Raffa Cakes

  • 10MINS
  • 10MINS
  • 33KCAL

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!

Easy Peasy Raffa Cakes pinchofnom.com
4

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.

How Weight Watchers friendly is this Raffa Cakes recipe?

  • You need to count 1 Point per portion of this Raffa Cakes recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Raffa Cakes recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Raffa Cakes recipe if you’re on WW Purple.

Do you need any special ingredients to make these Raffa Cakes?

This post contains affiliate links. Find out what this means.

This recipe does not require any special ingredients.

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?

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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.

Our NEW cookbook Everyday Light is OUT NOW!

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
WW Points
  • 1 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 2 eggs
  • 4 tbsp granulated sweetener
  • 50 g self raising flour
  • 1 tsp vanilla extract
  • 1/2 sachet of sugar free raspberry jelly crystals
  • 10 g white chocolate
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Make up the raspberry jelly using 1/4 pint of boiling water.
  2. Pour the jelly equally into 12 round silicone moulds, then pop it into the fridge to set.
  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!
  4. Fold the sifted flour and vanilla extract into the egg and sweetener mix.
  5. Spray 12 muffin moulds with some low calorie cooking spray and divide the sponge mix equally between them.
  6. Bake at 180°C for 10 minutes, until the sponges are a light golden colour.
  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.
  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.
  9. Drizzle the chocolate evenly over the Raffa Cakes and allow to set.

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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

Reply

Lynda RamsaySunday 22nd October 2017

Could you use coconut flour, bought for a different recipe earlier ?

Reply

ClaireSaturday 29th April 2017

Can anyone tell me how much normal sweetener we would use please would it still be the same, thank you.

Reply

    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.

    Reply

Dee CrowleyThursday 30th March 2017

I can’t seem to get in to find the recepie

Reply

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