Hearst Owned

Marmalade and White Chocolate Loaf

Name: Marmalade and White Chocolate Loaf
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 175 g unsalted butter, softened, plus extra to grease; 175 g caster sugar; 2 medium eggs; 75 g natural yogurt; 1 tsp. vanilla bean paste; 200 g self-raising flour; Finely grated zest 1/2 orange; 75 g white chocolate chips, plus extra melted white chocolates to drizzle (optional); 100 g good quality marmalade

Cookery writer Alice: 'Mum grew up in a bakery, so the house was always full of sweet treats. She makes the most deliciously tangy marmalade, the secret to which I have learned is less sugar. It pairs perfectly with sweet white chocolate.'

By The Good Housekeeping Cookery TeamPublished: 01 April 2020

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The tangy marmalade in this teatime treat is perfectly balanced by the white chocolate drizzle that goes on top. The sponge is made deliciously moist by the use of yoghurt in the batter, it's the perfect loaf cake to serve to guests or enjoy yourself.

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Yields:: 8 serving(s)
Prep Time:: 20 mins
Cook Time:: 1 hr 5 mins
Total Time:: 1 hr 25 mins
Cal/Serv:: 446

Ingredients

175 g
unsalted butter, softened, plus extra to grease
175 g
caster sugar
2
medium eggs
75 g
natural yogurt
1 tsp.
vanilla bean paste
200 g
self-raising flour
Finely grated zest 1/2 orange
75 g
white chocolate chips, plus extra melted white chocolates to drizzle (optional)
100 g
good quality marmalade

Directions

1. Step 1Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 900g loaf tin with baking parchment.
2. Step 2In a large bowl with a handheld electric whisk, beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Add yogurt and vanilla and beat until just combined. Fold in flour, orange zest and chocolate chips with a large metal spoon.
3. Step 3Reserve 2tbsp of the marmalade to glaze and ripple the rest through the batter. Scrape into prepared tin and level. Bake 1hr without opening the door, or until golden brown and a skewer inserted in the centre comes out clean. Cool completely in tin.
4. Step 4To make the glaze, bubble reserved marmalade and 1/2tbsp water in a small pan over medium-high heat until syrupy. If you want a smooth glaze, pass through a fine sieve. Leave to cool slightly.
5. Step 5Transfer cooled cake to a serving plate or board. Brush over the glaze and drizzle with chocolate, if using. Serve in slices.