Low Sodium Jaffa Cakes
Indulge your sweet tooth while keeping your sodium intake in check with these irresistible Low Sodium Jaffa Cakes. This lighter twist on the classic British treat features airy sponge cakes topped with a tangy homemade orange jelly and a rich layer of 70% dark chocolate. By using fresh orange juice and just a pinch of salt, this recipe ensures a vibrant citrus flavor without unnecessary sodium, making it perfect for those watching their salt levels. With simple ingredients and step-by-step instructions, these homemade delights are surprisingly easy to whip up in under an hour. Enjoy them as a guilt-free snack, dessert, or even a thoughtful homemade gift—all the classic flavors you love with a mindful, low-sodium spin!
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Ingredients
- 3 large Eggs
- 75 grams Granulated sugar
- 75 grams All-purpose flour
- 1 teaspoon Baking powder
- 120 milliliters Fresh orange juice
- 2 teaspoons Powdered gelatin
- 150 grams Dark chocolate (70% cocoa solids)
- 1 tablespoon Honey
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 180°C (350°F). Lightly grease a 12-hole muffin tin or line it with paper liners.
Step 2
In a medium bowl, beat the eggs and sugar together using an electric whisk until the mixture is pale and fluffy, about 5 minutes.
Step 3
Gently fold in the flour and baking powder into the egg mixture using a spatula, being careful not to knock out the air.
Step 4
Divide the batter evenly among the muffin tin, filling each about halfway.
Step 5
Bake in the preheated oven for 8-10 minutes, or until the sponge is lightly golden and springs back when gently pressed. Allow to cool completely in the tin.
Step 6
While the sponge is cooling, prepare the orange jelly. Pour the orange juice into a small saucepan and sprinkle the gelatin on top. Allow it to bloom for 5 minutes.
Step 7
Add honey to the orange juice and gently heat the mixture over low heat, stirring until the gelatin is completely dissolved. Do not let it boil.
Step 8
Pour the orange gelatin mixture into a shallow dish to form a thin layer and refrigerate until set, about 30 minutes.
Step 9
Once the jelly is set, use a small round cutter (approximately the size of each sponge's top) to cut out discs of jelly.
Step 10
For the chocolate topping, melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally until smooth.
Step 11
To assemble, carefully place an orange jelly disc on each sponge cake.
Step 12
Spoon the melted chocolate over the jelly, allowing it to flow over the edges of the sponge. Gently smooth the top with the back of a spoon.
Step 13
Allow the chocolate to set at room temperature before serving. Store any leftovers in an airtight container in a cool place.
Nutrition Facts
| Serving size | (603.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1817.1 |
| Total Fat 79.3g | 0% |
| Saturated Fat 41.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 558mg | 0% |
| Sodium 1295.7mg | 0% |
| Total Carbohydrate 233.6g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 138.6g | |
| Protein 44.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 215.5mg | 0% |
| Iron 24.2mg | 0% |
| Potassium 1591.4mg | 0% |
Source of Calories