Another loaf cake recipe is here!
While I actually wanted to make bread for the first time, flour and yeast in supermarkets are non-existent these days. So, a loaf cake recipe it is! I’ve found that if I don’t want to spend too much time making buttercream, decorating and cleaning so many utensils, I’ll just make a loaf cake of some sort.
This time, I’ve baked a vanilla and hazelnut-chocolate marble loaf cake. Find the recipe below.
Note: Below’s recipe is for a 3lb tin, but just do some quick maths to adjust the measurements for a smaller or larger tin.
- 400g plain flour, sieved
- 300g caster sugar
- 300g unsalted butter, at room temperature, soft
- 2 tsp baking powder
- 2 tsp baking soda
- 5 large eggs
- 200ml soured cream
- 100g ground hazelnuts
- 40g cocoa powder, sieved
- 2 tsp vanilla extract
- Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Grease a 3lb (28 x 13 cm) loaf tin with butter and lightly coat with flour.
- In a larger bowl, cream together the butter and caster sugar with an electric whisk until well combined, fluffy and paler in colour.
- Beat in the eggs one at a time, then beat in the flour, baking powder, baking soda, and soured cream until well combined.
- Split the cake batter in half so you have two bowls of cake batter.
- In one bowl, add in the vanilla extract and beat in. In the other bowl, add in the cocoa powder and ground hazelnuts and beat until combined.
- Spoon each batter into the loaf tin alternately, then use small knife or spatula to roughly swirl each batter into each other.
- Place into the oven for 50 minutes to 1 hour 15 mins, or until the cake springs back when tapped gently.
- Leave to cool, then enjoy with a cup of tea!