Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Jaffa traybake recipe

1 star
2 star
3 star
4 star
5 star

26 ratings

With layers of soft sponge, zesty orange and grapefruit jelly and a dairy-free chocolate topping, this quick and easy baking recipe makes the perfect low-fat snack or sweet treat. See method

Serves 24 (makes 24 squares)
30 mins to prepare, 15 mins to cook, plus cooling and setting
51 calories / serving
Healthy

Ingredients

500ml Tropicana Ruby Breakfast Juice
4 tbsp agave syrup
4 sheets leaf gelatine, soaked in cold water

For the sponge

3 eggs
75g golden caster sugar
75g self-raising flour

For the glaze

2 sheets leaf gelatine, quartered
1 tbsp agave syrup
2 tbsp dairy free cocoa powder
3 tbsp soya cream or coconut cream

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
215kj
51kcal 3%
Fat
1g 1%
Saturates
0g 1%
Sugars
6g 6%
Salt
0.1g 1%

of the reference intake
Carbohydrate 10.4g Protein 1.3g Fibre 1g

Method

Heat 250ml of the breakfast juice in a pan with the agave syrup. Squeeze out the excess water from the gelatine and whisk into the warm juice. Stir in the remaining juice and pour into a 20 x 31cm silicone baking tray. Allow to set, in the fridge, until firm. Once set run a knife around the edge and dip the base briefly in hot water. Turn out onto a clean sheet of nonstick baking paper and put on a tray in the fridge.
Preheat the oven to gas 7, 220°C, fan 200°C. Clean the silicone baking tray or use a metal one (of the same dimensions) base-lined with nonstick baking paper. Make the sponge: whisk together the eggs and sugar until light and creamy. Gently fold in the flour and pour the mixture into the prepared baking tray, smoothing out evenly. Bake for 10-12 mins, until risen and golden. Leave to cool completely.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Meanwhile, make the glaze. Pour 2 tbsp water into a bowl, add the gelatine and leave to soak. Put the agave, cocoa and cream into a pan and add 2 tbsp cold water. Stir to combine. Bring to the boil, stirring. Reduce the heat and simmer until the mixture thickens slightly. Remove from the heat, whisk in the gelatine, then pour into a bowl and leave to cool.
To assemble the cake, turn out the cooled sponge and remove the nonstick baking paper. Lay the sponge on top of the jelly, then put the baking tray over the top and, using the baking paper under the jelly, invert the whole lot back into the tray. Once the glaze has cooled, pour over the top of the jelly, smoothing to the edges. Leave to firm up in the fridge, until set. Cut into 24 equal squares and serve. This will keep well in the fridge for 4-5 days.

Tip: If you haven't got a silicone baking tray to make the jelly layer, double line a metal baking tin instead. You may get a bit of leakage but you should end up with a decent layer of jelly.

See more Baking recipes