Strawberry jaffa cakes

Strawberry jaffa cakes

  • makes 12
  • A little effort

We've taken a great British classic and given it our own twist with this recipe for strawberry jaffa cakes. They're a little effort but everyone will love them

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Ingredients

  • sunflower oil
  • strawberries 150g, hulled and roughly chopped
  • strawberry jelly cubes 135g pack
  • dark chocolate 200g, broken into chunks
  • whipping cream 4 tbsp
  • eggs 3 medium yolks and 2 whites
  • golden caster sugar 50g
  • plain flour 25g
  • ground almonds 25g
  • vanilla extract 1 tsp

Method

  • Step 1

    Brush a 22cm-square tray with sunflower oil, then line it with clingfilm. Dissolve the jelly cubes in 200ml of boiling water – stirring until fully dissolved. Whizz the strawberries to a purée, then press through a sieve to remove the seeds and discard. Mix the purée with the jelly, pour into the prepared tray and chill until firmly set.

  • Step 2

    To make the sponges, heat the oven to 180C/fan 160C/gas 4 and use a little oil to brush 12 large muffin tin holes, then line the bases with circles of baking parchment (or use a silicone muffin tray if you have one).

  • Step 3

    In a big bowl, beat the egg yolks with the sugar until pale and frothy, then mix in flour, almonds, 2 tbsp sunflower oil and vanilla extract. Beat the egg whites in a separate bowl until stiff peaks form. Mix one-third of the whites into the yolk mixture to loosen it, then gently fold in the rest with a big metal spoon or spatula. Spoon between the muffin holes, tap the tin firmly, once, to pop any big bubbles, then bake for 10-12 minutes until risen and springy to the touch.

  • Step 4

    Release the cakes around the edges and carefully turn out onto a cooling rack to cool completely.

  • Step 5

    When the cakes are cool and the jelly set, put the chocolate and cream in a heatproof bowl and melt gently over a pan of steaming water. Leave to cool while you assemble the bases (hot chocolate will melt the jelly).

  • Step 6

    Find a round cutter a shade smaller than your cakes, stamp out 12 circles of the jelly and sit one on each sponge. Spoon some chocolate over each jelly and leave to set before eating.

Nutritional Information

  • Kcals 244
  • Fat 15.6g
  • Saturates 7.3g
  • Carbs 20.2g
  • Sugars 16.7g
  • Fibre 2.4g
  • Protein 4.2g
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