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Keto Giant Jaffa Cake

Orange jelly

  • 0.2 oz. gelatine (powdered)
  • 1/8 tsp stevia (pure powder)
  • 2 tbsp orange marlmalade (sugar free)
  • 1/2 cup hot water
  • 1/4 tsp  orange oil(or 1 tsp orange zest)

Cake

  • 2 large eggs
  • 2 oz.  powdered erythrol (surkin)
  • 1.5 oz. macdamia butter
  • 2 tbsp  coconut flour or surkin

Chocolate topping
6 oz. dark chocolate  (I used 3 oz. of lintd 99 A% and 3 oz. of 85% chocolate)

Orange jelly
I like to prepare my jelly first, so it has enough time to settle in the fridge. 

In a small bowl, pour a couple of tbsp water over your gelatine and set aside.
In another bowl, dissolve 2 tea bags of orange tea in ½ cup boiling water. Let it sit for 10 minutes, then add stevia powder, marmalade, and gelatine. Mix well until the gelatine has dissolved and the mixture is smooth.


Pour the jelly mixture into a shallow baking tray or dish to form a ½ inch thick layer. Set aside until completely cooled, then chill in the fridge until set. This might take an hour or so.


The cakes
Preheat the oven to 350°F (180°C). Take a 12-hole muffin tin and grease it a little with some butter.
Using a fine sieve, sift the coconut flour.
Bring some water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water. Make sure the bowl is not in touch with the water. Add the eggs and powdered erythritol, and beat continuously for 4-5 minutes (using a hand electric mixer), until the mixture is pale, fluffy and well combined.

Fill each well in muffin tin with a couple of tablespoons of the batter. Bake the cakes for 10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a toothpick inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool.


Chocolate cover
Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Set a heatproof bowl over the water (not allowing the base of the bowl to touch the water). Add the chocolate and stir until melted and smooth. 

Add the coconut flour and macadamia butter, beating continuously, until a thick, smooth batter forms.



Cake assembly
Take the cakes out of the muffin tin and place them on a flat surface, lined with some parchment paper (for all the chocolate mess that is probably going to happen). Using a sharp round-shaped object that has a smaller diameter than the cakes, cut the jelly circles and place one by one on top of each cake. 

Make sure the melted chocolate is runny but not too hot (since the jelly might start getting runny). Using a spoon, carefully place the chocolate on top of each jelly-covered cake.



Again, the chocolate must not be too hot, and you don’t want to press down on the jelly with your spoon too hard. You can see the result of doing so in the “instruction” image below.


When all the cakes are covered, set aside until the melted chocolate has cooled and set.Enjoy! 🙂




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