JAFFA DRIZZLE LOAF

Jaffa drizzle loaf image

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

Provided by Mary Cadogan

Time 1h15m

Yield Cuts into 8-10 slices

Number Of Ingredients 10

Ingredients

140g butter , softened
200g self-raising flour
1 ½ tsp baking powder
200g golden caster sugar
3large eggs
6 tbsp milk
finely grated zest 1 large orange
3 tbsp orange juice
50g golden caster sugar
50g dark chocolate

Steps:

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.
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.
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.

Nutrition Facts : Calories 410 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.88 milligram of sodium