Jaffa drizzle loaf

Jaffa drizzle loaf

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(105 ratings)

By

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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

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Comments, questions and tips

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Comments

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thisxgirl's picture
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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
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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
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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
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FAB! So EASY and tastes divine!!!!

mkelledy's picture

Lovely Cake, I will make it again and again

nicolerobinson's picture
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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
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Fantastic cake and really quick to throw together.

sherlocksmate's picture

Hi and thanks for the recipe.

As a novice I really enjoy looking at these fabulous recipes and trying them out, however, become totally frustrated when information is omitted.

Yes everything is easy when you know how!

Please would someone advise on the quantity of baking powder is used???
1 teaspoon?, 1cup?, 1 bucket? yes it must a silly question to some.

mother_ship's picture
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I made this to take away for the weekend when we went to a friend's house, it travelled well and everyone loved it!
I did put extra chocolate on top which was lovely but made it hard to slice neatly, oh well, just have to have extra chunky slices!

skinnylynn's picture

This recipe is years and years old. My mum used to make this beautiful cake many many years ago. It comes from an old Family Circle magazine! Remember that one!

pickledonionuk's picture
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Hi I just tried this with 2 zests of lemon. wow it tastes even better!!!

pickledonionuk's picture
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cor what a winner!!!

Although the baking powder quantity was not stated, i used a teaspoon which worked ok. I also added a teaspoon of marmalade to the orange topping.

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