Saturday, 27 August 2016

Lime Jaffa Cakes

These GBBO inspired vegetarian lime jaffa cakes make a lovely change to the usual orange flavour.  With their light sponge, dark chocolate and clear lime flavour from the jelly and chocolate elements, these small cakes are prefect enjoyed with a pot of tea.

Homemade Vegetarian Lime Jaffa Cakes inspired by GBBO

Three cheers for the return of GBBO!

This year's opening episode saw the 12 new bakers face a signature bake of Drizzle Cake, a technical from Mary of Jaffa Cakes and a showstopper of a Mirror Glaze Cake.  Judging by the results of the first week's bakes it looks like we're in for a battle royal for the covetted GBBO crown.

Mr E & I instantly decided to make a batch of jaffa cakes for our blogger bake-along.  They're one of our favourite cakes with their beautifully soft fat-free sponge base, jelly disc and topped with a coat of delicious chocolate.  Plus it gave us the opportunity to play 'full moon, half moon, total eclipse', or was that just me?! ;-)



Homemade vegetarian Lime Jaffa cakes

Rather than making the traditional chocolate-orange combo for our jaffa cakes, we chose to ring the changes with a batch of lime jaffa cakes.   This decision was in part due to having a bar of lime and sea salt chocolate in the cupboard, called Sea Dog, by Montezuma, which we'd picked up from our local sainsburys store recently.   It's a chocolate we've never used before, but it was absolutely delicious and one which I would certainly use again.  The lime aroma happily greeted me when the packet was opened, and although the sea salt wasn't detected I suspect it helped to subtely enhance the flavours of the chocolate and lime oil.

Homemade vegetarian Lime Jaffa cakes

Now, of the three elements making up the humble jaff cake, it would probably be safe to suggest that making a light airy sponge or melting the chocolate sufficiently without it becoming too hot to result in a dull finish when set would be the problematic elements.  Well, in the Only Crumbs Remain kitchen it was the jelly which caused the issue!  And my what a pantomine it turned out to be, with what seemed to be a whole tree of limes used in my attempt to achieve the correct set.  What appeared to be an easy task on the face of it was soon looking like it was getting the better of me, and had the 5th attempt not worked I think I would have been reaching for the kleenex tissues!

Homemade vegetarian Lime Jaffa cakes

As Mr E & I live in vegetarian household I clearly couldn't use a regular jelly from the supermarket.  Although  there are a handful of vegetarian jellies available these days, I've yet to find a lime flavoured one - the flavour we chose for our GBBO inspired jaffa cakes.  I often use Dr Oetker's Vege Gel in my baking, and have successfully used it in our vegetarian pork piesvegetarian game pie, and bilberry cheesecake, therefore I 'assumed' making a lime flavoured vegetarian jelly with it would be a walk in the park.  How wrong was I.  The first lime jelly I made only partially set, as did the second, third and fourth despite adjusting the ratios.  Had I diluted the gel too much?  Was the gel in date?  After the third failed attempt I confided in google asking how to make a vegetarian jelly.  An article by The Guardian explained that making a vegetarian jelly is very different to using a regular gelatine.  It went onto say that making a jelly with very acidic fruits such as lemons and passion fruit (and no doubt limes too) is much less successful with a vegetarian setting agent.   It suggested diluting the fruit further or adding more gelling agent.  As one sachet of Dr Oekter's vege gel sets 1 pt (565ml) of fluid, I reduced the liquid content further to 300ml and tried for a fourth attempt.  Again the vegetarian lime jelly was still only partially set, and was clearly far from suitable to use in our homemade lime flavoured jaffa cakes.  Argh!!!

The breakthrough moment came when some lemon and lime marmalade was added to the 5th batch of jelly!  As luck would have it it worked!  It actually worked!  That perseverance (or was that stubborness - after all, I wasn't about to let a jelly get the better of me!) finally paid off.  Hurrah!  I suspect the pectin included in the marmalade assisted in setting our lime jelly.  Despite the hours involved in trying to achieve that sought after set, the final jelly was actually straightforward to make!

Homemade vegetarian Lime Jaffa cakes

The remaining two elements were relatively straightforward to make.  The chocolate was melted gently and slowly over a bain marie to prevent it from over heating and potentially becoming dull once set.  The fat-free sponges were also prepared over a bain-marie, like some of the bakers did in the tent.  However, I chose to fold the flour in by hand rather than with a spatula as I explored in one of my recent Side-by-Side Baking posts.  Using the 5 'spatulas' of my fingers really did speed up the process and potentially reduce the amount of volume lost during the process.  
  
