Marmalade and white chocolate loaf

Deliciously tangy marmalade pairs wonderfully with sweet white chocolate in this comforting bake.

SERVES 8 PREP 20min, plus cooling COOK 1hr 5min

• 175g unsalted butter, softened, plus extra to grease

• 175g caster sugar

• 2 medium eggs

• 75g natural yogurt

• 1tsp vanilla bean paste

• 200g self-raising flour

• Finely grated zest ½ orange

• 75g white chocolate chips, plus extra melted white chocolate to drizzle, optional

• 100g marmalade

1 Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 900g loaf tin with baking parchment.

2 In a large bowl, with a handheld electric whisk, beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Add yogurt and vanilla and beat until just combined. With a large metal spoon, fold in flour, orange zest and chocolate chips.

3 Reserve 2tbsp marmalade to glaze and ripple the rest through the batter. Turn into prepared tin and level. Bake for 1hr without opening the oven door, until golden brown. Cool completely in tin.

4 For the glaze, bubble reserved marmalade and ½tbsp water in a small pan over medium-high heat until syrupy. For a smooth glaze, pass through a fine sieve. Leave to cool slightly.

5 Transfer cake to a serving plate. Brush over glaze and drizzle with melted chocolate, if you like. Serve in slices.

TO STORE Keep in an airtight container at room temperature for up to 5 days.

PER SERVING: CALS 446; FAT 23G; SAT FAT 14G; CARBS 55G