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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

Method

  • STEP 1
    Preheat the oven to 180 C/ 170 C fan oven/ Mk 5. Line a 2lb/ 900g loaf tin with baking parchment.
  • STEP 2
    Beat together sunflower spread and sugar until light and creamy. Stir in egg and milk gradually, alternating with a spoonful of flour.
  • STEP 3
    Fold in remaining flour, the cornflour and the baking powder. Fold in Jordans Country Crisp Chocolate.
  • STEP 4
    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.
  • STEP 5
    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.
  • STEP 6
    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.
  • STEP 7
    Leave to cool completely for about 2 hours, before slicing.
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