This fluffy marmalade chocolate marble cake is full of Seville orange citrus flavour combined with rich chocolate and vanilla sponge, perfect for an afternoon treat with tea or coffee.
- 300g g plain flour
- 250 g granulated sugar
- 120 g milk or dark chocolate (melted)
- 50 g butter
- 4 tbsp La Vieja Fabrica Marmalade
- 3 large eggs
- 3 tbsp natural yoghurt
- 3 tbsp rapeseed oil
- 2 tsp baking powder
- 1 tsp vanilla extract
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Preheat the oven to 150 degrees and grease the bundt tin using a cooking or cake release spray.
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In a large bowl, beat together the sugar and butter until light and fluffy. Next beat in the eggs one at a time before adding the natural yoghurt, rapeseed oil, and vanilla extract.
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Sieve in the flour and baking powder. Mix together with a wooden spoon or spatula until all the flour is combined.
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Next, melt the chocolate over a bain-marie or in the microwave and allow it to cool slightly. Pour half of the cake batter into the chocolate and mix together quickly.
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Transfer some fo the vanilla cake mix into the bundt tin and alternate this with the chocolate cake batter and marmalade. Repeat until everything has been used up. Swirl the batter using a fork or a spoon to create the marbling effect.
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Bake for 50-60 minutes or until golden and a skewer comes out clean when inserted into the cake.
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Leave to stand for 20 minutes until removing from the tin and allow to cool.