Who loves The Great British Bake Off ? I do! I watched the first one on Wednesday where they were making lemon drizzle cake and then this was followed by Jaffa cakes. Well as it happens I have a clean version of a luscious lemon drizzle cake here and today I am sharing my healthy, clean eating raspberry Jaffa cakes recipe! Well maybe I should call them clean eating raspberry (non) Jaffa cakes; I’ll explain the ‘non’ below.
Mary Berry, one of the judges on the show is a very famous and has been a well-loved recipe writer and TV cook for almost 50 years! She asked the contestants to recreate her Jaffa cakes recipe in the technical round which is made more much more difficult because the instructions are purposefully very basic. After the programme finished, I looked it up and decided to create a clean version.
The toughest bit was making the orange jelly as that is the heart of a Jaffa cake. I tried to make chia orange jelly but to be honest, it didn’t look or taste very good. Instead, I opted for raspberries and I have to say I am very pleased with the end result. The raw chocolate topping is such a lovely contrast with the slightly sour raspberries and soft sponge-like base.
The sponge is made of one egg and coconut sugar. It doesn’t taste exactly like sponge, but it is light, a bit nutty and overall marries well with the raspberries and dark chocolate. Mary’s recipe calls for 25g caster sugar, but I only used 20g coconut sugar and it still worked well. It could be because I used my beloved Cuisine Companion. Mary used self-rising flour, I used ground almonds, which makes this clean eating raspberry Jaffa cakes recipe gluten free! Her recipe makes 12 pieces, I managed to create 9 but this could be because of my muffin cases (I used bigger ones than she did).
Before we get to the recipe I want to say that although my ingredients are much better than the original recipe this is still a treat, therefore should be eaten in moderation.
Here’s the clean eating raspberry Jaffa cakes recipe
- 25g ground almonds
- 20g coconut sugar
- 1 medium egg
- ½ tsp baking powder
- 1 small raw chocolate bar (approx.70gr)
- Coconut oil for greasing muffin tins
- Raspberry filling:
- 70g frozen raspberries
- 1 tsp chia seeds
- Preheat oven to 200c/180c fan and grease your muffin cases with coconut oil.
- In a small bowl mix the ground almonds and baking powder together.
- Next, get an electric whisk and whisk the egg and coconut sugar together for 5 minutes until fluffy, then fold in the ground almonds mixture with a wooden spoon.
- Depending on the size of your muffin tins, divide the mixture equally between all of them (I’ve put a tablespoon into each well) and smooth the tops with the back of a spoon.
- Pop into the oven and bake for around 8 minutes.
- Let them cool down completely on a cooling rack.
- In the meantime, put the frozen raspberries in a small pan over a medium heat. Mash the raspberries as they begin to heat up. Once you achieve a saucy consistency (around 3 minutes), remove the pan from the heat and allow to cool a little before adding the chia seeds. Pop the mixture into the fridge for 20 minutes.
- Once chilled, top each sponge with the raspberry mixture.
- All that is left to do is melt the chocolate and spoon over the sponges, just be careful you don’t get burned as the chocolate is hot.
Ahhh I nearly forgot.. did you see that I launched a free trial of my clean eating magazine? You can download your free copy here. It is full of delicious, clean and simple recipes as well as tips and tricks on how to eat clean.