Are Jaffa cakes one of your favourite biscuits? If the answer is yes, then you’re going to love these friands! A light and moist almond cake with an orange marmalade centre which is then topped with a delicious layer of chocolate. They taste so good!!
These sweet and moist little oval shaped cakes originate from France. The texture is quite different to a muffin or a cupcake. They are a small dense cake with a crisp, slightly chewy texture on the outside and the almond/flour meal creates a dense, rich and moist texture on the inside.
Friands are best eaten fresh on the day of baking, as on the second day they loose their crispness on the outside, but they are still very enjoyable. If you don’t have a friand tin, you can use a muffin tin instead.
When I first started developing this recipe, I was using the St. Dalfour Orange Marmalade to fill the cakes. However, I found it was rather messy and a little time consuming to sieve out all the rind. So the next few times I tried a shred-less marmalade. I found the shred-less marmalade wasn’t as thick, but maybe it was the brand I chose to use? The trouble was I couldn’t make the holes in the cakes too deep or wide, otherwise when I turned the cake upside down to dip them in the chocolate some of the jam would fall out. So, I decided to go back to using the St. Dalfour marmalade, because in my opinion there just wasn’t enough jam in the centre of the cake.
I used half gluten & dairy free milk chocolate and dark chocolate, it’s a happy compromise in our family. It’s dark enough for me to enjoy and sweet enough for the rest of the family. However, feel free to use all dark chocolate.
When recipes only require egg yolks, I freeze the eggwhites in zip lock bags. I label each bag with the date and how many I’ve put into each bag and whether they were large or extra large eggs.
For accurate cup measurements, I sift the icing sugar before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
Recipe Update: As I had run out of potato starch, I had to substitute it with another starch, I decided to use 21g of corn starch instead. The friands turned out perfect, and they had a lighter texture compared to using potato starch. I really preferred the texture, so I have made the change to the ingredients.
112g (4.0 ounces or 1 cup) almond flour/meal
180g (6.3 ounces or 1¼ cups) pure icing sugar (I use this brand)
44g (4.6 ounces or ⅓ cup) superfine white rice flour
24g (0.8 ounces or 3 tablespoons) tapioca starch
21g (0.7 ounces or 3 tablespoons) corn starch
5 large eggs whites, at room temperature
168g (5.9 ounces or ¾ cup) gluten and dairy free butter
1 teaspoon (5ml) pure vanilla extract
Approximately 12 teaspoons orange marmalade, with the rind removed
50g (1.8 ounces) dark chocolate, min 70%
50g (1.8 ounces) gluten and dairy free milk chocolate (I use this brand)
Preheat the oven to 160C and grease a 12-hole friand tin with melted butter. It’s very important that you grease the tin well otherwise they’ll stick!
Melt the butter in a small saucepan over a low heat and then set aside to cool.
Sift all the dry ingredients together 3 times and set aside. The extra sifting will result in a lighter cake.
Add the eggwhites to a bowl, and then, using a handheld mixer, beat until they’re light and frothy.
Pour in the cooled butter, vanilla extract and add about half of the flour, gently folding through the eggwhites. When it is almost incorporated, you can then gently fold through the rest of the flour.
My bowl has a spout, so I can easily pour the batter into the prepared tin. If your bowl doesn’t have a spout, then spoon the batter into the tin. Pour in enough batter to approximately half fill each hole.
Place the tin in the centre of the oven and bake for approximately 22-24 minutes. They will be lightly golden in colour. Allow the cakes to cool in the tin for about 5 minutes. Use a small palette knife to carefully loosen the cakes from the sides of the tin. Then place them on a wire rack to cool completely.
Cut a hole in the centre of each cake, about the size of a 5-cent piece, and scoop out some of the sponge.
Then fill the hole with the marmalade.
You can microwave the chocolate until melted or you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place glass bowl over the top (make sure the base of the bowl doesn’t touch the water). Once the water has boiled, turn it off. Add the chocolate to the bowl and stir frequently until melted. Dip the top of the cakes into the melted chocolate and allow them to set.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8