Jaffa drizzle loaf

Jaffa drizzle loaf

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(118 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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  • 140g butter, softened



    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



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

  • 6 tbsp milk



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

  • finely grated zest 1 large orange



    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


  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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15th Feb, 2017
This cake is absolutely delicious. Really easy and tasty
30th Jan, 2017
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!
17th Sep, 2016
I add a little orange liquor to the drizzle for an adult version
19th Jul, 2016
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.
22nd Apr, 2016
Very nice, but I prefer a classic lemon drizzle. Even though I limited sugar to 170g, it felt slightly sickly after a while. Also, even though I grated zest of 2 oranges, it still had a very mild orange flavour.
17th Jan, 2016
Made this several times and it's always a hit with friends who share it.
11th Jul, 2015
Lovely cake. Absolutely delicious. Have added a tablespoon of marmalade to the orange juice and sugar. Definitely a winner with friends and family.
8th Jun, 2015
Great birthday cake.
21st Dec, 2014
After reading the comments I also used the zest of two oranges and used slightly more dark chocolate (green & blacks) for the topping. The cake tasted just like a Jaffa cake and was lovely and moist. I baked mine in a fan oven for around 50 mins. Such an easy recipe and one I will definitely be using again!
21st Dec, 2014
I used the zest of two oranges after reading the comments and used more than 50g of dark chocolate (green&blacks) . The cake turned out beautiful and tasted just like a Jaffa cake. I will definitely be baking this again, such a easy yet delicious recipe!


26th Feb, 2016
Hi can I use brown sugar instead of caster sugar?
goodfoodteam's picture
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.
29th Apr, 2014
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.