From Baking: From My Home to Yours by Dorie Greenspan (Houghton Mifflin, 2006)
250g plain flour
1 1/4 tsp baking powder
1/2 tsp salt
170g unsalted butter
225g caster sugar
4 large eggs
1/2 tsp vanilla extract
120ml whole milk
113g dark chocolate, melted and cooled
Grated zest of 1 orange
1/4 tsp orange extract
Preheat oven to 165 oC. Butter a loaf tin and dust with flour.
Whisk together the flour, baking powder and salt.
Beat the butter with a stand mixer/electric hand mixer until smooth. Add the sugar and beat for another 2-3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce mixer speed to low and alternately add flour mixture in 3 additions and the milk in 2, mixing only until each addition is incorporated.
Divide the batter in half and stir the melted chocolate into one half and the grated orange zest and orange extract into the other.
Spoon the batter into the tin in long alternating rows, in several alternating layers. Use a table knife and zigzag through the batter in 6-8 zigs and zags.
Bake for 1hour 20 – 1hour 30, or until a skewer inserted into the centre comes out clean. Transfer to a cooling rack and allow to rest for 15 minutes before turning out. Cool to room temperature on the rack.
Verdict: After my over-swirled Peyton & Bryne loaf cake, I needed to try again! The Greenspan marbling technique is definitely a marked improvement and gave a much more defined contrast between the two batters, although it’s still a bit more patchwork than swirled.
Next time I’ll be using the Peyton & Byrne recipe and the Greenspan marbling technique, as the former had the edge in the recipe stakes, with the yoghurt giving a deliciously moist loaf.
Side-by-side comparison of the marbling: