Jaffa drizzle loaf

Jaffa drizzle loaf

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(117 ratings)

Prep: 20 mins Cook: 55 mins

More effort

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

  • Freezable

Nutrition: per slice

  • kcal410
  • fat19g
  • saturates11g
  • carbs57g
  • sugars37g
  • fibre1g
  • protein6g
  • salt0.88g
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Ingredients

  • 140g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g self-raising flour
  • 11⁄2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g golden caster sugar
  • 3 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 6 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • finely grated zest 1 large orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

To finish

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

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.

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Comments (158)

kernowcook's picture

I found this a really easy and quick cake to make, omitted the chocolate topping as lack of time. It was really refreshing and moist. Will def be making again!

frolo743's picture
4

This is SO good! Am thinking I'll add some plain choc chips & a little more orange zest or even some marmalade next time.

montserrat's picture
5

Apologies.. forgot to rate it earlier. Am giving it 5 stars!

montserrat's picture
5

I was abit skeptical when it seemed so easy to make.. wow, it was good.. the cake texture was different ie. it's coarser and I was wondering about it.. why it tasted abit like sugee cake.. then realised it's because of the grated orange zest. Yum! The chocolate drizzle really made the cake more special. Will definitely make it again cos they loaves came out just like the picture above! Really impressive and they thought it's difficult to make. Thank you Mary for the receipe!

brandnew889's picture

Absolutely loved this cake! Easy to make and tasted delicious! Went down very well with work colleagues who have asked when I'll be making it again!

thisxgirl's picture
5

I've made this cake for birthdays, friends and where I work several times, and everybody asks for another slice and the recipe. Make two. I use the zest of two oranges for the cake mixture, and then the juice of both oranges for the finishing drizzle mix; people comment that it's got more of an orange flavour than most orange cakes they've had but it's not overly zingy. Sometimes I melt more chocolate to spread over the top of the cake instead of drizzle. I suppose these preferences lie in whether you want a more rich cake or a lighter tea cake.

mastad's picture

Hi thanks for the recipe, but what is the difference between golden caster sugar and regular old sugar?

nicholaking62's picture
3

This was really easy to do and tasted great. It needed a little bit longer in the oven I found and I spread a chocolate topping all over rather than drizzling

shazomatic's picture
5

This is delicious, I made this ages ago when the magzine was published and have just found this recipe on the site, but having a huge pile of good food mags often means I lose track of where my favourite recipes are (any chance of the torta de chocolat recipe please?). This is a perfect cake for a cup of tea, light tangy and moreish. Might make one again tonight!

felicity_taylor's picture

Try drizzling Green and Black's Maya Gold chocolate over the top

maggielind's picture

Thank you for a delicious cake! My husband loved it and I'm sure it will become a firm favourite. Can't wait to share it with friends and family. I shall definately try using lemons instead as although I have a good lemon cake recipe this one uses less fat.

jnduggan1's picture
5

FAB! So EASY and tastes divine!!!!

mkelledy's picture

Lovely Cake, I will make it again and again

nicolerobinson's picture
5

Its 1 1/2 tsp's.

lorrainemonro's picture

Can you please let me know how much baking powder to use! I tried just under a teaspoon but would like to know what your suggestion is.

des555's picture

Still waiting to hear how much baking powder I should use. I am just using 1 teaspoon at the moment.

lydia21's picture

Just baked this for the whole of my department at work!! was loved by all! Yum!

eileenmary's picture

For those of you who asked how much baking powder to use, it's 1 1/2 teaspoons (Jan 06 issue of the magazine). It looks like a great recipe so I'm going to make a couple for a cake stall at my local animal charity fair.

gilly2506's picture

how much baking powder

eleanormayo's picture
5

Fantastic cake and really quick to throw together.

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