Mini jaffa cakes made from a simple almond meal and orange batter topped with orange syrup, then a dark chocolate ganache. An excellent option to serve for your gluten free friends.
How adorable are these Mini Jaffa Cakes? Individual orange and almond cakes coated with a homemade orange syrup then topped with a chocolate ganache. The perfect treat to make for your gluten free friend or family member.
If you love the combination of orange and chocolate as much as I do, be sure to check out the Orange Chocolate Chip Blondies on the website.
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Ingredient notes:
- Oranges: This recipe calls for the zest and juice of fresh oranges.
- Almond flour: While the label in the picture says almond meal, the contents of the container is actually almond flour. The difference being almond meal has darker flecks through it from the unshelled almonds. Almond meal is made from shelled almonds and is finer in texture.
- Eggs: I used standard size 7 eggs in this recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 160°C fan bake. Grease a 12 cup muffin tin well. In the bowl of a mixer, cream the butter and white sugar until light and fluffy. Add the orange zest and mix to combine. Add the eggs one at a time, mixing on medium speed. Add half of the almond meal and mix until combined.
Add the remaining almond meal, cornflour, and baking powder. Mix on low speed until just combined.
Distribute the mixture evenly between the 12 muffin tins. Bake for 25-30 minutes or until a skewer comes out clean. While the mini cakes are baking, make the syrup. Add the orange juice and icing sugar to a small saucepan.
Simmer while stirring for 5-10 minutes until thickened and reduced. Set aside.
Once the mini cakes are cooked, and while still in the muffin tin, poke holes in the top of each one with a chopstick. Pour over the orange syrup until it covers every mini cake. You may have to tilt the muffin tin to get even coverage. Leave the cakes in the tin to absorb the syrup and cool completely.
Gently heat the cream in a small saucepan or in the microwave until hot. Add the dark chocolate and honey and let sit until the chocolate has melted, then whisk together. Allow it to cool and thicken.
Carefully remove the mini cakes from the muffin tin and place on a plate. Pour the cooled ganache over the mini cakes and garnish with orange peel. Once the ganache has set, serve with greek yoghurt on the side.
Recipe FAQs:
Yes the cakes will still taste great if they have sunk a little in the middle. This recipe is made with cornflour which is more readily available and cheaper than gluten free flour. However, it does have slightly less structural integrity than gluten free flour blends. If you have gluten free flour to hand you can use that as a substitute.
Absolutely! Pour the batter into a lined 22cm cake tin then bake for 34-45 minutes until golden and cooked through.
Storage:
Store your mini jaffa cakes in an airtight container in the fridge or pantry depending on how warm the outside temperature is.
This jaffa cakes can also be frozen, with or without the chocolate ganache. Simply place in an airtight container or freezer bag for up to 3 months. Defrost completely before eating.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Mini Jaffa Cakes
Mini jaffa cakes made from a simple almond meal and orange batter topped with orange syrup, then a dark chocolate ganache.
Ingredients
- 150g butter, softened
- 1 cup white sugar, 220g
- Zest of 3 oranges
- 4 eggs, size 7
- 200g almond meal, 2 cups
- ½ cup cornflour, 80g*
- 2 tsp baking powder
Syrup
- Juice of 3 oranges (200ml)
- ½ cup icing sugar, 65g
Ganache
- 60g butter
- 100g dark chocolate
- 1 tsp honey
Instructions
- Preheat the oven to 160°C fan bake. Grease a 12 cup muffin tin well.
- In the bowl of a mixer, cream the butter and white sugar until light and fluffy. Add the orange zest and mix to combine.
- Add the eggs one at a time, mixing on medium speed. Add half of the almond meal and mix until combined.
- Add the remaining almond meal, cornflour, and baking powder. Mix on low speed until just combined.
- Distribute the mixture evenly between the 12 muffin tins. Bake for 25-30 minutes or until a skewer comes out clean.
- Syrup: While the mini cakes are baking, make the syrup. Add the orange juice and icing sugar to a small saucepan. Simmer while stirring for 5-10 minutes until thickened and reduced. Set aside.
- Once the mini cakes are cooked, and while still in the muffin tin, poke holes in the top of each one with a chopstick. Pour over the orange syrup until it covers every mini cake. You may have to tilt the muffin tin to get even coverage. Leave the cakes in the tin to absorb the syrup and cool completely.
- Ganache: Gently heat the butter in a small saucepan or in the microwave until hot. Add the dark chocolate and honey and let sit until the chocolate has melted, then whisk together. Allow it to cool and thicken.
- Carefully remove the mini cakes from the muffin tin and place on a plate. Pour the cooled ganache over the mini cakes and garnish with orange peel.
- Once the ganache has set, serve with greek yoghurt on the side.
Notes
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 460Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 100mgSodium: 237mgCarbohydrates: 50gFiber: 4gSugar: 40gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Sonja says
This looks amazing, however I have an intolerance to almonds. What can I use instead of almond flour?
Thanks
VJ cooks says
I haven't tried this with other flours sorry. The almond flour is what makes this gluten free baking moist and delicious!