Marbled Chocolate Teabread

Marbled Chocolate Teabread

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The Victorians were very fond of marbled cakes. The recipe is so called because the feathery swirls of chocolate that are revealed when it is sliced make a pattern similar to that of Italian marble.
Calories: 4024


  • 8 oz butter
  • 8 oz caster sugar
  • 4 eggs beaten
  • 8 oz self-raising flour
  • finely grated rind of 1 large orange
  • 1 tbsp orange juice
  • few drops orange flower water optional
  • 3 oz plain chocolate
  • 1 tbsp cocoa powder


  • Grease a 900 ml (2 pint) loaf tin and line the base and sides with greaseproof paper.
  • Cream the butter and sugar together until pale and fluffy, then gradually beat in the eggs, beating well after
  • each addition. Fold in the flour.
  • Transfer half of the mixture to another bowl and Beat in the orange rind, juice and orange flower water, if using.
  • Break the chocolate into pieces, put into a small bowl and place over a pan of simmering water. Stir until the chocolate melts. Stir into the remaining cake mixture with the cocoa powder.
  • Put alternate spoonfuls of the two mixtures into the prepared tin. Use a knife to swirl through the mixture to make a marbled effect, then level the surface.
  • Bake at 180°C (350°F) mark 4 for 1 1/4 - 1 1/2 hours, until well risen and firm to the touch. Turn out on to a wire rack to cool. Serve cut in slices.
Calories: 4024 kcal
Carbohydrates: 449 g
Protein: 56 g
Fat: 234g
Saturated Fat: 140 g
Trans Fat: 8 g
Cholesterol: 1142 mg
Sodium: 1891 mg
Potassium: 885 mg
Fiber: 12 g
Sugar: 273 g
Vitamin A: 6657 IU
Vitamin C: 9 mg
Calcium: 218 mg
Iron: 8 mg
Cuisine British
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