I’m getting into the Easter spirit this week with a cake version of our favourite tea time biscuit – the Jaffa cake.
This adaption of food writer and cook Mary Cadogan’s delicious drizzle loaf is made even more orangey by the addition of a tangy orange marmalade layer.
The cake is light and moist as you would expect from a drizzle loaf and the marmalade gives it a slight bittersweet tang which works so well with with the dark chocolate topping.
JAFFA CAKE DRIZZLE LOAF
140 g butter, softened
200 g self-raising flour
1½ teaspoons baking powder
200 g golden caster sugar
3 large egg
6 tablespoons milk
finely grated zest 1 large orange
3 – 4 tablespoons thin cut orange maralade
3 tablespoons orange juice
50 g golden caster sugar
60 g dark chocolate
Heat oven to 180 C /fan 160 C /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, level the top and bake in the centre of the oven 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.
Once the cake is cold, slice in half horizontally. Carefully spread the marmalade over one half then sandwich the two pieces back together to form a loaf.
Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Spread the chocolate in a thin layer over the top of the cake and leave to set before slicing.