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.
MAKES ABOUT 10 SLICES
Seen at its best sliced, and arranged on a plate, to show off the intriguing pattern.
225 g (8 oz) butter
225 g (8 oz) caster sugar
4 eggs, beaten
225 g (8 oz) self-raising flour
finely grated rind of 1 large orange
15 ml (1 tbsp) orange juice
few drops orange flower water (optional)
75 g (3 oz) plain chocolate
15 ml (1 tbsp) cocoa powder
1. Grease a 900 ml (2 pint) loaf tin and line the base and sides with greaseproof paper.
2. 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.
3. Transfer half of the mixture to another bowl and beat in the orange rind, juice and orange flower water, if using.
4. 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.
5. 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.
6. 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.
