Marble Mini Loaf Cakes with Clementine & Chocolate

15 Minutes prep, 20 Minutes cook

Serves 10

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.