For the cake

  • 225 g unsalted butter, softened
  • 225 g golden caster sugar
  • Finely grated zest of 1 orange
  • 4 medium free-range eggs
  • 225 g self-raising flour
  • 1 tsp baking powder

For the icing

  • ½ orange, juiced
  • 300 g royal icing sugar
  • 2 tbsp cocoa powder

For the decorations

  • 4 strawberry pencil sweets
  • 1 x 80g pot chocolate beans
  • 1 x 84g chocolate coins
  • 125 g jelly babies
  • 1 handful fresh raspberries


  1. 1

    Preheat oven to 180°C, fan 160°C, gas 4. Grease and base-line a 900g loaf tin.

  2. 2

    In a large bowl, beat together the butter, sugar and orange zest until the mixture is pale and fluffy.

  3. 3

    In a separate bowl, lightly beat the eggs with a fork, then add gradually to the mixture, stirring all the time. Sieve in the flour and baking powder and gently fold into the mixture.

  4. 4

    Spoon the batter into the prepared cake tin and bake for 30 mins. If a skewer doesn’t come out clean, cover the cake with baking parchment and bake for another 10 mins, until risen and golden. Let cool, then lift out onto a rack.

  5. 5

    For the icing, whisk together the orange juice, icing sugar and cocoa powder. Cut the top off the cooled cake and then spread the icing over the outside of both halves. Decorate the lid with strawberry pencils and chocolate beans. Place the chocolate coins, mixed sweets and berries on and around the bottom half, as though it’s treasure spilling out, and rest the ‘chest’ lid on top.

Nutritional Details

Each serving provides
  • Energy 1608kj 384kcal 19%
  • Fat 15.9g 23%
  • Saturates 9.0g 45%
  • Sugars 35.0g 39%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1562kj/373kcal

Each serving provides

55.0g carbohydrate 1.2g fibre 4.6g protein

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