Jaffa drizzle loaf

Jaffa drizzle loaf

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(130 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 eggs
    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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

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, questions and tips

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Mary Q
27th Sep, 2018
5.05
5 ⭐️. Very easy , tasty cake. Brought it in to work and it was all gone by 10.30am! I doubled the chocolate drizzle to 100gm as 50 would be too little. Kept to zest of one very large orange and it was perfect Will make my lemon drizzle cake using this recipe now going forward.
lauradeane
10th Aug, 2018
5.05
Delicious! Made this yesterday and reduced the sugar to 170g and increased to two oranges as previous reviewers have mentioned. Don't worry about two oranges being too orange-y - I found it just perfect and am by no means an orange lover. It really does taste like a Jaffa cake and I got lots of compliments! Next time I make it I might try mixing the juice with icing sugar for the glaze to give a bit of crunch.
clelly
4th Jul, 2018
Just making this for my sons 16th birthday cake. It’s his favourite cake of all time!
bininbe
24th Feb, 2018
5.05
Have been making for years, love it! Do use two oranges for the zest or it won't have zing.
goodfoodgoodfood
2nd Nov, 2017
Do you use large eggs or medium, thanks
Sally Bakes
6th Sep, 2017
5.05
Easy, light and yummy! Also used 2 oranges.
Twinklebum99
15th Feb, 2017
5.05
This cake is absolutely delicious. Really easy and tasty
alisondavey
30th Jan, 2017
5.05
This recipe was exactly what I was looking for! It's just cooling now and looks absolutely gorgeous. I did as others had suggested and reduced the sugar down to 180 g but will probably reduce further next time. I used icing sugar for the syrup on top as that's how I make my lemon drizzle cakes and I like the crunchy 'shell' you get with that. Also I used Green & Blacks orange chocolate but grated it very finely and sprinkled it on top of the cake once the syrup had soaked in. Taking it into work tomorrow, doubt it'll last long!
Davison.heather...
17th Sep, 2016
I add a little orange liquor to the drizzle for an adult version
Hrgoodey
19th Jul, 2016
5.05
Lovely cake! On the recommendations of others I use the zest of two oranges & love the intense orangey flavour. The cake is light & moist & a big hit whenever I make it.

Pages

goodfoodgoodfood
2nd Nov, 2017
Are the eggs large or medium? thanks
Pauline Wan
11th Oct, 2017
I am not familiar with 1.2l loaf pan. Is that equivalent to a 2lb loaf tin or 9x5" loaf pan? Would aporeciate if you could advice me of the loaf pan measurements. Thank you!
Davison.heather...
24th May, 2017
Does anyone know if this freezes? Many thanks
goodfoodteam's picture
goodfoodteam
29th May, 2017
Thanks for your question. Yes you can! Our freezable recipes are marked with a blue star above the nutrition figures at the top of the recipe. Hope this helps in future.
Viki223
26th Feb, 2016
Hi can I use brown sugar instead of caster sugar?
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
The recipe will taste slightly different to the original as the flavour of the sugar will mask a little of the orange flavour, but in turn it will add richness too.
hannahsxx
29th Apr, 2014
4.05
I've found stabbing the cake (not a violent as it sounds) before adding the orange juice and sugar gives the cake a stronger orange flavour and overall a moister more tangy cake.