Jaffa Latte Orange Cake

There's a flavour that takes you straight back, orange and chocolate, tangled together in a way you haven't tasted since you were a kid. That's the heart of this cake.

We've taken our Jaffa Latte, folded it into a naturally sweetened orange and almond cake, and finished it with a Jaffa Latte spread and fresh orange. It's simple to make, and it's the kind of thing worth baking together, a quiet morning, a shared moment, and a cake that tastes like a memory.

Ingredients

  • Cake

    • 2 large oranges, skin on, washed
    • 6 large eggs
    • 180g raw honey
    • 250g almond meal
    • 1.5 tsp baking powder
    • 3 tbsp Jomeis Jaffa Latte mix
    • 1 pinch sea salt

    Topping

    • 3 tbsp Jomeis Jaffa Latte mix
    • 2 tbsp hot water
    • 2 tbsp plant-based milk

    Garnish

    • 1 orange, thinly sliced



    Steps

Boil the oranges: Place 2 large oranges, skin on, washed whole, unpeeled, in a large pot. Cover with water and simmer until very soft.

Blend the oranges: Drain and cool slightly, then roughly chop (skin, pith and all) and blend to a smooth puree.

Prep the tin: Preheat oven to 160°C fan (180°C standard). Grease and line a 20cm springform tin.

Whisk eggs and honey: Whisk 6 large eggs and 180 grams raw honey together until light and well combined
.
Fold in the orange puree: Fold the orange puree into the egg mixture until smooth.

Add the dry ingredients: Fold in 250 grams almond meal, 1.5 teaspoons baking powder, 3 tablespoons Jomeis Jaffa Latte mix and 1 pinch sea salt until just combined. Don't overmix.

Bake: Pour batter into the tin and bake until a skewer comes out clean. Loosely cover with foil if the top browns too fast.

Cool: Cool completely in the tin, then turn out onto a wire rack.

Make the Jaffa Latte topping: Mix 3 tablespoons Jomeis Jaffa Latte mix, for the topping with 2 tablespoons hot water until it forms a smooth paste. Add 2 tablespoons plant-based milk a little at a time until it reaches a spreadable consistency.

Top and serve: Spread the topping over the cooled cake, then arrange 1 orange, thinly sliced, for garnish on top to finish.

Notes

Honey swap: standard flourless orange cakes use ~250g sugar. Honey is sweeter and wetter, so 180g honey gives the same sweetness without drying the crumb, this ratio is what natural-bake blogs consistently rate well. Maple syrup works as a 1:1 swap for honey if you want a different flavour note. Topping consistency will vary by plant milk brand, add it a splash at a time until spreadable, not runny. Since I couldn't pull the exact RecipeTin Eats numbers (adapted from the classic Claudia Roden method instead), test-bake before publishing to the website.

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