Raffa Cakes
If you love a Jaffa, then you have to try these slimming-friendly Raffa Cakes – a great treat if you’re following Weight Watchers or calorie counting!
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NutritionPer Serving
- Calories33
- Carbs4g
- Protein2g
- Fat1g
- Saturates0.4g
- Sugars1g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
If you’re looking for an afternoon treat and can’t keep away from the biscuit tin these moreish Raffa Cakes are just what you need!
So what is a Raffa Cake? As you may know, the traditional Jaffa Cake is named after the Jaffa Orange, our unique recipe uses raspberries for a great mix of sweet and tangy so the Jaffa has become the Raffa!
These Raffa Cakes are drizzled with creamy white chocolate for an indulgent twist on the classic milk chocolate topping, plus these are slimming friendly, making them perfect for when your calorie counting or following a plan like Weight Watchers.
What diets are these Raffa Cakes suitable for?
This Raffa Cakes recipe is suitable for a vegetarian diet.
It can be made dairy free as long as you swap out the following ingredients for dairy free versions;
- White chocolate
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make these Raffa Cakes?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
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This recipe does not require any special ingredients.
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How many calories are in these Raffa Cakes?
There are 33 calories per portion in this Raffa Cakes, which means it falls into our Everyday Light category.
This Raffa Cakes is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Make up the raspberry jelly using 1/4 pint of boiling water.
Step 2
Pour the jelly equally into 12 round silicone moulds, then pop it into the fridge to set.
Step 3
While you’re waiting for the jelly to set, whisk the eggs and sweetener in a clean bowl and whisk until you reach the ‘ribbon stage’. This is when the mixture has thickened so that when you lift the whisk out it leaves a trail on the surface for a second. You will probably need an electric whisk for this step!
Step 4
Fold the sifted flour and vanilla extract into the egg and sweetener mix.
Step 5
Spray 12 muffin moulds with some low calorie cooking spray and divide the sponge mix equally between them.
Step 6
Bake at 180°C for 10 minutes, until the sponges are a light golden colour.
Step 7
When they are cool, carefully remove the sponges from the muffin tin – a tablespoon can help with this step! Place the set jelly on top of the sponges.
Step 8
Carefully melt the chocolate in the microwave – it doesn’t take long so keep checking on it! Once melted, transfer the chocolate into a disposable piping bag and snip a very small hole in the end.
Step 9
Drizzle the chocolate evenly over the Raffa Cakes and allow to set.
What could I serve with these Raffa Cakes?
How do you know when these Raffa Cakes are cooked?
You should cook the Raffa Cake sponge until it’s golden in colour. This will take around 10 minutes.
How long can you keep these Raffa Cakes in the fridge?
Once you’ve put them out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Raffa Cakes in the fridge for approximately 3 days or so.
Can I freeze these Raffa Cakes?
We do not recommend freezing this recipe.
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Raffa Cakes
If you love a Jaffa, then you have to try these slimming-friendly Raffa Cakes – a great treat if you’re following Weight Watchers or calorie counting!
-
Prep Time
10 MINS
-
Cook Time
10 MINS
- KCals 33
- Carbs 4G
Instructions
- Make up the raspberry jelly using 1/4 pint of boiling water.
- Pour the jelly equally into 12 round silicone moulds, then pop it into the fridge to set.
- While you're waiting for the jelly to set, whisk the eggs and sweetener in a clean bowl and whisk until you reach the 'ribbon stage'. This is when the mixture has thickened so that when you lift the whisk out it leaves a trail on the surface for a second. You will probably need an electric whisk for this step!
- Fold the sifted flour and vanilla extract into the egg and sweetener mix.
- Spray 12 muffin moulds with some low calorie cooking spray and divide the sponge mix equally between them.
- Bake at 180°C for 10 minutes, until the sponges are a light golden colour.
- When they are cool, carefully remove the sponges from the muffin tin - a tablespoon can help with this step! Place the set jelly on top of the sponges.
- Carefully melt the chocolate in the microwave - it doesn't take long so keep checking on it! Once melted, transfer the chocolate into a disposable piping bag and snip a very small hole in the end.
- Drizzle the chocolate evenly over the Raffa Cakes and allow to set.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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11 comments
See what others have to say
KarenSunday 3rd December 2017
Hi Ladies, I’d like to try a chocolate version of your raffa cakes. What proportion of cocoa to flour would you suggest please? Thanks
Lynda RamsaySunday 22nd October 2017
Could you use coconut flour, bought for a different recipe earlier ?
ClaireSaturday 29th April 2017
Can anyone tell me how much normal sweetener we would use please would it still be the same, thank you.
KateWednesday 3rd May 2017
Hi Claire
Some sweeteners vary, so it may be best to check the conversion rate of your specific sweetener to sugar. You will probably find conversion info either on the website of whichever sweetener you are using or on the packaging. Sukrin is a 1:1 ratio so it’s easy to convert, but other sweeteners may vary.
Dee CrowleyThursday 30th March 2017
I can’t seem to get in to find the recepie
DeniseWednesday 1st February 2017
Going to try these, i might even take them to taster night.
DonnaSunday 16th October 2016
When it says to pour the jelly into 12 silicone moulds- is this just like muffin cases??
TeresaSaturday 8th October 2016
Can you make these with other sweetener a
JennaThursday 22nd December 2016
Did you try this with other sweetness.?
KatherineFriday 26th August 2016
Tried the orange jaffa cake recipe yesterday, and they are FABULOUS. Would recommend anyone makes these, off to make the raspberry ones now 🙂
CateSaturday 25th May 2019
No they don’t I’m afraid!
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