Easter Loaf
Indulge in the delightful combination of rich chocolate chunks, sweet marzipan, and a decadent chocolate icing in this sumptuous Jordans Country Crisp Chocolate and Marzipan Loaf Cake. This moist and flavorful cake is perfect for satisfying your chocolate cravings and impressing friends and family with its beautiful presentation. With a perfect balance of sweetness and richness, this loaf cake is sure to become a favorite treat for any occasion.
— Constant Cookbook
Ingredients
- 150g sunflower spread
- 100g unrefined caster sugar
- 1 egg, beaten
- 75ml milk
- 200g plain flour
- 1 tbsp cornflour
- 1 tsp baking powder
- 100g Jordans Country Crisp Chocolate
- 125g marzipan, diced
- To finish:
- 50g 70% dark chocolate
- 50g unrefined caster sugar
- 2 tbsp boiling water
- 50g Jordans Country Crisp Chocolate
Instructions
- Preheat the oven to 180 C/ 170 C fan oven/ Mk 5. Line a 2lb/ 900g loaf tin with baking parchment.
- Beat together sunflower spread and sugar until light and creamy. Stir in egg and milk gradually, alternating with a spoonful of flour.
- Fold in remaining flour, the cornflour and the baking powder. Fold in Jordans Country Crisp Chocolate.
- Spoon half of the mix into the prepared loaf tin. Add the marzipan, then the remaining cake mix. Bake for 50 minutes, or until a skewer comes out clean when inserted.
- Leave in the tin to cool slightly while you melt the chocolate for the topping. Melt the chocolate over a pan of simmering water, or in the microwave.
- Stir the boiling water into the sugar, and then stir all into the chocolate. Set the cake on a rack, and spoon over the chocolate icing. Spoon over the Jordans Country Crisp Chocolate, and press into the chocolate icing.
- Leave to cool completely for about 2 hours, before slicing.
Yield
Serves 8
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