Weekend recipe
Sharon’s caramel & chocolate marble loaf
This marble loaf gets its caramel flavour from the use of golden syrup. It can also be made as a cake in a 20cm ring tin, with a similar cooking time.
❚ 1 cup milk
❚ 1 tablespoon golden syrup
❚ 1 teaspoon baking soda
❚ 115g butter
❚ 175g sugar
❚ 1 egg
❚ 11⁄2 cups plain flour
❚ 1 teaspoon baking powder
❚ 1 heaped tablespoon cocoa powder
Chocolate ganache (optional):
❚ 150g dark chocolate, broken into pieces
❚ 1/3 cup cream
Heat oven to 175 degrees Celsius. Grease and flour a 6-cup capacity loaf tin.
Slowly heat milk, golden syrup and soda in a small saucepan until warm to the touch.
Cream butter and sugar then add the egg and mix well. Sift over flour and baking powder, add the warm milk mixture and beat gently until mixture is smooth.
Transfer half the mixture to another bowl, add the sifted cocoa powder and mix well.
Place large dollops of the two mixtures alternately in the loaf pan, giving a quick swirl with a satay stick. Bake 35-40 minutes or until loaf springs back when gently pressed.
If desired, ice with chocolate ganache made by gently melting chocolate pieces with cream until smooth. Spread over the cold loaf before serving.
Loaf will keep for 3-4 days in an airtight container. Serves 8-10