- 135 g packet orange jelly
- 150 g of boiling water
- zest of an orange
- 1 large egg
- 25 g of caster sugar
- 25 g of gluten-free self raisin flour
- 150 g of chocolate
Start by preparing the jelly. Put the jelly in a bowl and cover with the boiling water and stir until the jelly is completely dissolved. Add the orange zest and then pour into a flat 30x20cm tray. Let it chill in the fridge until set.
Beat the egg and the sugar until the mix looks pale and fluffy, then add the flour gently.
Fill each hole of a 12 hole flat bun tin, three-quarters full. Bake for 7-9 minutes in a preheat oven to 180 C. Leave the cakes to cool in the tray for a few minutes then finish cooling on a wire rack.
Meanwhile, melt the chocolate and set aside.
Cut 12 discs from the orange jelly using a round cutter, put a jelly disc on top of each sponge and cover with the chocolate. Wait for the chocolate to set and enjoy.