Name: Jaffa drizzle loaf
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Cuts into 8-10 slices
Cuisine: British
Ingredients: 140g butter softened; 200g self-raising flour; 1 ½ tsp baking powder; 200g golden caster sugar; 3large eggs; 6 tbsp milk; finely grated zest 1 large orange; 3 tbsp orange juice; 50g golden caster sugar; 50g dark chocolate

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Jaffa drizzle loaf

Jaffa drizzle loaf

Mary Cadogan

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Cuts into 8-10 slices

More effort

Prep: 20 mins

Cook: 55 mins

A star rating of 4.8 out of 5.193 ratingsRate

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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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

140g butter

softened
200g self-raising flour
1 ½ tsp baking powder
200g golden caster sugar
3large 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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Nutrition: per slice

kcal410
fat19g
saturates11g
carbs57g
sugars37g
fibre1g
protein6g
salt0.88g

low

Method

step 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.
step 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.
step 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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A star rating of 4.8 out of 5.193 ratings

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