picture, shes sacked πŸ™ˆ)

Chocolate And Blueberry Breakfast Bars GF, DF V

An easy breakfast bar brimming with succulent fruit , deep dark chocolate and hidden protein to keep you fuller longer


This Recipe is for bars made in a 8 in Square Pan, please fell free to double the recipe for a standard brownie tin 9 x 13 in

Ingredients

  • 100 g Whole Oats ( make sure they are GF certified if a requirement)
  • 1 Tin Chickpeas, 230 g of Peas
  • 3 Ripe Bananas
  • 110 ml of Agave Syrup ( healthy option )
    or Maple Syrup (not as healthy )
    or Golden Syrup ( your fooling yourself πŸ˜‚)
  • 130 g Unsweetened Apple Sauce
  • 1 tsp Vanilla Extract
  • 100 g Chocolate ( Chips or chopped bar, as dietary requirement
  • 70 g Blueberries


Directions

  1. Preheat Oven to 160 Convection / 175 Standard / 350 F
  2. Grease and line an 8 in baking pan with parchment paper with an overhang too
  3. Drain in a Sieve the Chickpeas and wash under running water, please do not throw your bean juice away, save it its an excellent egg replacer , put it in a sealed container in the fridge it lasts a week
  4. Add the oats to a food processor and pulse until fine, see picture below
  5. Add the chickpeas to the processor with the oats and blend until it looks like below
  6. Add the Banana, Apple Sauce, Vanilla and sweetener of choice to the processor and blend until smooth
  7. Tip the unappealing mixture that looks like something the dog got rid off, into a large bowl
  8. Add 3/4 of the chocolate and 3/4 of the blueberries into the mix and fold in
  9. Pour into the lined baking pan, smooth and then give it a shake on the work surface for it to smooth out
  10. Cover with the remaining blueberries and chocolate
  11. Place in the oven and cook for 35 minutes until the top is set and a toothpick or cake tater comes out clean from the middle
  12. Leave in the pan for 10 minutes then transfer on the paper to a wire rack to go cold
  13. When cold cut into 16 square pieces
  14. Store in an airtight container in the fridge for 3 days or freeze individually wrapped for your lunchbox
  15. Enjoy


Well there you go, its easy really you will be more that happy rusling those up in no time……..keeps the kids and the adults happy. don’t tell them whats in it til later ( if as all cos in my house ignorance is bliss πŸ˜‚πŸ˜‚)

Now for some pretty picture, remember HEATHLY BLONDIES

Dive in, its free πŸ˜‚πŸ˜‚πŸ˜‚
Come on now, one at a time pleeeeassse πŸ˜‚
Flat Lay πŸ™Š Is that really legal πŸ™ŠπŸ™ŠπŸ™Š
Alright I’ve stacked again, very blogger esq πŸ˜‚πŸ˜‚
Wipe the screen , Im Done 😜😜

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

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If you make this cake or any of my recipes, let me know how you’ve gone on, drop me a line @clarescauldron tag me on insta or use my #everyoneshouldenjoycake.

Feel free to let your fingers do the talking and share this amongst your family, and awkward onesπŸ˜‚πŸ˜‚