Chocolate orange tea loaf
- January 2015
- Serves 10-12; makes 1 loaf
- Hands-on time 25 minutes, oven time 55-65 minutes, plus cooling
The inspiration for this chocolate and orange tea loaf recipe comes from the jaffa cake with its wonderful mixture of marmalade, dark chocolate and sponge. A winner for elevenses or afternoon tea.
(And if you saw the words jaffa cake, and thought ‘mmm, jaffa cakes’, then see our giant jaffa cake recipe.)
- 17.7g (9.3g saturated)
- 31.9g (19.9g sugars)
To stop the cake browning too much, wrap 2-3 sheets of folded newspaper around the tin to form a raised collar in step 1.
Secure with string.
For extra orangey loveliness, heat 3 tbsp marmalade with 1 tbsp orange juice and brush onto the warm loaf.
The loaf will keep well for 3-4 days in a sealed container. Wrap in cling film and foil, then freeze for up to 1 month. Defrost to serve.
Rate & review