Jaffa drizzle loaf

Jaffa drizzle loaf

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(103 ratings)

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Cooking time

Prep: 20 mins Cook: 55 mins

Skill level

Moderately easy

Servings

Cuts into 8-10 slices

If you like Jaffa Cakes, you’ll love the moist, fruity cake. It will keep for a week, but it’s unlikely to last that long

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
410
protein
6g
carbs
57g
fat
19g
saturates
11g
fibre
1g
sugar
37g
salt
0.88g

Ingredients

  • 140g butter, softened
  • 200g self-raising flour
  • 11⁄2 tsp baking powder
  • 200g golden caster sugar
  • 3 large eggs
  • 6 tbsp milk
  • finely grated zest 1 large orange

To finish

  • 3 tbsp orange juice
  • 50g golden caster sugar
  • 50g dark chocolate

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
  2. Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
  3. Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.

Recipe from Good Food magazine, January 2006

Comments, questions and tips

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Comments

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aeggault's picture
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Excellent cake, very easy, lovely and moist. Disappeared all too quickly!

lekkerkos's picture
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First made this cake earlier this year and I've made it many times since, sometimes with chocolate topping, sometimes without, depending on occasion. I can now say it always works (even if made with small helpers!), it's absolutely delicious every time :-)

lavender74's picture
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I have made this twice now, once as above and today I tried it with lemon and did it in a 20cm square tin :o) great recipe!!

taalia81's picture
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This tastes amazing and so easy to make too!

alicoton's picture

So easy and so good - I doubled the recipe and cooked 2! Didn't need the full time in my fan forced oven though.

alicoton's picture

So easy and so good - I doubled the recipe and cooked 2! Didn't need the full time in my fan forced oven though.

hevagall's picture

Absolutely gorgeous! I made it with gluten free flour and it was just as tasty and moist as with usual flour. Thoroughly recommend.

mmounsey's picture
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Very nice, all my guests loved it the first time I made it, so much so I didn't get any. I made it a second time and ate the whole thing myself, so I can only give it four stars because I felt VERY sick after, not the cakes fault just my greediness!

smorgan's picture
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Wow, saw this cake in the original Good Food mag and can't believe I waited so long to make it! Made it last night and couldn't believe how easy it was - kept thinking I'd done something wrong.
I've just tasted it and cannot believe how light and lovely it is. I also added chopped up chocolate to the cake and listened to others so added the rind of 2 oranges to the cake and made quite alot of syrup which I drizzled over (after I'd pierced the cake).

One of the nicest cakes I've made, will definately doing this on a regular basis as it's so quick and easy

tigermoth's picture
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I made this to take to a fest, and it was gone inside of ten minutes. Delicious, easy to make and extremely popular!

patchworksue's picture
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made this today....was lovely..quick and easy....definitely do it again!

mrsrsmith's picture

Do you just freeze this cake at the end (with the chocolate on top)? Thanks

katy_mo's picture
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i doubled the orange zest and skewered the cake. it tasted just like jaffa cake!

bellscook's picture
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Absolutely love this cake! It's the children's favorite and just so easy to make! I made it for a weekend treat as it stays well and I take it with me as a gift when visiting people. The cake is lovely and moist but i do keep it in the loaf tin for several hours as before I have taken it out too soon and it fell apart.

twedds84's picture
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Easy, tasty and winning recipe. Making my second one already. I have learnt it does require the 50 mins to bake.
Enjoy

deborahwilliams's picture
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A great recipe for a very light cake - even better than Tana Ramsay's lemon drizzle cake - next time i'll try it with lemons.

lurvlyloz's picture
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Was incredibly simple. Was dubious about how simple it was due to not being an experience baker but turned out really well. i think i maybe put a little bit too much juice over the top but that just made it more refreshing. Will Definitely make again

montserrat's picture
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Really east and fast.. the chocolate frosting on top is a must to finish & complement the cake. Thank you Mary for the recipe.

lekkerkos's picture
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Delicious, very easy, everyone loved it. Have already made it several times in the space of a few days! :-) I made it both with and without chocolate - with the chocolate topping the cake is very good and different, good for coffee or as desert with ice cream - without chocolate is great, light and lower fat and very very tasty. I can see this will become a firm favourite! (But then Mary Cadoggan's recipes are always a winner!)

andiet's picture
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Made this last night, after a bit of a cake craving. What can I say, apart from yummy and I'll be making this again. The only thing that went wrong, was that I took it out of the oven before it was cooked - it was getting quite dark - which meant that it sunk, but that didn't impair the flavour. And when I told my husband that it was supposed to last a few days, he laughed and had some more.

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