Jaffa Drizzle Loaf Food
JAFFA DRIZZLE LOAF
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
Categories Afternoon tea, Snack, Treat
Time 1h15m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
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
LIME AND COCONUT DRIZZLE LOAF
A great, rich and moist cake bursting with Caribbean flavours! I found the recipe while surfing the net looking for coconut & lime recipes - very happy I came across this one as it's yummy!! Reportedly the recipe is originally from the BBC Good Food magazine.
Provided by stormylee
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C.
- Butter and line the base of a loaf tin with baking parchment.
- Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
- Split the coconut milk in half and set one half aside for the topping.
- Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
- Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
- Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
- Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
- Stir in the lime juice and set aside.
- With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
- When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
- Leave cake until completely cold. Sprinkle the lime sugar over the top.
Nutrition Facts : Calories 496.4, Fat 23.6, SaturatedFat 17.2, Cholesterol 77, Sodium 172.1, Carbohydrate 69.8, Fiber 0.7, Sugar 49.9, Protein 5.1
JAFFA CAKE DRIZZLE LOAF
Jaffa cakes are a wonderful cakey sort of cookie (it is often debated if it is a cake or a cookie) that is very popular in the UK. They are made up of an orange cake base and a chocolate top. I saw this recipe in a UK cooking magazine for a giant jaffa cake drizzle loaf and knew I had to make it. I am so glad I did because this is a wonderful cake that I now get asked to make frequently.
Provided by Sarah_Jayne
Categories Dessert
Time 1h15m
Yield 8-10 slices
Number Of Ingredients 10
Steps:
- Preheat 350 dgrees.
- 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 minutes, 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 minutes.
- Drizzle over the cake and leave to set.
Nutrition Facts : Calories 407.5, Fat 19.7, SaturatedFat 11.7, Cholesterol 119, Sodium 518.4, Carbohydrate 54.5, Fiber 2.1, Sugar 33.2, Protein 6.3
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- Make the cakes. I use two donut shaped silicone moulds which are 20cm/8 inch in diameter. (If you want to make a single cake, you can use a single deep 9 inch cake pan but it will need longer cooking – around 35-40 minutes but do check at half an hour.) Spray or brush with oil or melted butter as preferred.
- Beat the butter with the whisk attachment of your stand mixer for several minutes until very light and fluffy – you have to ensure it is room temperature or it will never mix into the other ingredients well enough.
- Once the butter is fluffy, simply add in all the other cake ingredients and whisk for 1-2 minutes until it is well mixed – stop as soon as there are no clumps of flour remaining. Easy as pie! Spoon into the prepared pans and level with the back of your spatula.
- Place the cakes on a baking sheet and cook in an oven preheated oven at 180°C for 25 minutes. A skewer should come out clean and the centre of the cake spring out when gently pressed.
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