Hazelnut-Chocolate Marble Cake

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.

Serves 8-10


  • 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


  1. 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.
  2. In a larger bowl, cream together the butter and caster sugar with an electric whisk until well combined, fluffy and paler in colour.
  3. Beat in the eggs one at a time, then beat in the flour, baking powder, baking soda, and soured cream until well combined.
  4. Split the cake batter in half so you have two bowls of cake batter.
  5. 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.
  6. Spoon each batter into the loaf tin alternately, then use small knife or spatula to roughly swirl each batter into each other.
  7. Place into the oven for 50 minutes to 1 hour 15 mins, or until the cake springs back when tapped gently.
  8. Leave to cool, then enjoy with a cup of tea!

Apple Crumble

This classic dessert brings back so many memories of lunchtime in primary school. Before the whole Jamie Oliver school dinners shake up, apple crumble was hands down my favourite. It was so good I remember one day I had seconds…and thirds!

The majority of kids had it with custard, but I hated custard (still do). However, it tasted great without. These days, I have mine with vanilla ice cream, while the rest of my family continue to wonder why I can’t stand custard.

My recipe uses Granny Smith apples, so no need to cook them before hand as you would with Bramley apples.

Serves 6


For the Crumble

  • 160g cold unsalted butter
  • 160g caster sugar
  • 225g plain flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp demerara sugar (optional)

For the filling

  • 8 Granny Smith apples, peeled and diced ~ 1cm thick
  • 2 tbsp caster sugar
  • Juice of 1 lemon
  • 1 tsp ground cinnamon


  1. Preheat oven to 190ºC (170ºC fan)/ gas mark 4. Use a 26 cm oven proof dish at least 5cm deep.
  2. In a bowl, mix in the flour, sugar, cinnamon and nutmeg. Add in slices/cubes of butter gradually while using your fingertips to rub the butter with the flour mix.
  3. Rub in the butter until the mixture resembles bread crumbs.
  4. Pour the diced apples into the dish and add the sugar, cinnamon, and lemon juice. Mix together.
  5. Pour the crumble mix over the apples and even out. Sprinkle a thin layer of the demerara sugar on top.
  6. Put the dish into the oven for 40-45 minutes, until the top is golden.
  7. Leave to cool a little, and serve with custard, vanilla ice cream, or cream.