I am very proud of these little beauties, and friends and family feedback has been fabulous. It has taken me a few attempts to produce a product which is still low in sugar and tasty. I hope you enjoy making and eating them, they are a lovely picnic treat for sure! I haven't tried it, but I m sure this recipe would well as a large cake for a special occasion too.
1. mix the first four ingredients from the ingredient list in a bowl, and gently stir in the melted coconut oil and the almond milk - place a small amount approximately a tsp at the bottom of muffin tin/cases (use coconut oil on the tin/cases to avoid sticking) Bake in a preheated oven (200 degrees celsius) for approximately 8 minutes, or until springy to touch
2. Juice the oranges into a pan and heat gently, add the agar agar, orange extract and sugar stirring continuously on a medium heat -not allowing liquid to boil - stir for 3 minutes then add to a baking tray - cool for 10 minutes then place into the fridge (until solid - approx 30 minutes)
3. Transfer the sponge bottom sections to a cooling tray and once cooled (use cutters to cut out jelly layer) lay one orange jelly on top of each cake
4. melt dark chocolate (I use the traditional method - dark chocolate broken into a bowl and melted on top of a pan of boiling water
5. Lastly pour the dark chocolate over the cakes, place in the fridge for at least an hour and eat when you are ready (they will last up to 3 days)
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