Saturday, 29 June 2013

Jaffa Drizzle Cake

I love Jaffa Cakes - they are the only Dark Chocolate containing thing I can stomach eating. Dark chocolate and I don't get along! Jaffa cakes just make me think back to school days when they sold the little snack packs of JC's in the refectory and we'd get them at break. So, I thought why not up my game and make that memory into a cake!

Now, I say 'drizzle' loosely - it should probably be called Jaffa bucket-of-chocolate cake...the more choc the better in my opinion. And because of my dislike for dark chocolate, I did use Cadburys dairy milk instead...and crumbled flakes on top. Delish!

This cake is so ridiculously simple and probably one of my favourites I've made recently.

[Adapted from BBC Good Food]

All you need is:
140g butter
200g self raising flour
1 1/2 tsp baking powder
200g golden caster sugar
3 eggs
6 tbsp milk (I used skimmed)
1 Orange, zest only (finely grated)

For the drizzle:
4 tbsp orange juice
50g golden caster sugar
80g milk chocolate (you can use dark, that would make it a proper jaffa loaf but I prefer milk, of the cadburys variety!)

First things first, preheat your oven to 180

Lightly butter the base of a loaf tin (original recipe also suggests lining but I opted not to)

Put all of the ingredients for the loaf in a bowl and mix together well with a wooden spoon or whisk.The mix needs to be light, fluffy and well combined.

Pop the mix into your loaf tin - try and make it as level as possible.

Pop it into the oven for about 40-50 minutes until golden. The loaf should feel quite firm when it's done.
(in my fan oven, the loaf took about 43 minutes at 180)

When the loaf is almost ready, in a bowl, mix together the orange juice and sugar needed for the drizzle.
When the cake is cooked, take it out of the oven and pour/spoon the orange/sugar mix over the cooked loaf.

Leave to cool a little in the tin before removing. When cooled, take loaf from tin and place on a wire rack to cool.

When cool, break up the chocolate and place in a bowl. Melt in the microwave in 30 second bursts (or in a bowl over simmering water if you prefer). When runny/melted, drizzle over the cake and leave to set.

See what I mean? Definitely bucket-of-chocolate cake rather than drizzle! It's safe to say this is one of my favourite things I've made recently so I would really recommend having a crack at it, go on, you know you want to!

N xo

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