Jaffa drizzle loaf

Jaffa drizzle loaf

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(120 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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andiet
27th Mar, 2011
5.05
Made this last night, after a bit of a cake craving. What can I say, apart from yummy and I'll be making this again. The only thing that went wrong, was that I took it out of the oven before it was cooked - it was getting quite dark - which meant that it sunk, but that didn't impair the flavour. And when I told my husband that it was supposed to last a few days, he laughed and had some more.
Frantic Flapjack
16th Mar, 2011
4.05
Really easy to make and turned out really well. I would like the cake to taste more "orangey" though to balance the dark chocolate so would use 2 oranges next time.
sybbie
20th Feb, 2011
5.05
lovely cake! and so easy! may add a bit more orange next time.
fancypants76
4th Feb, 2011
5.05
Not much to add really, this is the most moreish delicious cake I've ever made with the bonus of it also being the easiest! My mixture was v wet and I thought it would be a problem but all turned out fine. I also skewered the cake before adding the syrup which obv helped with the moistness! YUM.
carolyn12
6th Jan, 2011
5.05
Easy recipe and very nice cake.
vickyhoughton
1st Nov, 2010
A great and very simple recipe to follow. I doubled the mixture easily to make two. The kids enyoed helping and as it almost a basic sponge recipe, they could follow the plan too. I like the strong orange flavour so did double the orange in the recipe too
Lilyloobs's picture
Lilyloobs
20th Oct, 2010
This cake is fabulous!!! I'm not a huge fan of cakes, but with the amazing result I got out from this recipe I went back for 2nds!!! I used 2 oranges for this, melted and poured a whole bar of Green & Blacks dark chocolate bar over the cake and left to set. Superb and sooo easy to make :0) next time I make this I may even skewer the cake so when I pour over the glaze it goes more into the cake to give it a bit more of an orange kick! Enjoy
suzannedorgan
16th Oct, 2010
Slightly sunken cake but devine nonetheless. Will definetly be making this again :-)
suzannedorgan
15th Oct, 2010
Yeah, my cake sank in the middle too and also took an hour to bake. I used a 2Lb loaf tin...maybe that was it.
suzannedorgan
15th Oct, 2010
@ Finder, if you like that soaked, moist type of citrus cake - check out Nigella Lawson's Lemon Syrup Loaf. You will love it. I make it all the time and the taste gets better as the days go on:-)

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