Monday, 1 February 2016

Jaffa Cakes

What do you do when you have leftover orange wedges from your daughters birthday party, it's Auckland Anniversary Weekend, and you need to stock the pantry with school lunchbox food for going back to school? You make Jaffa cakes of course!! For those of you who don't know, Aucklanders are referred to throughout NZ as JAFA's (stands for Just Another F'ing Aucklander for those from other parts of New Zealand, or Just Another Fabulous/Friendly/ Fantastic - or whichever other positive F word you can think of - Aucklander). Of course this then translates to the classic Jaffa flavour combination of Chocolate and Orange... hence the Jaffa cakes that were created,

The smell while cooking these is fantastic - the sweetness of the orange really permeates the house. I used fresh oranges that were part of the fruit platter at my youngest daughters fifth birthday celebrations and they were no longer at the stage where anyone was willing to eat them (they'd gone a little limp looking) but still perfectly edible! I have a major pet peeve in regards to food waste to anything that can be reused gets reused... leftover strawberries got frozen for future baking, leftover juice got make into gummy 'lollies', leftover watermelon got frozen to make watermelon slushies on a hot day, leftover cake....well that just got eaten!!

The jaffa cakes are free of gluten, grains, dairy, soy, and refined sugar, and smell amazing. I put plenty of cocoa in to make them nice and chocolatey but then they have that sweet note from the oranges and just a hint of that citrus tang. You could ice these if you wanted to make them a little more special, but this batch were for lunchboxes hence keeping them plain.


Jaffa Cakes

Gluten-free, grain-free, dairy-free, soy-free, free of refined sugar

Ingredients:
1 cup almond flour (you can choose a flour of your choice if you cannot use nuts - you may just need to adjust your quantities)
1/2 cup cocoa
1 tsp baking soda
1 tsp baking powder
2 large oranges, chopped into wedges, skin on
3/4 cup water
3 eggs
3 tbsp honey
1 tsp vanilla extract

Directions:
1. Preheat oven to 180C. Line a muffin tin with muffin cases or use oil/butter to grease.
2. In a pot bring water and chopped oranges to a boil. Simmer for about 15-20 minutes until oranges are soft and aromatic. Leave to cool for a few minutes,
3. In a bowl, combine dry ingredients (flour, cocoa, baking soda, baking powder) and whisk to combine and remove any lumps.
3. In a blender, combine oranges and honey (including the water the oranges were boiled in), and blend until smooth. Pour mixture in to dry ingredients. Whisk your eggs and vanilla extract (or blend in the blender after you have removed the oranges - not at the same time though as your orange mix will probably still be quite hot if you're impatient as I am and you will have scrambled eggs!). Add egg mix to the bowl too.
4. Mix well to combine all ingredients. The mixture will be quite runny. I filled my cases about half way as I didn't want them too big for the kids but you could fill them 3/4 if you would like a bigger cake. Speaking of cake, this recipe will also make a delicious cake, so you could simply cook it in a cake tin and adjust your cooking time if this is what you are after.
5. Bake for around 20 minutes (for the muffins) until springy to touch.
6. Remove from oven and allow to cool slightly before transferring to a wire rack to cool. Once cool you can choose to ice if you would like.

Enjoy!

x