This cake is THE Keto Jaffa Cake. 'Nuff said. Enjoy the recipe.
Ok, ok, I'll tell you more about it. It's just ... A couple of minutes ago I had the last piece, and there's really no words to describe how oh so yummy it is. I just want to sit here and enjoy the aftertaste. And I wish I could have some more cake.
The recipe might look a little bit longer. A little bit complicated. As it demands a little bit of extra input. The truth is, you won't be out of the kitchen in an hour, you might be finished in two. But it will be worth it. Especially if you have a B-day friend who is a Jaffa fan. He/she might be keto or low-carb. Or not. If you make this cake for them, you'll get to enjoy it, too.
Most people around me know I'm gluten-free but a lot of them have no idea about me living a low-carb lifestyle. Then, a friend celebrates their special day, and I am the only one bringing a gluten-free cake. While everybody else stuffs themselves up with high-sugar, high-carb, high-fructose-corn-syrupy cakes, I get a biiiiiig piece of mine. And when that happens, I make sure in advance, I get to enjoy my food to the maximum.
Back in the days, when I wasn't sugar, gluten-free, keto, and stuff, I wasn't a big fan of Jaffa cakes, either. Nor was I a fan of chocolate. It's funny how tastes change when lifestyle changes. I'm a huge fan of the flavors and texture this cake brings. Everybody should try it. And no-one who does has a clue it's completely flour and sugar-free. I would never get so much enjoyment if I still consumed ordinary crappy carby food.
If you don't have macadamia nuts to make the macadamia butter and jaffa chocolate butter with, you can use prepared almond butter or make your own. Macronutrients will change accordingly. You can prepare the orange jelly and the orange juice your own way, as well.
Go crazy with imagination if you wish.
Just bring out the chocolate and orange flavors to the fullest, and all will be fine.
Related: Keto Jaffa Cakes
Keto Jaffa Cake
Ingredients
Orange Juice and Jelly
- 0.4 oz gelatine - (powdered)
- 2 bags orange tea - (gluten and additive free)
- 6 tablespoon orange marmalade - sugar free
- 2 cups water
- 1 orange
- 1 teaspoon orange oil - (organic)
- 5 tablespoon powdered erythritol
1st Sponge Cake Layer - Dark
- 4 large eggs
- 3 oz macadamia chocolate butter
- 4 tablespoon coconut flour
- 3 oz erythritol
2nd Sponge Cake Layer - Pale
- 4 large eggs
- 3 oz macadamia butter
- 4 tablespoon coconut flour
- 3 oz erythritol
- 1 teaspoon orange zest - (or ½ tsp. orange oil; optional)
Chocolate Cream
- 2 large eggs
- 7 oz dark chocolate - (I used Lindt)
- 10 tablespoon almond milk - (unsweetened)
- 10 tablespoon heavy cream
- 3 tablespoon erythritol
- 3 tablespoon mascarpone cheese
Instructions
Orange Juice and Jelly
- Soak the gelatine in 3 tablespoon of water. Alternatively, prepare the gelatine according to instructions, using the amount that suffices 1 cup of liquid.
- Take the orange, peel it, and cut it into pieces. Put it in a pot, together with 2 cups of water.
Add in 5 tbsp. of erythritol, two tea bags, and bring to a boil. Using a spoon, try to squeeze as much juice out of the orange as possible.
If you want, you can use 2 cups of 100% orange juice. Keep in mind, this option is not too keto friendly, though. - Pour the “tea” through a fine sieve into 2 separate cups, filling each with 1 cup of the liquid. Add 3 tablespoon of sugar-free orange jam, and ½ teaspoon of orange oil (or 1 teaspoon of orange zest) into each cup. Mix well.
- Add the gelatine to one of the cups. Do this while the liquid is still hot. Mix well. Set both cups aside. Let them cool, and the jelly thickens.
1st Sponge Cake Layer - Dark
- Preheat the oven to 350 °F (180 °C). Prepare two identical round (10” diameter) or square backing dishes of appropriate size. Line them with some parchment paper, and grease them.If you don’t have two identical dishes, be ready to bake twice.
- Sieve the coconut flour to get rid of any lumps.
