Bangor Mail - - The Food Focus -

“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.”


(Serves 6-8)

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

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