Jaffa cake

Chocolate and orange has always been one of our favourite combos and if you were anything like us you will remember the obsession with Jaffa Cakes growing up. This cake has a bit of a twist on the classic version as we wanted to take advantage of cranberry season. The homemade cranberry jam adds a great sweetness and the results are delish!


Orange cake:

  • 2 oranges
  • 275g ground almonds
  • 4 eggs
  • 1 tsp baking powder
  • 100g honey or maple syrup

Cranberry jam:

  • 100g cranberries
  • ½ juice of an orange
  • ½ orange peel
  • 3 TBSP honey or maple syrup


  • 125g dark chocolate (we used 85%)
  • 2 oranges - dried (optional)


Orange cake:

  • Place 2 whole oranges in a pot on a medium - high heat and cover with boiling water for 2 hours. (You can do this in advance.)
  • Preheat the oven to 170°C and line a springform tin with baking paper.
  • Once the oranges have cooled to room temperature, blend them in a food processor until pureed.
  • In a large bowl, combine the eggs and honey together.
  • Then mix in the orange puree.
  • Next add the almond meal and baking powder.
  • Mix in the cranberry jam (see below).
  • Add to the springform dish and bake in the centre of the oven for ~1 hour, until golden and a skewer comes out clean.
  • Leave the cake to cool in the tin.
  • Melt the dark chocolate using a bain marie and spread it over the cake.

Cranberry jam (optional):

*Cranberries are a great addition but if you're stuck for time or want to limit the mess (!), this cake also tastes amazing just using the oranges!

  • Add all of the ingredients to a small pot on a low heat.
  • Leave to stew for 10-15 minutes, stirring occasionally, until it forms a soft jam like texture.

Dried oranges (optional):

These are such a great decoration and you can make a big batch that will last for weeks - just keep them in an airtight container.

  • Preheat the oven to 110°C.
  • Thinly slice the oranges and pat the excess juice with paper towels.
  • Place on a wire rack in the oven for ~2 hours.
  • Leave to cool.

Nutritional Information:


  • As most of you know, oranges are packed full of vitamin C! Vitamin C is a powerful antioxidant and protects the body against free radicals. Free radicals can damage cells which is a common pathway for cancer, especially colon cancer, aging and a variety of other diseases. It is also required for proper functioning of the immune system.
  • Oranges contain over 170 different phytonutrients and more than 60 flavonoids, many of which have demonstrated antioxidant, anti-inflammatory and anti-blood clotting effects.
    • As a result, a diet high in citrus fruit is linked to a lower risk of cancer, stomach ulcers, diabetes, high blood pressure, stroke and arthritis. Some studies have shown up to a 50% reduced risk in cancers of the gastrointestinal tract.
    • A phytonutrient called limonin is currently being researched due to its possibly potent anti-cancer properties.
  • The levels of folate, potassium and also vitamin C, provide protection against cardiovascualr diseases.


  • Great source of vitamin C.
  • Good source of fibre;
    • Maintains bowel health.
    • Binds with bile acids & reduces cholesterol.
    • Also binds to secondary bile acids which has been shown to reduce the risk of colorectal cancer.
    • Aids weight loss & stops sharp spikes in blood sugar levels.
  • Bursting with a huge range of phytonutrients;
    • One type of phytonutrient, proanthocyanins, is likely to be responsible for cranberries protective benefits against urinary tract infections and possibly stomach ulcers.
    • Provide protection against cancer and cardiovascular disease due to their anti-inflammatory and antioxidant effects.
    • A diet rich in cranberries has been linked to a reduction in blood pressure, LDL cholesterol, total cholesterol and and an increase in HDL cholesterol.


  • They are among the most nutritious foods on the planet. They are packed full of vitamin A,D, E & K, B vitamins, selenium, phosphorous, calcium and zinc.
  • They are one of the best dietary sources of choline, a compound required for the building of cell membranes and many other functions.
  • They contain the antioxidants lutein and zeaxanthin. These are important for eye health and can help prevent macular degeneration and cataracts.
  • Eggs are considered a complete protein meaning they contain all of the essential amino acids.


  • Great source of calcium, iron, magnesium, phosphorous, potassium, zinc and copper.
  • Great source of a number of B vitamins;
    • Rich in folate which is vital for a healthy pregnancy.
    • Rich in riboflavin which helps with red blood cell production, body growth and to process carbohydrates.
    • Rich in niacin which is often used to improve cholesterol levels and lower cardiovascular risk.
    • Rich in thiamin which helps the body to process carbohydrates and protein.
  • Great source of unsaturated fats;
    • The high levels of unsaturated fats are great to help ease inflammation and may also improve cholesterol levels.
  • It might be an energy dense food but there is no need to avoid it.
    • A review of 20 clinical trials showed no weight gain or even weight loss individuals consuming 1 -2 cups of nuts a day
    • Possibly due to the amino acid arginine which may boost fat burning.
  • Consuming nuts considerably reduces the risk of developing diabetes and pancreatic cancer.