Gluten-free jaffa marble cake

serves / 12 prep / 1 hour cook / 55 minutes

Ingredients

185ml (3⁄4 cup) reduced-fat milk

125ml (1⁄2 cup) fresh orange juice, strained

1 tbs orange rind, finely grated 100ml extra-virgin olive oil 150g coconut sugar

2 eggs, lightly whisked

160g buckwheat flour

40g coconut flour

2 tbsp almond meal

1 tsp gluten-free baking powder

1⁄2 tsp bicarbonate of soda

2 tbsp 70 per cent dark chocolate, coarsely chopped

30g (1⁄4 cup) raw cacao, sifted

1. Preheat the oven to 180C/160C fanforced. Grease the base and sides of a 9.5 x 19.5cm (base measurement) loaf pan and line with baking paper, allowing the edges to overhang.

2. Place the milk, juice, rind, oil and sugar in a small saucepan over low heat. Cook, stirring, for 4 minutes or until sugar dissolves (mixture may curdle slightly). Transfer to a bowl.

Cool for 6 minutes.

3. Add eggs to milk mixture and stir to combine. Reserve 1⁄4 cup buckwheat flour. Add remaining buckwheat flour to the milk mixture. Add the coconut flour, almond meal, baking powder and bicarb. Stir until smooth. Transfer half the batter to a second bowl. Stir the chocolate and reserved buckwheat flour into one bowl. Stir cacao into remaining bowl.

4. Spoon half the batters, in random spoonfuls, into the prepared pan. Use a butter knife to create a swirled effect. Repeat with remaining batters, using the butter knife to create a swirled effect. Bake for 46-48 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.