Low Sodium Jaffa Cakes
Indulge in the irresistible charm of homemade Low Sodium Jaffa Cakes—a healthier twist on the classic British treat! These bite-sized delights feature a soft, fluffy sponge base, a burst of vibrant orange jelly, and a rich dark chocolate topping, all crafted to minimize salt content without compromising on flavor. Perfect for snack lovers seeking a lower-sodium alternative, this recipe uses fresh orange juice and honey to create the jelly, complementing the decadent 70% cocoa chocolate. With a quick prep time of 45 minutes and effortlessly elegant assembly, these Jaffa Cakes make an ideal homemade treat for gatherings or everyday indulgence. Enjoy guilt-free sweetness that’s also kinder to your heart!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 12-hole muffin tin or line it with paper liners.
In a medium bowl, beat the eggs and sugar together using an electric whisk until the mixture is pale and fluffy, about 5 minutes.
Gently fold in the flour and baking powder into the egg mixture using a spatula, being careful not to knock out the air.
Divide the batter evenly among the muffin tin, filling each about halfway.
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.
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.
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.
Pour the orange gelatin mixture into a shallow dish to form a thin layer and refrigerate until set, about 30 minutes.
Once the jelly is set, use a small round cutter (approximately the size of each sponge's top) to cut out discs of jelly.
For the chocolate topping, melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally until smooth.
To assemble, carefully place an orange jelly disc on each sponge cake.
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.
Allow the chocolate to set at room temperature before serving. Store any leftovers in an airtight container in a cool place.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 233.6 g | 85% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 138.6 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 216 mg | 17% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 1591 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
