• Lara Flanagan

Jaffa Cream Slice

Updated: Feb 29

Another Sunday means that school holidays are almost over.  Archie and Rissie are having two friends over for a sleepover tonight to celebrate their last night of freedom and at present, they are all making microwave mug cakes!!!  I hate the idea of the kids going back to school.  I always thought I would be the opposite, but I am not a fan of school at all. 


The one thing I wanted for my kids was that they fell in love with reading.  Once I was happy that I had two little bibliophiles on my hands then I was happy.  Next was teaching them to be kind and quite simply how to survive a somewhat difficult world whilst retaining your humanity and your ability to believe that anything is possible.  Anything else they learn at school is a bonus, but I have lost the belief that what you achieve in school is a marker for the rest of your life.  It means little.  Who knows when my kids will hit their stride, but if they have a book in their hands, a sense of kindness and the ability to see the world with their own eyes whilst retaining a sense of adventure and curiosity then I will be happy.


While the kids destroy the kitchen with whatever it is they are making, I am happy to celebrate my latest creation.  I am also happy that I don’t think I have to make dinner! I have been so busy with my Plantlab Culinary schoolwork that I have not had a chance to experiment with sweet things.  But as my oven has died, I am unable to continue with my schoolwork, so I was able to finally work on this little concoction that I have had in my head for a while!  This was a lot more time consuming than most things I create, but it was still relatively simple.   It is really important to make the levels one at a time and not be tempted to rush it.  The result was so worth the effort.  It was also super pretty and made Archie and Rissie’s eyes light up!


I source most of my ingredients from my little local health store, Tenterfield Health.  Bec, one of the owners is a wealth of knowledge and always happy to source any hard to find ingredients for me.  I get all my nuts, dates and bulk ingredients there in addition to many other ingredients like the most delectable maple syrup.  All my ingredients for this slice came from Tenterfield Health apart from oranges for the fresh orange juice. So, make sure you pop in and check it out if in Tenterfield.

Jaffa Cream Slice

I used a 9-inch square cake tin and put the bottom of a spring bottomed pan in the tin with ribbon under the bottom and had the ribbon hanging over the tin edge, so I could easily lift the slice out when it was set.

Orange Dust & Crystallised Orange Triangles.

2 x Oranges

For the orange dust and the crystallized orange triangles, I thinly sliced one orange and lay the orange slices on one of the trays of the dehydrator.  I also peeled a second orange making sure to avoid as much of the white pith as possible and lay the peel on a second tray of the dehydrator.  Keep the peeled orange for juice the next day. I dehydrated these overnight.  To make the orange dust I blitzed the peel in a blender to create dust.  You only need a fraction for garnish so keep in an air-tight container.  I then cut the orange slices into triangles.

Base:

375-gram pitted dates

200-gram raw cashew nuts

1 Tablespoon Cacao Powder

1 Tablespoon Almond Meal

Zest of one orange

Process ingredients in processor until forms an almost sticky dough.  Press firmly into the bottom of the tin ensuring evenly spread and place in the fridge.

In preparation for making the cashew cream layers soak 4 x 1 cup of cashews for at least four hours.  Overnight is great!  As each layer needs to be made separately best to soak 4 x 1 cup of raw cashew nuts in separate bowls.  There are 4 different layers to this slice.  Two orange layers and two chocolate layers.  They need to be made separately allowing for each layer to set before adding the next one.

Orange Cashew Cream

1 cup cashews – soaked for at least four hours

3 Tablespoons Maple Syrup

½ cup orange juice

½ cup water.

¾ teaspoon agar agar powder.

Blend cashews, maple syrup and orange juice until smooth.

Combine water and agar agar in a small saucepan, whisk and bring to boil.  Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken.  (Make sure you cook this for two minutes – the cooking process is part of the thickening process.)

Add this mixture to the orange cream mixture and blend again until fully combined.

Add mixture to the tart base and leave in the fridge until set.

Chocolate & Orange Cream.

1 cup cashews – soaked for at least four hours

3 Tablespoons Maple Syrup

½ cup orange juice

2 Tablespoon Cacao Powder.

½ cup water.

¾ teaspoon agar agar powder.

Blend cashews, maple syrup, orange juice and cacao powder until smooth.

Combine water and agar agar in a small saucepan, whisk and bring to boil.  Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken.  (Make sure you cook this for two minutes – the cooking process is part of the thickening process.)

Add this mixture to the chocolate mixture and blend again until fully combined.

Add mixture to the orange layer and leave in the fridge until set.

Orange Cashew Cream

1 cup cashews – soaked for at least four hours

3 Tablespoons Maple Syrup

½ cup orange juice

½ cup water.

¾ teaspoon agar agar powder.

Blend cashews, maple syrup and orange juice until smooth.

Combine water and agar agar in a small saucepan, whisk and bring to boil.  Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken.  (Make sure you cook this for two minutes – the cooking process is part of the thickening process.)

Add this mixture to the orange cream mixture and blend again until fully combined.

Add mixture to the chocolate layer and leave in the fridge until set.

Chocolate & Orange Cream.

1 cup cashews – soaked for at least four hours

3 Tablespoons Maple Syrup

½ cup orange juice

2 Tablespoon Cacao Powder.

½ cup water.

¾ teaspoon agar agar powder.

Blend cashews, maple syrup, orange juice and cacao powder until smooth.

Combine water and agar agar in a small saucepan, whisk and bring to boil.  Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken.  (Make sure you cook this for two minutes – the cooking process is part of the thickening process.)

Add this mixture to the chocolate mixture and blend again until fully combined.

Add mixture to the orange layer and leave in the fridge until set.

I garnished with cacao powder and the orange powder which I made from the dehydrated orange zest and small orange triangles cut from dehydrated orange slices.

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