MARBLE LOAF RECIPE RECIPES
CHOCOLATE ORANGE MARBLE CAKE RECIPE | BBC GOOD FOOD
For a deliciously nostalgic cake, combine a classic flavour combination of orange and chocolate in this retro two-tone bake
Provided by Caroline Hire – Food writer
Categories Dessert
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield Cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a loaf tin (8 x 21cm/ 2lb) with baking parchment. Beat the butter, sugar, eggs and flour together in a large bowl with an electric whisk or in a food processor until lump free.
- Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other.
- Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don’t overmix or you won’t see the pattern. Smooth the surface if necessary.
- Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.
- Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.
Nutrition Facts : Calories 397 calories, FatContent 23.1 grams fat, SaturatedFatContent 13.7 grams saturated fat, CarbohydrateContent 41.5 grams carbohydrates, SugarContent 26.1 grams sugar, FiberContent 1.6 grams fiber, ProteinContent 5.6 grams protein, SodiumContent 0.7 milligram of sodium
MARY BERRY'S CHOCOLATE & VANILLA MARBLE LOAF
Mary Berry's pretty, indulgent chocolate and vanilla marble loaf makes a perfect British tea-time treat. The light sponge and sweet icing work perfectly together.
Provided by Mary Berry
Yield Serves 10
Number Of Ingredients 1
Steps:
Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 900g loaf tin and line with a wide strip of non-stick baking parchment to go up the wide sides and over the base of the tin.
Measure the butter, sugar, flour, baking powder, eggs, milk and vanilla extract into a large bowl and beat with a hand-held electric mixer for about 2 minutes, until well blended. Spoon half the mixture into another bowl and set aside.
In a small bowl, mix the cocoa powder and hot water together until smooth. Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended.
Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently level the surface. Bake for 50 minutes–1 hour, until the cake is well risen, springy to the touch and beginning to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes, then turn out onto a wire rack, peel off the lining paper and leave to cool completely.
To make the icing, melt the butter in a small pan, add the cocoa powder, stir to blend and cook gently for 1 minute. Stir in the milk and icing sugar, then remove from the heat and mix thoroughly. If necessary, leave the icing on one side, stirring occasionally, to thicken. Spread the cold cake evenly with the icing, then drizzle the melted white chocolate over the top. Leave to set.
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