Thankfully, despite the jelly drama, the result was a dozen delicious, individual, vegetarian lime jaffa cakes.  The lime flavour came through well and was offset by a lovely dark chocolate.  The beautifully soft sponge, topped with a vegetarian lime jelly and complementary lime flavoured dark chocolate was a real treat and perfect for enjoying one or two (or perhaps three) with a cup of tea!      





Let's go and bake.....




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Lime Jaffa Cakes
These GBBO inspired vegetarian lime jaffa cakes make a lovely change to the usual orange flavour.  With the light sponge, dark chocolate and clear lime flavour from the jelly and chocolate elements these homemade cakes are perfect enjoyed with a pot of tea.

Details
Hands on time: Cook time:     Yield: 12
Specific Equipment
12 hole patty tin
4cm round plain biscuit cutter
Ingredients

For the Jelly
  • 1 tbsp Lemon & Lime Marmalade
  • 1 Lime, Juice & Zest
  • 1 Vegetarian Gel Sachet (we used Dr Oetkers)
  • 250ml Cold WaterFor the Sponge
  • 2 Eggs, Large
  • 50g Caster Sugar
  • 50g SR FlourFor the Chocolate Coating
  • 100g Lime & Sea Salt Dark chocolate or plain dark chocolate
  • 40g Milk Chocolate
Method
1. Prepare the baking trays. Line a swiss roll tin with greaseproof paper. Grease the hollows of a patty tin with butter. Sprinkle with 2 dessert spoons of flour. Standing with the tray over the sink agitate the patty tin so that flour fully coats the butter. Tip the patty tin upside down to remove the excess flour. 2. Make the lime jelly. Place the marmalade into a heavy based small pan. Add the lime zest & juice. Add two tbsp of the measured cold water to the pan. Use the back of a spoon to break up the marmalade. Place the measured cold water in a pyrex jug, or similar.  Sprinkle the vegetarian gel onto the water. Use a spoon to stir the water, allowing the powder to fully dissolve. Once dissolved pour onto the marmalade. Set the pan over a low to medium heat, bringing the liquid to a rolling boil. DO NOT STIR the liquid. Once it has reached a rolling boil remove it from the heat and pour it into the prepared swiss roll tray, aiming for it to be about 1cm deep. You may not need all of the jelly. Set aside somewhere flat allowing it to set. 3. Preheat the oven to 180c / 160 Fan / Gas 4.4. Build a bain marie. Pour some water into a pan so that it is no more than a quarter full. Suspend a glass bowl over the pan of water, ensuring the water doesn't touch the base of the bowl. Place the pan over a low heat on the hob. 5. Make the sponge batter. Break the eggs into the bowl. Add the sugar. Use electric hand held beaters to beat the eggs and sugar for 4 or 5 minutes. The egg mixture will initially be frothy, but will gradually become thicker the longer the mixture is beaten. You're aiming for ribbon stage. This is where the mixture leaves a trail on the surface when the beaters are lifted. You should be able to write the number 8 without the ribbon sinking into the mixture until the number has been completed.  Altermatively use a balloon whisk to beat the mixture, but this will take a lot longer.  Remove the bowl from the pan and gently sit it on a teatowel. Sieve the flour into the bowl. Use your hand or a spatula to swiftly but gently fold the flour into the batter.6. Fill the patty tin. With a dessert spoon, fill each of the hollows of the patty tin with the batter. You're aiming for them to be 2/3 full. Work quickly to avoid the batter deflating too much.7. Bake. Place the patty tin in the centre of the oven. Bake for 7 - 9 minutes. Check the sponges after 7 minutes of baking, you may need to rotate the tray at this point. The sponges should be golden brown and slightly pulling away from the side of the tin when they are ready.8. Cool. Remove the tray from the oven and set on a cooling rack. After a couple of minutes use a round bladed knife, such as a pallet knife to carefully remove the sponges from the tin. Set on the cooling tray to finish cooling. 9. Melt the chocolate. Break the chocolate into pieces. Place it into the bowl of a bain marie. Ensure the bowl of the bain marie doesn't touch the water in the pan beneath. Place the pan and suspended bowl over a medium heat on the hob. Allow the chocolate to slowly melt. Once it has almost fully melted, remove the bowl from the pan and set aside onto a teatowl. Stir the chocolate to allow any remaining pieces of chocolate to melt in the residual heat. Allow the chocolate to cool for a couple of minutes. 10. Cut the jelly discs. Meanwhile, use a 4cm plain round biscuit cutter to cut discs from the set jelly. With a pallet knife lift a jelly disc and set on the centre of a cooled sponge. Repeat with the remaining 11 sponges. 11. Apply the chocolate coating. Spoon the chocolate into a disposable piping bag (no nozzle required). Cut the end off the piping bag, to create a very small hole. Carefully pipe the chocolate over the jelly and upper surface of the sponges. Alternatively use a teaspoon to coat the top of the cakes with the melted chocolate.  Set aside for a few minutes. Once the chocolate has partially set gently run the tines of a fork over the chocolate to create the classic lines found on jaffa cakes. 12. Enjoy.

