Chocolate Orange Marble Loaf
The flavours of this chocolate and orange cake pairs perfectly together and makes a delicious tea-time treat
Servings: 8
Ingredients
- 125 gram butter room temperature
- 1 cup castor sugar
- 3 large eggs
- 1 orange zest
- 2 tablespoon orange juice
- 1&2/3 cup cake wheat flour sifted
- 1/4 teaspoon bicarbonate of soda
- 1/2 cup milk
- 3 tablespoon cocoa sifted
Instructions
- Preheat the oven to 180 degrees celsius. Grease and line a loaf pan, 23cmx13cm and set aside
- Sift the flour and bicarbonate of soda and set aside
- Using an electric mixer, beat the butter and sugar until light and creamy, for a low speed at first and then on medium speed, or at least 4 minutes
- Beat in the eggs, one at a time, until well incorporated
- Mix in the orange zest and orange juice
- Add the flour mixture in thirds together with a third of the milk. Mix until combined, on a low speed
- Place half the batter in a separate bowl and mix in the cocoa powder. Do not over mix
- To create a marble effect, add a dollop of chocolate batter at the bottom centre of the loaf pan. Add a dollop of the plain batter on top and repeat this process. Tap the pan gently on a flat surface
- Bake for 45-55 minutes or until a toothpick inserted comes out clean
- Allow the cake to cool for at least 10 minutes before removing it from the pan. Place on a wire rack and allow it to cool completely before cutting
Notes
- If you wish you can drag through a skewer through the mixture to create a more distinct marble effect
- The size of the pan is important if you want that high rise in your loaf
- You can add some chocolate to the batter if you want a more decadent loaf
- I did not use baking powder in this recipe as it didn't need it.
- Ensure your ingredients is at room temperature
- You can store the cake for up to 3 days in an airtight container