1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Rainbow jelly loaf

  • 11:50 Prep
  • 8 Servings
  • Advanced

Ingredients

  • 85g packet green apple jelly crystals
  • 3 cups boiling water
  • 1 small granny smith apple, cored, thinly sliced
  • 85g packet raspberry jelly crystals
  • 85g packet passionfruit jelly crystals

Method

  • 1
    Place apple jelly crystals in a large heatproof jug. Add 1 cup boiling water. Stir to dissolve. Stir in 200ml cold water. Refrigerate for 1 hour 30 minutes or until thickened.
  • 2
    Grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Arrange apple, slightly overlapping, in 2 rows over base of prepared pan. Carefully pour apple jelly, over the back of a large metal spoon, over apple. Refrigerate for 2 hours or until firm.
  • 3
    Meanwhile, place raspberry jelly crystals in a heatproof bowl. Add 1 cup boiling water. Stir to dissolve. Stir in 200ml cold water. Refrigerate for 1 hour or until slightly thickened.
  • 4
    Pour raspberry jelly over apple jelly. Refrigerate for 2 hours or until firm.
  • 5
    Meanwhile, place passionfruit jelly crystals in a heatproof bowl. Add remaining boiling water. Stir to dissolve. Stir in 200ml cold water. Refrigerate for 1 hour or until slightly thickened.
  • 6
    Pour passionfruit jelly over raspberry jelly. Refrigerate overnight or until firm. Remove from fridge. Carefully run a knife around 1 side. Invert onto a plate. Rub base of pan with a hot tea towel for 30 seconds. Gently shake cake until it comes out of pan. Serve.

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here