A spin on the favourite jaffa cake. Indulge in this soft orange loaf cake, with orange sugar syrup running through it and drizzled with dark chocolate.
Sometimes, you just need a little kick in the right direction to get you going again. Whether it’s a to-do list, a motivational quote... or if you’re like me, a slice of cake will usually do the trick.
I’ve been trying to get into a healthy sorta mind frame over the past month, but really that’s just led me to craving doughnuts and Jaffa cakes. Enter this monster of a Jaffa cake loaf.
I mean, there’s no fooling you, this probably isn’t the healthiest cake in all the land. But it’s damn good for when you need a treat. And it’s very important to treat yourself.
Bursting with orange citrus, it’s not tangy or sharp, but sweet. Especially with the orange and sugar syrup melting into the sponge. By poking the cake, you get these small little pockets of the sweet orange syrup that taste just like the orange jelly on top of a Jaffa cake. Yum.
Complete with a dark chocolate drizzled across the top, because y’know, dark chocolate is healthier... right?
Chocolate Orange Jaffa Cake Loaf
Adapted from: BBC Good Food
Makes: 1 9lb loaf
140g butter, room temperature
170g caster sugar
3 eggs, room temperature
6 tbsp milk
200g self raising flour
1 1/2 tsp baking powder
zest of 2 oranges, finely grated
3 tbsp orange juice
30g caster sugar
75g dark chocolate
- Pre-heat the oven to 180C/fan 160C/gas mark 4.
- Lightly butter and line the loaf tin. Cream the butter and sugar together in a large bowl until light and fluffy (roughly 2 minutes).
- One by one, add the eggs, mixing well after each addition. Add the milk. Then fold in the flour and baking powder until just combined. Use a spatula to scrape down the sides and make sure all flour is incorporated. Stir in the zest from two oranges.
- Spoon the mix into the prepared tin and level the top of batter. Bake for 40 mins or until golden brown and firm to touch.
- Next, place the sugar and orange juice in a small pan over a light heat. Stir well until the sugar has dissolved. Remove from the heat to cool.
- Once the cake is out of the oven, use a skewer to poke a dozen holes randomly in the loaf. Then spoon over the orange mixture. Allow the cake to cool in the tin, before removing to cool completely on a wire rack.
- Melt the chocolate in a glass bowl over a pan of simmering water or in the microwave in 20 second increments. Drizzle the chocolate over the cake however you like before leaving it to set. Then serve!