Ingredients
Sponge Base
- 2 eggs
- 50 grams caster sugar
- 50 grams Gluten Free SR Flour
- 1 tsp vanilla extract
- 1 orange, finely grated zest only
Jelly Filling
- 1 package Orange Flavoured jelly, (I used Low Cal Orange & Mango)
- 160 grams Boiling water
Chocolate topping
- 225 gram Dark Chocolate Melts
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Add jelly crystals and orange zest to a bowl and pour boiling water over and stir until thoroughly dissolved.
2. Line a shallow tin about (28cm x 18cm) with cling film and pour jelly into tin and allow to set in fridge - roughly 2 hours. - 1. Pre-heat oven to 180°C. Grease and line 12 hole muffin/cake pan with baking paper circles. (Makes it easier to remove sponges).
2. Insert the whisk attachment. Add the eggs, caster sugar and vanilla extract to the mixing bowl. Mix 6 Mins/37°/Speed 4.
3. Scrape down sides of bowl. Whisk again 6 Mins/Speed 4.
4. Add the flour and mix 4 -5 Sec/Speed 3.
5. Pour evenly into prepared muffin/cake pan and bake 10-12 minutes or until the mixture is golden and springs back when touched.
6. Remove the cakes from the oven and allow to cool completely. Turn out onto a wire cooling rack.
7. When the jelly is ready, take a round cutter that is slightly smaller than the cake discs and cut out 12 discs of jelly.(I used a sherry glass)
8. Place a disc of jelly on top of each cake. - 1. Place the dark chocolate in the mixing bowl.
2. Blitz 10 Sec/Speed 9.
3. Melt 4 Mins/50°/Speed 2
4. Pour the melted chocolate into another bowl (this helps the chocolate to cool and thicken a little and makes it easier to spoon the chocolate over the cakes)
5. Carefully spoon over the melted chocolate until each jelly disc is completely covered and chocolate reaches to the edge of cakes.
6. Allow time for the chocolate to set, then enjoy
Jelly Filling - Make a couple of hours before baking to allow setting time
Sponge Base
Chocolate topping
Tip
Inspired by Ali Walsh recipe in Gluten Free Heaven Issue 4.
You could use any flavour jelly you wish - Port wine jelly could just take this to another level! You could make the jelly the day before you want to make them to save time on the baking day.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thanks Nic, Rhonda and Lou for your favourable comments. They indeed are delicious!
Skip3Lou: So glad you enjoyed these and that your fussy one loved them too.
My first foray into GF cakes! And these ones a winner with the fussy one! Thanks for posting super easy! I used an orange and a berry jelly, both thumbs up!
Such a great recipe. Super tasty. Defintiely will be making this again
Love anything jaffa!
Thanks so much for sharing this wonderful recipe Carol! I Love it!!!!