Jaffa drizzle loaf

Jaffa drizzle loaf

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(121 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

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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tigermoth
26th Aug, 2011
5.05
I made this to take to a fest, and it was gone inside of ten minutes. Delicious, easy to make and extremely popular!
patchworksue
21st Aug, 2011
5.05
made this today....was lovely..quick and easy....definitely do it again!
mrsrsmith
11th Aug, 2011
Do you just freeze this cake at the end (with the chocolate on top)? Thanks
katy_mo
15th Jun, 2011
5.05
i doubled the orange zest and skewered the cake. it tasted just like jaffa cake!
bellscook
10th Jun, 2011
5.05
Absolutely love this cake! It's the children's favorite and just so easy to make! I made it for a weekend treat as it stays well and I take it with me as a gift when visiting people. The cake is lovely and moist but i do keep it in the loaf tin for several hours as before I have taken it out too soon and it fell apart.
twedds84
22nd May, 2011
5.05
Easy, tasty and winning recipe. Making my second one already. I have learnt it does require the 50 mins to bake. Enjoy
deborahwilliams
14th May, 2011
5.05
A great recipe for a very light cake - even better than Tana Ramsay's lemon drizzle cake - next time i'll try it with lemons.
Twinklebum99
11th May, 2011
5.05
Was incredibly simple. Was dubious about how simple it was due to not being an experience baker but turned out really well. i think i maybe put a little bit too much juice over the top but that just made it more refreshing. Will Definitely make again
montserrat
28th Apr, 2011
5.05
Really east and fast.. the chocolate frosting on top is a must to finish & complement the cake. Thank you Mary for the recipe.
lekkerkos
28th Mar, 2011
5.05
Delicious, very easy, everyone loved it. Have already made it several times in the space of a few days! :-) I made it both with and without chocolate - with the chocolate topping the cake is very good and different, good for coffee or as desert with ice cream - without chocolate is great, light and lower fat and very very tasty. I can see this will become a firm favourite! (But then Mary Cadoggan's recipes are always a winner!)

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