Jaffa Cakes are a delight to make and share with others. Delicious and fruity in the inside, they make a great snack to keep the munchies away.
For the cakes:
- 1 1/4 cups of blanched ground almond flour
- one-third of a cup of arrowroot starch
- one-third of a cup of coconut flour
- 1 table spoon of baking powder
- 1/2 cup of maple syrup
- 1/2 cup of coconut oil, melted
- 1 table spoon of vanilla extract
For the topping:
- 1 cup of raspberries
- 1 table spoon of water
- 2 table spoons of maple syrup
- 1/2 cup of dark chocolate, melted
Make the raspberry filling by blending together the raspberries, water and maple syrup, then sieve it. Set aside. Preheat the oven to 160C/325F, then to make the cakes, heat the coconut oil, maple syrup, almond milk and vanilla in a small saucepan over medium head for 2-3 minutes. Transfer to a bowl, then add the remaining cake ingredients and whisk. Fill greased, unlined cupcake tins one-quaker of the way with cake batter-keep in mind that the baked cakes will only be about half an inch thick, so you don't need much batter! You should be able to make about 24 cakes. Bake for 15-17 minutes until golden brown. Remove them from the cupcake tins and top each cake with a dollop (about half a teaspoon) of the now-cool raspberry mixture.
Spread slightly with the back of the spoon, then place on a baking tray. Repeat with the remaining cakes. Place the baking tray with all the raspberry-spread-topped cakes in the freezer for 1 hour until frozen solid. Take the cakes out of the freezer and one by one, dip them upside-down into the melted chocolate. Repeat, let them come to room temperature (this will take an hour), then enjoy!