Easter Loaf
Over a year ago
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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
- 150g Jordan's Country Crisp Chocolate
- 125g marzipan, diced
- 50g 70% dark chocolate
- 50g unrefined caster sugar
- 2 tbsp boiling water
Accompaniment
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Description
This is a perfect Easter treat, it is ideal for a family gathering as it will stretch to feed lots of people for either morning coffee or afternoon tea.
Method
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1

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