Tag: Nut free

Jaffa Cake Cake

Jaffa Cake Cake 😜🙊😂😂. 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 🙊😂😂😂😂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 😜😜🙈

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

I’m back 😂😂 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

  9. When your pan is cooled, if you haven’t a second one, dampen it with a piece of kitchen towel

  10. Line the pan with cling film as smooth as you can, but I’m not that precise with it 😜🙊, see below

  11. 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 😂😂
  12. Carefully sprinkle over the agar agar and whisk whilst it gets incorporated

  13. 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

  14. Do not go any longer than 3 minutes you will get rubber
  15. Pour it into the prepared pan and put into the fridge for an hour to set

    16. Make the Shards

  16. Melt the 50 g dark chocolate in a bowl in the microwave in 10 second bursts
  17. Spread evenly on some parchment paper with an offset spatula or palate knife, or a ruler if you haven’t either

  18. Melt the white chocolate and add the orange food gel, just a tiny bit and stir til you get the desired colour
  19. Splatter on the dark chocolate and leave to set at room temperature

    20. – –

    Construction

  20. 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
  21. Spring the tin and lift the Jelly out of the the pan

  22. Flip the Jelly complete with cling film onto the cake pressing it down so the marmalade acts as a glue

  23. 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

    24. – –

    For the Chocolate Topping

  24. 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
  25. Add the coconut oil and stir in
  26. Place the cake on a wire rack, with tray underneath to save the mess

  27. 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
  28. Let it set for at least 30 minutes
  29. Cut the chocolate ‘bark’ with a sharp knife how you like, I’m not fussy
  30. Add to the cake
  31. Enjoy
  32. 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 😂😂

With Sprinkles, Matching and Strategically Placed 🙈
Yes you can !!
OOOOO sexy Jaffa
Faceplant Shot
Not the London Shard 😂😂
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

💜💜💜💜💜💜💜💜💜💜💜BYE💜💜💜💜💜💜💜💜💜💜💜💜

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 😂😂😂

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 😂🙊

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 😂😂 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 🙊….. yes you guessed I can be bossy 😜😜😜

Right lets get a waggle on I’m off on my holiday ( in about 4 hours ) 😂😂 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………again🙊😂😂😂😂

    5. Any wetter than this and its wrong 😂😂😂😂😂

  5. Tip the dough out of the bowl onto some clingfilm

  6. Shape into a flattened disc and wrap in film

  7. Chill for at least 30 minutes, I do an hour, cos im not silly
  8. Heat the oven to 170 C fan / 190 C Standard /375 F
  9. Line two baking sheets with parchment ( I’ve not used a slip mat on these so have no clue how they will do
  10. Remove the disc from the fridge and cut in half, place the unloved one back in the fridge

  11. Roll the dough between to pieces of cling film to a depth of 4mm and using a 7.5cm cutter cut out discs

  12. 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

  13. Reroll the scraps and repeat
  14. Prick the biscuit with a piece of spaghetti (GF of course ) or a fork

  15. Place the tray in the fridge for 15 minutes whist you roll the second dough
  16. Repeat the steps with the second dough
  17. 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
  18. 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 🙈🙊

  19. Transfer onto a wire rack to cool
  20. Repeat with second tray
  21. 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
  22. Spread on the biscuit with and spoon, leave to dry a little

  23. Using a cocktail stick pull it across the biscuit vertically and horizontally to get the traditional effect ( totally optional, does not effect taste 😂😂😂)

  24. Enjoy


One with your Cuppa
Double it 😜😜
Greedy Mode 🙈🙈🙈
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 😂😂 forget your Grahams Crackers, you can be upgraded 🙊🙈

Well you know me I pull no verbal punches

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Bye for now💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