Whole Orange Jaffa Cake

  • 3 medium sized oranges
  • 2 eggs
  • 1/2 cup canola oil
  • 1/3 cup caster sugar
  • 1 cup almond meal
  • 1 cup wholemeal plain flour, sifted
  • 1 teaspoon baking powder
  • 2/3 cup cacao powder

1. Preheat the oven to 180C and line the base of a 22cm springform tin with baking paper


2. Place two of the oranges in a medium sized saucepan and fill with water. Bring to the boil and simmer for 2 hours (you will need to occasionally top up the water as it evaporates)


3. Let the oranges cool, chop them roughly and process in a food processor until smooth


4. In a bowl, whisk the egg, sugar and oil for a couple of minutes


5. Add the pureed orange, and the almond meal, flour, baking powder and cacao powder to the egg mixture. Fold in to combine


6. Cut the skin off the third orange and slice into thin circles. 


7. Place these on the base of the springform tin in a nice pattern


8. Pour the cake mixture into the pan. Bake for approximately 40 minutes, until a knife comes out clean. Serve warm or cold



  • Energy: 1070kJ
  • Protein: 6.0g
  • Fat: 16.8g (Saturated fat 1.8g)
  • Carbohydrates: 17.5g (Sugars 9.4g)
  • Sodium: 31mg


An analysis 20 studies looking into the effects of cocoa on blood pressure found it may have small but significant effect in lowering blood pressure. Whilst this is great news for chocoholics, more studies are required to determine the effect of long-term daily ingestion of cocoa products. Watch this space!
— http://onlinelibrary.wiley.com/doi/10.1002/14651858.CD008893.pub2/abstract