Jaffa Drizzle Loaf

This was the cover of a small collection of recipes called 30+ brilliant bakes that came with the Good Food Magazine this month and just by looking at it I knew why… and also knew I had to make it ASAP. Although not a big fan of oranges… I know, I know… that’s weird considering I was born in a region surrounded by oranges, I love cakes flavoured with oranges. In fact, citrus cakes are on the top of my list.

The flavours in this cake and so the title is because of a well known snack here in the UK called jaffa cakes, which is a more a biscuit to me than a cake (it’s also taxed as biscuit, I heard). Jaffa cakes, named after Jaffa oranges, are a round soft biscuit (like a sponge) with a layer of orange jam and covered with chocolate. They’re very nice, but nothing compared to this cake… believe me!

Jaffa Drizzle Loaf


  • 140g butter, softened
  • 200g self-raising flour
  • 1 1/2 tsp baking powder
  • 200g golden caster sugar
  • 3 large eggs
  • 6 tbsp milk
  • finely grated zest 1 large orange

To finish

  • 3 tbsp orange juice
  • 50g golden caster sugar
  • 50g dark chocolate


  1. Heat oven to 180˚C/160˚C fan. Butter and line the base of a 1.2 litre loaf tin. Put all of the cake ingredients into a bowl and beat with a hand whisk or with a eletric mixer until light and fluffy. Spoon the mixture into the tin and level the top.
  2. Bake for 40-50 minutes, until golden brown and firm to the touch. Meanwhile, gently heat the orange juice and sugar in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave it to cool in the tin, then remove and cool completely on a wire rack.
  3. Break up the chocolate and melt it over a pan of simmering water or in the microwave on medium in 30-sec bursts. Drizzle over the cake and leave to set.

Yield: 8-10 slices

Nutricional Information: Per slice 410kcal, protein 6g, carbs 57g, fat 19g, sat fat 11g, fibre 1g.