Jaffa drizzle loaf

Jaffa drizzle loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
looney
23rd Jun, 2013
This cake is so simple yet so tasty, moist and has an awesome texture. Love it! May try with the extra zest as others have suggested.
morgsh
28th Apr, 2013
A big hit with everyone
morgsh
28th Apr, 2013
A big hit with everyone
morgsh
28th Apr, 2013
A big hit with everyone
morgsh
28th Apr, 2013
A big hit with everyone
morgsh
28th Apr, 2013
A big hit with everyone
morgsh
28th Apr, 2013
A big hit with everyone
corinnecrane
26th Apr, 2013
5.05
Beautifully moist cake and so easy to make! I'll probably add the zest of two oranges next time to make it more orangey :-)
tormcr
21st Apr, 2013
4.05
Really good recipe, my tin was on the larger side, next time I will put in the zest of three oranges just for the extra zing. I am tempted to try the Orange Marmalade in the middle or perhaps even towards the top, finishing it with a chocolate ganache. This is a lovely recipe and liked by all!
undercoverangel
30th Mar, 2013
This was a hit with the whole family. I made one with dark chocolate and the other with Terry's chocolate orange, the Terry's complimented it greatly.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.