Marmalade Jaffa cake

Yield – eight good wedges


150g/5oz unsalted butter, softened

150g/5oz caster sugar

3 eggs, lightly beaten

175g/6oz self-raising flour, sift

1 teaspoon baking powder

1 large orange, zest and juices

1/2 teaspoon vanilla extract

4 heaped tablespoons marmalade

A little milk might be needed


2 heaped tablespoons marmalade, sift to remove any peel

150g5oz dark chocolate, melted


1. Butter and line a 2lb loaf tin or similar container with baking parchment paper.

2. Preheat the oven 180c/Gas Mark 4.

3. In a large mixing bowl, cream the butter and sugar with a wooden spoon till it becomes creamy and fluffy.

4, Beat in the eggs, one at a time, then fold in the flour and baking powder.

5. Add the marmalade, vanilla, orange zest and juices, then beat well until the batter becomes smooth.

6. Spoon the mixture into the loaf tin, spreading out evenly.

7. Bake for around 50 minutes until firm to touch and golden brown.

8. Allow to cool in the tin for five minutes before turning out onto a cooling wire.

9. Once the cake is cool, turn it upside down and spread over the sift marmalade, then pour over the melted chocolate so all the marmalade and cake is covered.

Maybe scatter over some grated orange zest.

10. Allow the chocolate to set before slicing up with a sharp knife run under the hot water tap.