It’s back for Season 7 – 2016 Great British Bake Off




This cake is an old family favourite, and can be made with any citrus, or sharp fruit drizzle.  We love it with either lemon or orange, work it exactly the same for either fruit; it was originally based on a Mary Berry recipe from about 15 years ago (hence the fact its in ounces!).



6oz butter/buttery spread  (room temperature)

6oz golden castor sugar

3 medium eggs

9oz self raising flour

2 tbs poppy seed

zest from one orange (either grated or zested)

3 tbs orange juice

SYRUP  –  50g castor sugar

juice from 2 orange (less 2 tbsn)

ICING  –  150g sieved icing sugar

2 tbspn orange juice


  1. Put the oven on at 180º/160°C fan.  Grease and line the bottom of a 7″ cake tin.
  2. In a food processor, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well in, in short bursts.  add the flour, zest, poppy seeds and milk and beat on medium speed until fully incorporated. You can also simply add all the ingredients at once and beat well until fully mixed, but this can impede the rise a little.
  3. Pour into the tin, smooth out the top and pop into the oven for approx 45 minutes. (I tend to check after about 30 minutes – if the top is catching but it’s not quite cooked in the centre, pop a piece of foil over the top and turn the oven down 15/20 degrees.)
  4. At the 30 minute point, put the syrup ingredients into a small pan and heat until the sugar has fully dissolved, turn off the heat.
  5. Remove cake from oven and let stand for 5 minutes. Prick it all over gently with a cocktail stick or thin skewer.  slowly spoon the syrup over the cake, waiting for the juice to soak down before applying more. Leave this to stand in the tin until almost cool.  Finish cooling on a wire rack.     image
  6. When completely cold, mix remaining orange juice into the icing sugar, adding a little water if necessary.  The icing needs to be thin enough to dribble but thick enough not to run off the cake!
  7. decorate with a little pinch of poppy seeds and maybe a few strands or the orange zest. Enjoy with a lovely cup of tea!image



TIPS  –  you could fully line the tin as this is a Madeira style cake and takes a while to bake, to help prevent burned sides, or you could use an old towel cut into strip the size of the cake tin (I hold mine on with hair grips without any plastic on) and soaked in water which also helps to create a good steam to help the cake rise.


I almost didn’t make this one, as I loathe commercial jaffa cakes, but then i figured the boys would eat them if i didn’t.  But like homemade marzipan these homemade cakes are nothing like the shop bought ones, gorgeous soft fluffy clouds of cake topped with jelly and good quality chocolate.  And yet again this one is a Mary Berry recipe (would have been rude not to really!)



1 pack of orange jelly

150 ml boiling water

zest of 1 orange

1 large egg

1 oz/25g caster sugar

1 oz/25g self raising flour

little butter for greasing

150g plain chocolate


  1. Make the jelly, simply break the jelly into small cubes in a bowl and pour the water over it, stir till it is dissolved, then add the orange zest.  Pour into a lined shallow tin (aprrox. 8×10 inches).  Chill in the fridge to set.  Once set then proceed with the cakes.
  2. Preheat oven 180ºC/160º fan.  Well grease a 12 hole, shallow bun tin with butter.
  3. In a food processor, whip the eggs and sugar up on high medium speed for approx. 5 minutes until light and fluffy (like liquid marshmallow). Then gently, lightly and delicately fold in the flour, cutting it in with a metal spoon or very thin spatula, trying hard not to knock out the air.
  4. ¾ fill each bun well with the mix (about 1 large tablespoon).  Damp your fingers and using the tip of one, gently smooth the batter tops flat.  Pop in the oven and cook for 7  minutes (i recommend watching them GBBO sytlee from 5 minutes as they will go from not baked to burnt in a moment). Remove from the oven and leave to cool for around 5 minutes.
  5. Cut the jelly into discs using a cutter approx. 2″ ( needs to be a tiny bit smaller than the surface of the cake).  Pop the cakes out onto a cooling rack and place a disc atop each one.     image
  6. Melt the chocolate in your favoured way (bowl over simmering water, or slowly in the microwave).  Let it stand for a minute to allow the heat to come off it a tiny bit (so it does not melt the jelly).  Using a large teaspoon spoon the chocolate over the disc, overlapping it right to the edge of the cake, without letting it go over the sides. Allow it to dry a teeny bit (i made them in 4’s) then using  a fork, lightly press the tines into the chocolate to form a pattern. Take your time doing this step, its fiddly and i found it actually took longer to do this than make the whole cake! Should your chocolate start firming up, simply gently heat again. Leave the chocolate to set hard before eating.

TIPS  –  It might be easier to use a handheld mixer if you have a deep food processor as it is only a small amount of cake mixture.

Use low cocoa mass chocolate so as not to overwhelm the taste of the orange.

Use just about any jelly you fancy, like lime or blackberry or why not take the plunge and make  your own from scratch.  I think next time i make this (yes, i loved them!) i will try making a ‘giant’ jaffa cake in a pie dish.  Watch this blog and i will let you know how it turns out!

And a huge thank you to Jenny Paulin  for all her amazingimage organisation and hosting of the blog links, the Facebook page and getting the sponsors on board.








  1. both cakes look great. i love how old the Mary Berry recipe is – i remember using oz! thank you for joining in and baking more than one cake 🙂 #GBBObloggers2016


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