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Vanilla-chocolate marble loaf
Although this cake takes a little more effort than others, the results are so worth it…plus you’ll get two cakes out of one recipe! Enjoy as is for a simple tea, or top with one of our delicious buttercreams.

Vanilla-chocolate marble loaf

Makes: 2 loaves

Ingredients

Vanilla cake:
1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/4 cup plain yoghurt

Chocolate Cake:
1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup plain yoghurt

Directions

Preheat your oven to 160°C (convection mode). Grease and line two 21 x 11cm loaf tins with baking paper.

For the vanilla cake, whisk the eggs until frothy, then mix in the melted butter and yoghurt until well combined. Add the cake mix and whisk to form a smooth batter. Set aside.

In a separate bowl, repeat the above method for the chocolate cake batter mix.

Working with only half of each batter, dollop spoonfuls of batter into one of the prepared tins, alternating flavours, and swirl together using a skewer. Repeat with the remaining half of the batters to make the second loaf.

Bake the loaves for 40-45 minutes or until a skewer inserted into the center comes out clean. Leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool.

Tip: If you don’t have two loaf tins, you can use a 20cm square or round tin instead, or bake the extra batter into cupcakes.

Ingredients

Vanilla cake:
1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/4 cup plain yoghurt

Chocolate Cake:
1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup plain yoghurt

Directions

Preheat your oven to 160°C (convection mode). Grease and line two 21 x 11cm loaf tins with baking paper.

For the vanilla cake, whisk the eggs until frothy, then mix in the melted butter and yoghurt until well combined. Add the cake mix and whisk to form a smooth batter. Set aside.

In a separate bowl, repeat the above method for the chocolate cake batter mix.

Working with only half of each batter, dollop spoonfuls of batter into one of the prepared tins, alternating flavours, and swirl together using a skewer. Repeat with the remaining half of the batters to make the second loaf.

Bake the loaves for 40-45 minutes or until a skewer inserted into the center comes out clean. Leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool.

Tip: If you don’t have two loaf tins, you can use a 20cm square or round tin instead, or bake the extra batter into cupcakes.

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