Jaffa drizzle loaf

Jaffa drizzle loaf

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(123 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

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


  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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blackbird17's picture
31st May, 2012
Fabulous simple to make cake. Everyone loved it.
8th Apr, 2012
Delicious and easy cake. I used Cadbury chocolate to drizzle over the cake as we don't like one and used only 100g of sugar. Try it you'll like it.
4th Apr, 2012
Really nice cake, and just like jaffa cakes! Would use more choc on the top next time
24th Mar, 2012
This is delicious and so easy. I added in mixed peal giving it that bit extra yummyness. I doubled the mixture, making 2 big cakes and both were gobbled up in no time. :)
kathryndonna's picture
18th Mar, 2012
This really is a lovely cake but as others have commented, it does need the zest of 2 oranges otherwise the orangy flavour gets a bit lost. It also needed an extra 20 minutes in my oven. I found 50g of chocolate is enough to cover the cake rather than just drizzle and that when set it makes it quite hard to cut as the chocolate just shatters. Minor points though as I'll definitely be making it again.
16th Mar, 2012
Super fantastic cake! Very easy to make, tastes g8 & freezes perfectly! Usually make 3 or 4 a t on e time, half each loaf & freeze. Absolutely perfect!! Xx
14th Feb, 2012
Wonderful and so moist! I've just baked 2 more. Definitely the easiest cake to bake ever.
9th Feb, 2012
I made this twice in one week it was such a hit! Easy to make and tasty. Great for Kids and Adults a like.
8th Feb, 2012
I had really high expectations of this cake from the look of it and all of the comments but i was bit dissapointed. I like citrus cakes to have a lot of 'zing'and felt this cake lacked it. I might try again with zest of 2 oranges in the cake mix. or maybe with a lemon glaze to give that kick.
24th Jan, 2012
Lovely, but only worth 5 stars with my additions... 1. Mix some Cointreau into the orange drizzle 2. Make some chocolate butter icing with more cocoa powder than usual so it's really dark. And some more Cointreau in there too. Cut the cooled cake right across horizontally and vertically and stick it back together again with the icing (like a Battenburg). 3. Cover the cake (rather than drizzle) with chocolate and pipe a message or other decoration with white icing (made with Cointreau!) 4. Serve to tipsy people at a Chinese New Year party.


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