“This is a classic flavour combination that looks impressive served in slices,” claim the pros at Leiths Cookery School.

“Alternatively, 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, depending on the exact size of the tins.”

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Chocolate and orange marbled loaf cake from Leiths How To Cook Cake by Leith's School of Food and Wine
Quadrille/Peter Cassidy/PA
Chocolate and orange marbled loaf cake from Leiths How To Cook Cake by Leith's School of Food and Wine
Print Recipe
Nutrition Facts
Chocolate and orange marbled loaf cake
Amount Per Serving
Calories 339 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 107mg36%
Sodium 176mg8%
Potassium 65mg2%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 21g23%
Protein 5g10%
Vitamin A 633IU13%
Vitamin C 4mg5%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate and orange marbled loaf cake

A perfect cake for tea time or any time. The classic flavour combination of chocolate and orange sponge swirled together looks impressive served in slices.
Cook Time50 minutes
Course: Dessert, Snack
Cuisine: British
Servings: 8
Calories: 339kcal
Author: Leiths School of Food and Wine

Ingredients

  • Oil, to grease
  • 2 small oranges
  • 170 g butter softened
  • 170 g caster sugar
  • 3 eggs at room temperature
  • 170 g self-raising flour
  • 1 to 2 tbsp water or milk
  • 1 tbsp good quality cocoa powder
  • A few drops of vanilla extract

Method

  • 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.
  • Finely grate the zest of both oranges and set aside.
  • In a medium bowl, cream the butter and sugar together using an electric whisk or wooden spoon until pale, light and fluffy.
  • Break the eggs into a small bowl and beat lightly, using a fork, until broken up. Gradually add the egg to the creamed mixture, in several additions, beating well after each addition.
  • Sift over the flour and fold it in, using a metal spoon or a spatula. If necessary, fold in enough water or milk to give a dropping consistency.
  • Divide the mixture between two bowls and sift the cocoa powder into the first, mixing it through evenly. Stir the vanilla and orange zest into the second mixture.
  • Spoon some of each flavoured mixture into the bottom of the tin, layering them alternately. Once all the mixture is in the tin, use the handle of a teaspoon to make two or three swirls through the mixture, to create the marbling effect.
  • Bake in the oven for 50–60 minutes until a skewer inserted into the centre comes out clean.
  • 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 leave to cool completely.

Nutrition

Calories: 339kcal | Carbohydrates: 38g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 176mg | Potassium: 65mg | Fiber: 1g | Sugar: 21g | Vitamin A: 633IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg

Leiths How To Cook Cakes by Leiths School of Food and Wine, photography by Peter Cassidy, is published by Quadrille, priced £12.99. Available from Amazon.

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