Jaffa Fakes

One thing I've really missed since going vegan/dairy-free is Jaffa Cakes. A friend of mine recently created her own wagon wheels and tea cakes and so I decided to follow suit and create a me-suitable version of everyone's favourite treat. I genuinely don't think I've ever met anyone who didn't love a Jaffa Cake. I used a lemon marmalade and dark chocolate in mine for a slight twist on the classic - I found the lemon balances the chocolate more evenly. This bake is a little more labour intensive than some of my others but I think it's worth it and hope you do to.

Ingredients:

400g self raising flour

250g caster sugar
1 1/4 tsp bicarbonate of soda
3 tbsp golden syrup
1 tsp vanilla extract
400ml soy milk
115ml sunflower oil

5 lemons (500g)
500g caster sugar
1 1/2 pints water
2 tsp lemon extract

9 bars dark chocolate
3 tsp vanilla extract

Method:
Preheat your oven to 160C and grease your muffin trays. Mix together the caster sugar, self-raising flour, bicarb, vanilla extract, soy milk, oil and golden syrup to create a loose cake batter. Place a tablespoon of the mix into the bottom of each of the muffin tins. Bake for 10-15 minutes until springy to touch and golden brown. Set to one side in the tins.

While the cakes are baking, place a large pan over a medium heat with the water and whole lemons in and boil for 15 - 20 minutes until the lemons are soft. Take the lemons out of the water and measure out 1 pint, discarding the rest. Place the water back in the pan along with the sugar. Scoop the insides out of the lemons and pass through a sieve over the pan to release all of the juice. Finely chop half of the rinds and add to the pan along with the lemon extract.

Place the pan over a low heat until all of the sugar has dissolved then bring the pan to a rolling boil where the bubbles can't be calmed with stirring. Keep at a rolling boil until the mixture thickens and coats the back of a spoon. This can also be tested by placing a little on a cold plate and leaving for a minute then pushing with a finger. If it wrinkles then the marmalade is ready.

Spoon 1-2 tbsp of the marmalade over each of the cooled cakes and leave to set.

Once the marmalade has set, melt the chocolate - I used the microwave in 1 minute increments and stir in the vanilla extract. Spoon over the marmalade and cake making sure each has a good layer, I found 1 tbsp was about enough for each cake.

Allow the chocolate to set on the cakes then carefully remove from the tins - some of mine did crack a little but as this doesn't affect the taste I wasn't too worried!

Please try making these - its worth the effort. When you do, take a picture and tag me using #diaryofadefectivehousewife

Enjoy!