Jaffa Drizzle Loaf

orange jaffa cake

It’s citrus season and I just bought a crate full of oranges. Costco style. Would you expect anything less of me?

As with any Costco product, I’m left with the same dilemma that keeps me up at night – how can I consume all of it before it spoils? More specifically, since simply eating the orange is too simple, what can I bake that uses a lot of oranges?  Orange rind or juice, I’m not picky.

And keeping with my promise, I dutifully begin the 22 second scrolling activity through my bookmarks in search of orange something. 10 seconds later, the Jaffa Drizzle Loaf appears. One of my favorite cookies made into buttery loaf… oh la la.

While loaves usually rely on sour cream, butter milk, excessive oil or butter to keep the loaf moist, the addition of the orange glaze keep the loaf moist and extra flavorful. Did I mention that it is a one-dish wonder?


  • 140g butter
  • softened 200g self-raising flour (if you do not have self-raising flour, try this homemade version here)
  • 1.5 tsp baking powder
  • 200g golden caster sugar
  • 3 large eggs
  • 6 tbsp milk
  • finely grated zest of 2 large oranges


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


Heat oven to 180C/fan 160C/gas 4/350F. 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, poke several holes using a toothpick all over the surface of the loaf, 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 low for 1-2 mins. Drizzle over the cake and leave to set.

Adapted from BBC good food


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