• Jan
  • 30
  • 2016

jaffa mousse cake



Cake Base
Adapted from, myself! Literally just tasted and go!


1/2 cup flour
1/2 cup almond meal
1/4 cup sugar
60g melted unsalted butter (more or less)
pinch of salt


  1. Preheat oven at 160 degrees, fan forced. Line the bottom and sides of a pan with baking paper.
  2. Mix all the ingredients in a bowl, then press into the pan base. Bake for 10minutes. Cool.


Chocolate Jaffa Mousse
Adapted from My Kitchen Rules, with slight changes


225g dark chocolate
1 sachet of gelatine, mix with 1/4cup boiled water
300ml thickened cream
1 tbs orange juice, squeezed and sift pulp out
3 tsp orange essence (more or less to taste)


  1. To make mousse, melt chocolate in a heatproof bowl over a saucepan of simmering water. Set aside.
  2. In a small saucepan, bring 1/4 cup water to a boil and mix in gelatine until dissolves. Let it cool slightly.
  3. Meanwhile, whip the cream until soft peaks form.
  4. Add the gelatine into the chocolate mixture.
  5. Add orange juice and essence to whipped cream and mix evenly.
  6. Then gradually fold in the cream into the chocolate gelatine mixture.
  7. Spread over cooled cake in pan. Refrigerate for 3 hours or until set.



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3 responses to “jaffa mousse cake”

  1. Zara says:

    Assalaamu alaikum Iva,

    I’ve just recently come across your website and I love it – especially the cute printable banners etc. you make :D
    Do you know what else can be used instead of almond meal or gelatine?
    Belated Ramadan Mubarak – hope you’re having a wonderful Ramadan :)

  2. Iva says:

    Waalaikumsalam Zara,

    You can just use plain flour instead of the almond meal and for the gelatine, you can whip the cream first and then add the ingredients. Although I am not sure if it will set fully.

  3. Zara says:

    Jazakallahu Khaiyran Iva – hopefully it will set *fingers crossed* :)

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