Name: Layered Jelly Cake
Cook time: 10 min
Yield: Makes 8 - 10
Ingredients: 85g packet Gregg's Orange Flavoured Jelly Crystals; 400g can Wattie's Peaches Sliced in Clear Fruit Juice; 500ml Coconut milk; 1¼ Tbsp Gelatine powder; 1 Tbsp Vanilla extract

Made with only five ingredients, this layered jelly cake is marvellous for any special occasion. Peaches are suspended in an orange jelly on top of a creamy coconut and vanilla layer.

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Makes 8 - 10

Prep Time 15 minutes + setting

Cook Time 10 minutes

Easy

Ingredients

85g packet Gregg's Orange Flavoured Jelly Crystals

400g can Wattie's Peaches Sliced in Clear Fruit Juice

500ml Coconut milk

1¼ Tbsp Gelatine powder

1 Tbsp Vanilla extract

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Wattie's Peaches Sliced in Clear Fruit Juice

Method

Step 1

In a large bowl, dissolve orange jelly crystals in 1 cup of boiling water. Add 1 cup of room temperature water and stir well to combine.

Step 2

Place half the sliced peaches in a jelly mould or greased bundt pan and pour over enough orange jelly mixture to just cover the peaches. Place in the fridge until set.

Step 3

Once set, place the remaining peaches on top of the set jelly and pour over the remaining jelly mixture. Return to the fridge to set.

Step 4

Heat the coconut milk over medium heat until just simmering. Sprinkle the gelatine over the top and whisk until well combined. Remove from the heat and stir in the vanilla. Allow to cool to room temperature.

Step 5

Pour the coconut milk mixture over the set peach orange jelly, then place back in the fridge until fully set.

Step 6

Remover the jelly from the mould and place on a serving plate.