Notes:
a)  The sponge mixture produced is too much for 12 jaff cakes, so if you have a second patty tin consider making a few extra with the remaining batter - baking both trays at the same time.  You should have sufficient jelly for this, but will need to increase the quantity of chocolate a little. b) Consider colouring the jelly with a green liquid food colourant.




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These vegetarian lime flavoured jaffa cakes were inspired by GBBO.  They have a lovely fat free sponge, jelly disc and coating of dark chocolate














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The Great Bloggers Bake Off hosted by Jenny over at Mummy Mishaps.

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32 comments:

  1. well Angela that was some jelly making perseverance! i don't know if i would have kept trying - but well done as you got there in the end. I love the idea of zesty lime jaffa cakes - and look how good your jaffa cakes look! mmmmm i love them and i still say the full moon, half moon, total eclipse too :)
    thank you for linking up #GBBObloggers2016

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    1. Hahaha, I'm glad it's not just me Jenny :-) Vegetarian jellies set a lot quicker than regular jellies so once I'd got the first attempt at the jelly in the fridge (needless to say I hadn't anticipated that I would end up needing to try again 4 more times) I started on the sponges. So not wanting to waste the sponges and not wanting to be defeated (which was probably the strongest driving force) I tried again (and again and again!)
      Thank you for your kind comments, it's a pleasure to be linking up again Jenny
      Angela x

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  2. It's good to know that marmalade will help. I usually use agar agar, it's not as complicated, but it has to be measured precisely and I use a jewellery scale that shows even less than 1g.

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    1. Wow that is precise Anca, I love our electronic scales but they only show increments of 1g. I've never used agar agar in my baking, the vege gel sachets I use contains carrageenan instead. It sounds like I'll have to source some agar agar from you you've said. The marmalade (or rather the pectin) really did the trick.
      Angela x

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  3. I don't think I would have kept trying either, I haven't got much patience! Well done on making some lovely looking jaffa cakes :)

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    1. It depends on what I'm doing as to if I have enough patience for someting to be honest Michelle, because it was baking (something I love) I was determind to try to find a solution.
      Thankyou for your lovely comment,
      Angela x

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  4. I thought Jaffa cakes are a bit of a faff to make and I rather like the bought version anyway. But with lime Jelly now thats got me thinking perhaps I should give them a go after all . As I think you know I like Lime!!!

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    1. We absolutely love shop bought jaffa cakes too Jacqueline and I think it was that love for them that helped make our decision. Although my bake was a bit of a pantomine with the jelly issue, the actual bake really doesn't take that long - the sponge bakes and cools quickly so is worth a try especially with a flavour change to the traditional orange.
      Angela x

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  5. I bet the lime and chocolate taste was delicious Angela and I am most impressed with your dedication to getting the jelly right! #CookBlogShare

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    1. Thank you Mandy :-) I think it was probably more stubborness rather than dedication, but I'll take it if you're impressed ;-) Ooh yes, the chocolate and lime combo was amazing, the flavours really work so well together.
      Thanks for your lovely comment Mandy,
      Angela x

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  6. 5th attempt at jelly. I am impressed. I think I would have given up and sworn alot by the third! They look fab!

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    Replies
    1. Thankyou :-) Hahaha, there was definitely a few choice words Louise ;-)
      Angela x

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  7. Glad you finally managed to get you jelly to set, I'm glad you ha plenty of limes so you could try and try again. You're no the only one playing full moon... I've managed to resist the temptation so far but I've saw quite a few people talking about it on Twitter on Wednesday night!

