Difficulty: Intermediate Prep Time 10 mins Cook Time 10 mins Rest Time 60 mins Total Time 1 hr 20 mins
Servings: 10
Best Season: Suitable throughout the year


For the base:

For the Orange Filling:

For the Topping:


  1. Cut the jelly into small cubes and pour over the boiling water
  2. Stir until the jelly cubes are fully dissolved
  3. Stir in the orange marmalade and pour into a shallow dish, the jelly should be about 1 cm thick
  4. Place in the fridge until set
  5. Preheat the oven to 180 oC
  6. To make the base, beat together the eggs and caster sugar in a bowl over a pan of boiling water until light and fluffy, about 5 minutes
  7. Remove from the heat and add in the plain flour and xanthan gum, stirring until fully combined
  8. Divide the mixture between 10 muffin trays, about 1 teaspoon in the bottom of each
  9. Bake in the oven for 8-10 minutes
  10. Remove from the muffin trays and allow to cool complete
  11. Once the jelly is set, remove from the fridge and cut out circles a little smaller than your bases
  12. Melt the dairy free chocolate in the microwave
  13. Place the jelly circles on top of the bases and pour over the melted chocolate
  14. Let the chocolate set and then enjoy!
Keywords: gluten free baking, dairy free baking, gluten free cake, gluten and dairy free baking recipes, gluten free cake ideas, gluten free jaffa cake recipe
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