Writer and expert2 years ago

A great-quality, tangy marmalade is key here, pairing beautifully with sweet white chocolate.

White Chocolate and Marmalade Loaf

Servings: 8
Prep Time: 20min
Cook Time: 1 hour 5min

Ingredients

175g unsalted butter, softened, plus extra to grease
175g caster sugar
2 medium eggs
75g natural yogurt
1tsp vanilla bean paste
200g self-raising flour, sifted
½ Finely grated zest orange
75g white chocolate chips, plus extra melted white chocolate to drizzle, optional
100g good-quality marmalade

Instructions

Preheat oven to 170°C (150°C fan) mark 3. Lightly grease and line a 900g loaf tin with baking parchment.

In a large bowl, using a handheld electric whisk, beat the butter and sugar until pale and fluffy, about 5min. Add the eggs 1 at a time, beating well after each addition. Add the yogurt and vanilla and beat until just combined.

Add the flour, orange zest and chocolate chips and fold in using a large metal spoon. Set aside 2tbsp of the marmalade to use in the glaze and ripple the remaining through the cake batter.

Scrape the batter into the prepared tin and smooth to level. Bake for 1hr without opening the oven door, until golden brown. Leave to cool completely in the tin.

To make the glaze, in a small pan over medium-high heat, bubble the reserved 2tbsp marmalade and ½tbsp water until syrupy. If you want a smooth glaze, pass through a fine sieve. Leave to cool slightly.

Transfer the cooled cake to a serving plate or board. Brush over the glaze and drizzle with melted chocolate, if you like. Leave to set, if needed, before serving in slices. Once set, keep in an airtight container at room temperature for up to 5 days.