INGREDIENTS:
- 2.5 cups self-raising flour
- 2 tsp baking powder
- 1 cup light soft brown sugar
- ½ cup butter + 1 tbsp for greasing (use vegan butter if you wish)
- 1 tsp vanilla extract
- 1 cup milk of choice
- 1 tsp apple cider vinegar
- Pinch salt
- 85g Seed & Bean Sweet Orange and Thyme Dark Chocolate
- Zest from 1 fresh orange
- Juice from ½ fresh orange
METHOD:
- Preheat the oven to 180 Celsius and grease a 900g loaf tin with 1 tbsp butter
- Combine milk and apple cider vinegar in a small bowl and set aside
- Meanwhile, add 2 and ¼ cups of the flour, the sugar, baking powder and salt to a large bowl and mix well to combine
- In a separate bowl, use an electric hand whisk to cream the butter and vanilla extract until light and fluffy (about 2 minutes)
- Add the milk mixture to the butter mixture and whisk for a further 2-3 minutes
- Add the flour mixture, 1/3 at a time until well combined and then set aside
- Melt the chocolate over a bain-marie
- Fold 1.5 cups of the cake mixture to the melted chocolate and set aside
- Add the orange zest, juice and remaining ¼ cup flour to the remaining cake batter and mix well to combine
- Alternately dollop the two batters into the greased loaf tin and use a butter knife to create a marble effect
- Bake for 40 – 45 minutes or until a skewer comes out clean
- Allow to cool in the tin for 5 -10 minutes before removing from the tin and cool completely before slicing
- Store in an airtight container and consume within 3-4 days
Thanks to Charlotte (@charlotteemma) for this recipe.
