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Image for Recipe - Marble Mini Loaf Cakes with Clementine & Chocolate

Marble Mini Loaf Cakes with Clementine & Chocolate

Image for Recipe - Marble Mini Loaf Cakes with Clementine & Chocolate
  • Time preparation 15 Minutes
  • cook time 20 Minutes
  • Serve Serves 10

  • 225g butter, softened
  • 225g golden caster sugar, plus extra for sprinkling
  • 225g self-raising flour
  • 4 large Waitrose British Blacktail Free Range Eggs, beaten
  • 3 tbsps milk
  • 3 tbsps cocoa powder
  • Grated zest and juice of 2 Waitrose Seedless Easy Peelers Clementines
  • 50g dark chocolate, chopped
  • Pack 10 Cooks’ Homebaking Mini Loaf Cases

Preheat the oven to 200ºC/Fan 180°C/Gas 6. Whisk the butter, sugar, flour and eggs together in a bowl until smooth, then transfer half the mixture to a separate bowl.

Beat the milk and cocoa powder into one bowl of mixture. Beat the clementine zest and juice and the chopped chocolate into the second bowl of mixture.

Drop spoonfuls of the mixture alternately into the loaf cases then using a bamboo skewer, lightly ripple the mixtures together to create a marble effect. Sprinkle lightly with the extra sugar and bake for 15-20 minutes until risen and firm to the touch. Leave to cool completely before serving.

Cook’s tip: for a full-sized loaf, use a 900g greased and lined loaf tin and bake at 180ºC/Fan 160°C/Gas 4 for 45-50 minutes.

Ingredients

  • 225g butter, softened
  • 225g golden caster sugar, plus extra for sprinkling
  • 225g self-raising flour
  • 4 large Waitrose British Blacktail Free Range Eggs, beaten
  • 3 tbsps milk
  • 3 tbsps cocoa powder
  • Grated zest and juice of 2 Waitrose Seedless Easy Peelers Clementines
  • 50g dark chocolate, chopped
  • Pack 10 Cooks’ Homebaking Mini Loaf Cases

Method

Preheat the oven to 200ºC/Fan 180°C/Gas 6. Whisk the butter, sugar, flour and eggs together in a bowl until smooth, then transfer half the mixture to a separate bowl.

Beat the milk and cocoa powder into one bowl of mixture. Beat the clementine zest and juice and the chopped chocolate into the second bowl of mixture.

Drop spoonfuls of the mixture alternately into the loaf cases then using a bamboo skewer, lightly ripple the mixtures together to create a marble effect. Sprinkle lightly with the extra sugar and bake for 15-20 minutes until risen and firm to the touch. Leave to cool completely before serving.

Cook’s tip: for a full-sized loaf, use a 900g greased and lined loaf tin and bake at 180ºC/Fan 160°C/Gas 4 for 45-50 minutes.

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