This might be the least photogenic of all the cakes I’ve ever made, but let me tell something, it was also one of the tastiest!
Yes, my Jaffa Jaffa cake (so good they named it twice) may not be much to look at but it’s no coincidence that my children have called it the “orange yum cake” (also in this series we have the banana yum cake, and lemon yum cake).
I did fully intend to take really nice, food blogger, arty shots of the cake but well, I didn’t. I just darned well ate it because you know, that’s what I am about. Cake eating, not cake posing. This photo was taken when that gooey chocolate mess on top was still warm enough to smear itself all of your hands, face and clothing while you devoured it.
I will make this cake again and again and again – and if you’re lucky I may even take a better photo!
Jaffa Jaffa Cake
140g butter, softened
200g self raising flour
1tsp baking power
200g golden caster sugar
3 large eggs
6 tbsp milk
finely grated zest of 2 large oranges
100g chocolate chips
3 tbsp orange juice
50g golden caster sugar
100g dark chocolate
Heat the oven to 180C/gas 4. Butter and line a loaf tin.
Put all the cake ingredients, except the chocolate chips, into a bowl and beat with a wooden spoon for 3-5 mins, until light and fluffy. Carefully stir in the chocolate chips and then spoon the mix into the cake tin and smooth over the top.
Pop into the oven and bake for 40-50 mins, until the cake is golden brown and firm to touch. When the cake is cooked, remove from the oven.
Heat the orange juice and sugar in a small pan, stirring until dissolved and then spoon the liquid over the top of the cake.
Leave the cake to cool in the tin, then remove and cool completely on a wire rack.
Break up the chocolate into small chunks and melt over a pan of simmering water. Drizzle over the top of the cake and leave to set.
Nobody will judge you.