Chocolate hazelnut marble loaf
- 150g (5oz) butter, softened
- 150g (5oz) caster sugar
- 150g (5oz) self-raising flour
- 3 medium eggs, beaten
- 3tbsp milk
- 2 level tbsp cocoa
- 4 level tbsp chocolate hazelnut spread, e.g. Nutella
- 50g (1¾oz) hazelnuts, roughly chopped
- 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment
The cake will keep for up to 3 days if stored in an airtight container. It can also be wrapped in a freezer bag, sealed and then frozen for up to 1 month. Allow it to defrost overnight before serving.
- Set the oven to gas mark 3 or 160°C. Tip the butter, sugar, flour, eggs and milk into a bowl and then beat until the mixture is smooth.
- Spoon half of the mixture into another bowl. Beat the cocoa and chocolate spread into one bowl of the plain mixture.
- Spoon alternate spoonfuls of the plain and chocolate mixtures into the lined loaf tin. Use a skewer to swirl through the mixture in the tin to marble it lightly, but don't over-mix it or the marbled effect will be lost. Sprinkle the chopped hazelnuts over the top of the loaf and press them down lightly into the cake mixture.
- Bake the cake in the centre of the oven for 1-1¼ hours or until the cake feels just firm to the touch and the skewer comes out clean after being inserted into the centre of it.
- Remove the cake from the oven and leave it to cool in the tin for about 10 mins, then transfer it to a wire rack and leave it to cool completely.
Feature: Sue McMahon. Photos: www.frankthephotographer.com Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 404(kcal)
- Fat 25.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.