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    1. Ooh you'll definitely have to get some jaffa cakes to (shop bought or homemade) to remedy the 'full moon, half moon, total eclipse' situation....I missed the twitter conversation, it was starting to get a little late for me tbh. The lime jelly saga called for an extra one or two trips to our local supermarket ...I'm just glad we don't live waaaay out in the middle of the sticks!
      Thanka for popping by and commenting Charlotte,
      Angela x

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  8. Well done on persevering with the jelly, they look fabulous and I love the idea of making lime flavoured jaffa cakes.

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    Replies
    1. Thank you Gina :-) The lime made a lovely change to the classic orange flavour and worked so well with the dark chocolate,
      Angela x

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  9. They are beautiful! Well done persevering with that jelly - I'd probably have given up and just used the marmalade instead!!

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    Replies
    1. You know it did cross my mind just to use the marmalade but thought I'd give it another go this time with the marmalade in the jelly and hey-presto......:-)
      Thankyou for your lovely comment Carole,
      Angela x

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  10. Wow, that's dedication for you, well done for sticking with the jelly! I don't know if I would have had the patience. Might have ended in a dramatic bin slide. I love the idea of lime instead of the orange too - Yum!

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    Replies
    1. Hahaha :-) Because vege gel sets a lot quicker than regular jelly I could tell after just an hour that each attempt had failed. I almost did resort to making an orange jelly with a vegetarian pre-mix jelly though which I was reluctant to do.
      Thanks for your lovely comment,
      Angela x

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  11. I love lime too and love your twist on a traditional Jaffa cake! The jelly making sounds so tricky, I would definitely lost patience!

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    1. I have to admit I was getting somewhat frustrated with constantly getting soft set jelly Lucy. Yeah, i have to admit that vegetarian jellies are a little more involved than a regular one, but it's not too difficult (once that marmalade was in there of course) ;-)
      Thanks for popping by and commenting Lucy,
      Angela x

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  12. Vegetarian jelly is such a nightmare! I used a sachet of Robinsons sugar free jelly that is vegetarian friendly, I found it in Asda and they do other flavours too. It set very well but the only issue was it released a lot of moisture so it did affect the chocolate within 24 hours. Love the addition of lime in these and they look fab!

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    1. Aren't they just! I often buy the flavoured vegetarian sachets but I don't recall coming across a lime one before, I'll have to have a closer look the next time in Asdas. I too often find they release a lot of moisure - having a sort of 'melted' thin later of liquid on the top and base but once I hit on the marmalade solution the resulting jelly really was perfect without any of that excess moisture!
      Thanks for your kind comments Kat,
      Angela x

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  13. Gosh I think you deserve a whole packet of jaffa cakes after that lime jelly palaver! Shame you weren't doing it in the bake off tent - that would have boosted ratings for sure ;-) And I really do like your full moon/half moon/new moon thing - but shouldn't you have a waxing and a waning moon and I would ideally like to see a gibbous and a crescent too...time for another batch I think! If you need any help getting the moon shapes just right I'm happy to help ;-) Eb x

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    Replies
    1. Just the one packet? Surely I can have a twin pack with all of that effort ;-) Please :-) I think if I had been making them in the tent I would have just been presenting the undecorated sponges which would no doubt have attracted a few raised eye brows from Paul. Hahaha, I think it would definitely need some practice to get the moon shapes just right Eb, so had the shops in Yorkshire not been completely out of limes given the number I went through I would have taken you up on your offer ;-)
      Thanks for your lovely comment Eb,
      Angeal x

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    2. Oh go on then! But only if you send me a twin pack too! Strictly for moon shape formation, you understand! ;-) Xx

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    3. Hahaha, ooh yes strictly for moon formation practice only ;-)

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  14. Wow well done for persevering with the jelly! I know I never want to see jelly again after making jaffa cakes haha. I love chocolate and lime together so I bet these were delicious.

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    1. Hahaha, that sounds familiar Helerina :-) Chocolate and lime is just fab together isn't it - I recall how wonderfl those traditional chocolate & lime hard boiled sweets are!
      Thanks for popping by,
      Angela x

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  15. Very impressive looking jaffa cakes and love the use of the lime flavouring in them. Well done on getting the jelly right in the end. I have never tried to make jelly, it sounds hard. Maybe one day I will be brave

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    1. Aw thank you Alison :-) I think jelly making isn't normally that difficult, but it depends what fruit you're using. I'd not appreciated that when I attempted our vegetarian jelly, so have learnt from it. I believe pineapple is known for being really difficult to achieving a good set with too.
      Angela x

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