Monday, February 1, 2010

Jelly cakes and Samosa pancakes

We have a massive backlog of blog posts, so this is old news but still news worthy I think.

When Lisa announced a last minute potluck, I jumped at the chance to bake one more gluteny dish. Steph and Cate have already posted nice summaries. I've wanted to make jelly cakes since I saw the recipe that posted on Rose's blog. I was a little hesitant about the lack of vanilla essence but it was fine without it. I've never seen let alone eaten jelly cakes before so didn't really know what to expect. The first time I made these I left the jelly a little too long and it started to set and so they didn't coat the cakes, but the second time I got it right. I wanted to make them pretty and add cream on top just like Rose, but my soyatoo cream container broke and I couldn't get anymore cream out. These were yummy though and I look forward to trying it again with g/f cupcake type recipe.

Here's the recipe:

Jelly Cakes
(makes approx 12)

90g margarine
3/4 C caster sugar
Organ No Egg equal to 1 1/2 eggs
1 1/2 C Self-raising flour
1 C rice milk
1 packet non-gelatin jelly
3 C desiccated coconut
1/2 C soyatoo cream

- Preheat oven to 180 degrees C. Grease a 12 cake patty pan.
- Using an electric mixer, cream margarine and sugar until light and fluffy. Add no egg, a little at a time, beating until well combined. Using a large spoon, gently fold in half the flour and half the milk. Repeat with remaining flour and milk.
- Spoon mixture into patty pan. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire wrack.
- Once cakes are cool, cut each in half horizontally and spread approx 1 teaspoon cream over one side and then sandwich cakes back together.
- Make jelly, mixing jelly crystals with hot water. Place coconut in a bowl.
- Using a slotted spoon, when the jelly has cooled (so not to melt the cream) lower a cake into the jelly coating all sides and draining excess jelly, immediately toss in the coconut. Repeat with remaining cakes.
- Refrigerate for an hour.

Toby made mashed potato samosa pancakes from Vegan Brunch, these was ok, and gluten free (if you use chickpea flour) but slightly bland. Mango chutney helps though.


  1. I'd never heard of jelly cakes until recently either! But I'm sure they'll work well with a gluten-free recipe in the future too :)

    And mango chutney makes most things better, surely!

  2. I think we must have missed out growing up Hannah and I totally agree about the mango chutney.

  3. I love jelly cakes - my mum used to make them when I was a kid - they were always so good - I didn't like them with cream - they were delish enough without it - must find some non gelatin jelly

  4. Oh Im so glad you had a chance to try jelly cakes! And im happy that you enjoyed them too :) The cream deffinately makes a difference. And you could deffinately add vanilla essence too, everything is better with vanilla isnt it? :)

    Samosa pancakes? yum! Ive requested vegan brunch for my bday this year, so many great recipes come from that book.