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Chocolate, olive oil & marmalade loaf
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By Georgina Hayden
50g cocoa powder
160ml olive oil
1 tsp vanilla extract
225g golden caster sugar
½ tsp baking powder
½ tsp fine sea salt
1 orange (scrubbed), zest
3 large eggs
75g self-raising flour
100g ground almonds
150g thick cut marmalade
Crème fraîche, to serve (optional)
Dark chocolate shavings, to decorate (optional)
1 Preheat the oven to 190°C, gas mark 5. Put the kettle on. Grease and line a loaf tin with baking parchment. Sift the cocoa into a large mixing bowl or the bowl of a freestanding mixer and whisk in 140ml just-boiled water until smooth. Using electric beaters or the whisk attachment, whisk in the oil and vanilla extract. Add the sugar, salt, orange zest and eggs; whisk for 3 minutes, until smooth and light. Fold in the flour, ground almonds and baking powder, until just combined.
2 Spoon the marmalade into the lined loaf tin, spreading it out evenly, then top with the cake batter. Bake for 45-50 minutes, until just cooked through; a skewer should come out just clean (still a little moist) when inserted in the centre. Leave in the tin for 5 minutes, then transfer to a cooling rack. Carefully remove the paper, scraping any marmalade back onto the cake, and leave to cool. Serve still a little warm, almost like a pudding, or completely cooled as a cake, with chocolate shavings on top. Finish with a dollop of crème fraîche, if liked.
Typical values per serving:
Per serving (for 8, including chocolate shavings and crème fraîche) 2701kJ
This recipe was first published in Mon Mar 21 17:07:12 GMT 2022.