Marble Mini Loaf Cakes with Clementine & Chocolate

Image and recipe courtesy of Waitrose & Partners

These sweet mini loaves get their pretty marble effect by swirling the clementine mixture and the cocoa-rich mixture together – a match made in heaven.

  • 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.
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