CHOCOLATE ORANGE MARBLED LOAF CAKE
“This is a classic flavour combination that looks impressive served in slices,” say the pros at Leiths. “Or try baking the mixture in the tiny individual loaf tins you can find in cooking shops, reducing the cooking time to about 15-20 minutes.”
Oil, to grease; 2 small oranges; 170g butter, softened; 170g caster sugar; 3 eggs, at room temperature; 170g self-raising flour; 1-2tbsp water or milk; 1tbsp good quality cocoa powder; a few drops of vanilla extract
1. Heat the oven to 180°C/gas mark
4. Lightly oil the tin and line the base and short sides with a strip of greaseproof paper. Lightly oil the paper.
2. Finely grate the zest of both oranges and set aside.
3. In a medium bowl, cream the butter and sugar together using an electric whisk or wooden spoon.
4. Break the eggs into a small bowl and beat. Add the egg to the creamed mixture, in several additions.
5. Sift over the flour and fold it in.
6. Divide the mixture between two bowls and mix the cocoa powder into the first. Stir the vanilla and orange zest into the second mixture.
7. Spoon the flavoured mixtures into the bottom of the tin, layering them alternately, then swirl handle of a teaspoon though to create the marbling effect.
8. Bake in the oven for 50-60 minutes.
9. Remove from the oven and leave the cake to cool in the tin for 10 minutes before removing to a wire rack. Remove the lining paper and