Jaffa drizzle loaf

Jaffa drizzle loaf

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(160 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 a dairy product made from separating whole milk or cream into fat and…

  • 200g self-raising flour
  • 1½ 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…

  • 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-o-let

    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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20th Jun, 2020
Love this cake added some of the juice to the cake and sometimes just use juice and icing sugar for the topping straight after baking without the chocolate, I know sacrilege, but still a great cake.
Krissie Gonzalez's picture
Krissie Gonzalez
6th May, 2020
Great recipe, only I used the zest of 2 oranges for the cake. I also used the juice of those 2 oranges for the drizzle. 3 tbsp is not enough!
2nd Feb, 2020
A great recipe loved by all the family. The only adaptation I make is I add a little orange liqueur to enhance the orange flavour. Perfect one to make up quick in the food processor, with or without help from little hands.
Mrs G's picture
Mrs G
27th May, 2019
This was such a hit at our church coffee morning! I increased the zest to two oranges and also added more juice to the syrup. I had no problem drizzling the dark chocolate over -used 75g I think. I also poked holes with a skewer to let the syrup seep in (like I do with Nigella's lemon syrup loaf) I'm baking it again tonight and have added 1/2 tsp of Valencia orange extract to the cake mix but forgot to add the zest which is just as well... Thank you so much!
Mary Q
27th Sep, 2018
5 ⭐️. Very easy , tasty cake. Brought it in to work and it was all gone by 10.30am! I doubled the chocolate drizzle to 100gm as 50 would be too little. Kept to zest of one very large orange and it was perfect Will make my lemon drizzle cake using this recipe now going forward.
10th Aug, 2018
Delicious! Made this yesterday and reduced the sugar to 170g and increased to two oranges as previous reviewers have mentioned. Don't worry about two oranges being too orange-y - I found it just perfect and am by no means an orange lover. It really does taste like a Jaffa cake and I got lots of compliments! Next time I make it I might try mixing the juice with icing sugar for the glaze to give a bit of crunch.
4th Jul, 2018
Just making this for my sons 16th birthday cake. It’s his favourite cake of all time!
24th Feb, 2018
Have been making for years, love it! Do use two oranges for the zest or it won't have zing.
2nd Nov, 2017
Do you use large eggs or medium, thanks
Sally Bakes
6th Sep, 2017
Easy, light and yummy! Also used 2 oranges.


Caroline Harper
11th Sep, 2019
This is an absolute favourite in our house! Does anyone have any tips on how to convert the cooking times for mini loaf cakes?
18th Dec, 2018
Is it 1.5 tsp of baking powder? Seems a lot.
goodfoodteam's picture
18th Dec, 2018
Thanks for your question. Yes, that's the right amount.
18th Dec, 2018
I made this and it was popular (didn't get a slice to try!) My question is how much baking powder is needed? The recipe says 1.5 teaspoons. Is that right?
2nd Nov, 2017
Are the eggs large or medium? thanks
Pauline Wan
11th Oct, 2017
I am not familiar with 1.2l loaf pan. Is that equivalent to a 2lb loaf tin or 9x5" loaf pan? Would aporeciate if you could advice me of the loaf pan measurements. Thank you!
24th May, 2017
Does anyone know if this freezes? Many thanks
goodfoodteam's picture
29th May, 2017
Thanks for your question. Yes you can! Our freezable recipes are marked with a blue star above the nutrition figures at the top of the recipe. Hope this helps in future.
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.
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