- In a medium-size saucepan, bring some water to boil and reduce the heat until the water is simmering. Suspend a heatproof bowl over the water, making sure the bowl is not in touch with it. Add the eggs and powdered erythritol, and beat continuously for 4-5 minutes (using a hand electric mixer) until the mixture is pale, fluffy and well combined.
- Add the coconut flour and jaffa chocolate macadamia butter, beating continuously, until a thick, smooth batter forms. Alternatively, use plain macadamia butter, 2 teaspoon of cocoa powder, and 1 teaspoon of orange zest.
- Pour the batter into the first baking pan.
2nd Sponge Cake Layer - Pale
- Repeat the same procedure as for the 1st sponge cake layer, only using plain macadamia butter, without cocoa powder. If you have any spare orange zest or oil, mix it in.
- Bake both sponge cake layers for 20 minutes. The toothpick, inserted into the middle must come out clean.
Chocolate Cream
- While the sponge cakes are being baked, prepare the chocolate cream.
- Break the chocolate into pieces. Put almond milk, heavy cream, eggs and erythritol in a saucepan. First, mix them with an electric mixer. Then, over medium heat, stir continuously, using a spatula. You might need some patience here, as it takes a while for the liquid to become custardly thickened (it must be coating the back of the spatula).
- When thickened, remove from the heat. Add in chocolate pieces, and stir until the chocolate melts and fully combines with the custard. Set aside to cool.
Assembling the Cake
- When the sponge cakes are done baking and are still hot, soak them with the orange juice, using ½ of the juice for each. Help yourself with a kitchen brush. Don’t be afraid to use up all of the juice.
- When all the ingredients are cooled, start assembling the cake.
- First, place the dark sponge cake on a large, flat plate. Coat it with 3 tablespoon of mascarpone cheese. Next, using a spatula, coat it with a layer of the chocolate cream, using a bit less than ½ of the chocolate cream.
- Next, lay on the pale sponge cake layer. Coat it with the cool and thickened orange jelly.
- In the end, coat the whole cake with the rest of the chocolate cream. Make sure the cream is cool so that the jelly doesn’t start to turn into liquid. Take this step slowly, as it can get a bit messy.
- Place the cake in a fridge and let it sit for a few hours. For best results, let it sit overnight.
- Gather your jaffa-loving friends, and enjoy this delicious cake together! No-one will notice it’s keto.
Nutrition
Anu says
This is INCREDIBLE! I have made your smaller, individual Jaffa Cakes twice before and have loved them too (so has my husband), so it was only a matter of time before I made this full sized one, and boy, am I glad I did! I made the recipe almost exactly as written, using homemade low carb orange marmalade (https://buttoni.wordpress.com/2011/09/10/orange-marmalade/ ... the same one I've used before for your smaller Jaffa Cakes), Lindt 90% chocolate, and Foodie Flavours orange extract (https://smile.amazon.co.uk/Foodie-Flavours-Natural-Flavouring-Bottle/dp/B00JSTQQZW), and it was marvellous! The only thing I changed was to use creme fraiche and cream cheese instead of mascarpone cheese, as I didn't have any, and I don't think it made a difference. I also baked the sponges in 2 x 9" square pans as I don't have any 10" round pans, and they worked perfectly. Next time I will also set the jelly in a 9" square pan so that it fits perfectly over the sponges for a neater finish. Other than that, this recipe is PERFECT and I will definitely make it again for a special occasion. Thank you so much for this wonderful recipe! Like you, I never used to like the flavour of orange and chocolate together, but now I absolutely love it.
Tisa says
Hey, Anu! I've read your comment a while ago but have been running short on time lately (having a 6-month old at home), so sorry for the late reply. First of all, thank you for making the cake in the first place - not many people attempt that which I can understand as it does take some will and time. Anyhow, I am delighted to hear that you like it so much. Plus, I'm always happy to see readers being creative with replacements and techniques! Keep it on!
Casey says
Hoping to try this for my hubby's bday! The "chocolate macadamia butter" links to your plain macadamia butter recipe. Should I be using the jaffa chocolate butter recipe in that step? Thanks
Tisa says
I'm sorry for the technical failure. Yes, please use the jaffa chocolate butter recipe. Hope your hubby and you like the cake!