Apricot and chocolate marble cake

Apricot and chocolate marble cake

Scandinavian Baking
Columbus Leth

In my childhood I made loads of versions of this pound cake... Anybody can memorise this recipe; it is so simple. And then you can add all kinds of other things according to what you like. Marble cake is a classic among them; my recipe has chocolate and dried apricots. It can last for days and tastes good even when a bit dry, when it's best dunked in coffee!


Quantity Ingredient
250g butter, plus more for the tin
250g caster sugar
4 eggs, lightly beaten
220g plain flour
50g plain flour
50g best dark chocolate, finely chopped, at least 60% cocoa solids
2 tablespoons cocoa powder
50g organic dried apricots, chopped


  1. Preheat the oven to 180°C.
  2. Cream the butter and sugar with an electric mixer until light and fluffy.
  3. Gradually add the eggs, beating well after each addition. Sift in the flour and mix again just until a smooth dough forms. Halve the batter and put each half in a bowl. Add the chocolate and cocoa to one bowl and mix well. Mix the dried apricots into the batter in the other bowl. Butter a 1.5-litre loaf tin.
  4. Pour the chocolate batter into the prepared tin and spread it out evenly, then pour over the apricot batter and spread that evenly, too. Take a spatula and dip it into the batter, going right to the bottom of the tin and pulling up to make a swirl inside the cake. Repeat three times in different places in the tin.
  5. Bake for one hour. Insert a clean skewer into the middle of the cake; it should emerge clean. If not, bake for five minutes more, then check again.
  6. Leave to cool in the tin and serve cold.
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