With layers of soft sponge, zesty orange and grapefruit jelly and a dairy-free chocolate topping, this quick and easy baking recipe makes the perfect low-fat snack or sweet treat.
Heat 250ml (8fl oz) of the breakfast juice in a pan with the agave syrup. Squeeze out the excess water from the gelatine and whisk into the warm juice. Stir in the remaining juice and pour into a 20 x 31cm (8 x 12in) silicone baking tray. Allow to set, in the fridge, until firm. Once set run a knife around the edge and dip the base briefly in hot water. Turn out onto a clean sheet of nonstick baking paper and put on a tray in the fridge.
Preheat the oven to gas 7, 220°C, fan 200°C. Clean the silicone baking tray or use a metal one (of the same dimensions) base-lined with nonstick baking paper. Make the sponge: whisk together the eggs and sugar until light and creamy. Gently fold in the flour and pour the mixture into the prepared baking tray, smoothing out evenly. Bake for 10-12 minutes, until risen and golden. Leave to cool completely.
Meanwhile, make the glaze. Pour 2 tbsp water into a bowl, add the gelatine and leave to soak. Put the agave, cocoa and cream into a pan and add 2 tbsp cold water. Stir to combine. Bring to the boil, stirring. Reduce the heat and simmer until the mixture thickens slightly. Remove from the heat, whisk in the gelatine, then pour into a bowl and leave to cool.
To assemble the cake, turn out the cooled sponge and remove the nonstick baking paper. Lay the sponge on top of the jelly, then put the baking tray over the top and, using the baking paper under the jelly, invert the whole lot back into the tray. Once the glaze has cooled, pour over the top of the jelly, smoothing to the edges. Leave to firm up in the fridge, until set. Cut into 24 equal squares and serve. This will keep well in the fridge for 4-5 days.
TIP: If you haven't got a silicone baking tray to make the jelly layer, double line a metal baking tin instead. You may get a bit of leakage but you should end up with a decent layer of jelly.
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