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Choc-ClemenGold Marble Loaf with Candied ClemenGold Slices


A moist chocolate-citrus marble loaf topped with rich chocolate icing. Great for a picnic, roadside coffee break or tea time treat.

  • Yields: 1 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 55 mins
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Marble Loaf 

225 g butter
225 g sugar
225 g flour
2 tsp (10 ml) baking powder
pinch of salt
4 large eggs
2 Tbsp (30 ml) milk
3 Tbsp (30 ml) cocoa powder
zest of 2 ClemenGoldmandarins
1 Tbsp (15 ml) ClemenGold juice
50 g dark chocolate, broken into pieces

Chocolate Icing

50 g dark chocolate (70%), chopped
75 g butter, softened
60 g icing sugar
1 Tbsp (15 ml) cocoa powder, sifted
1 Tbsp (15 ml) cream/milk

Chocolate-dipped Candied ClemenGold

2 ClemenGoldmandarins
1 C (250 ml) water
1 C (250 ml) sugar
50 g dark chocolate (70%), chopped
1 tsp (5 ml) coconut oil, melted
Maldon salt (optional)

Marble Loaf

Preheat the oven to 180 °C.

Line a loaf tin (21cm x 11cm x 7cm deep) with baking paper.

Beat the butter, sugar, flour, baking powder, salt and eggs together until smooth.

Split the mixture equally into two bowls; add the milk and the cocoa powder into one bowl and mix to combine. Add the ClemenGold juice and zest to the other bowl of batter and mix to combine.

Spoon alternate dollops of the mixture into the loaf tin, then use a skewer to create a marble effect by swirling it through the mixture.

Bake in the oven for 45-55 minutes until a skewer inserted into the centre comes out clean.

Chocolate Icing

Melt the chocolate and set aside to cool. Beat the butter, icing sugar and cocoa powder together. Add the cooled melted chocolate and incorporate. Add the cream/milk and beat until smooth.

Chocolate-dipped Candied ClemenGold

Slice the fruit widthways into rounds about 2-3 mm thick. Add the sugar and water to a wide saucepan and place over low heat. Stir until the sugar dissolves and let the mixture simmer very gently for about 5 minutes. The heat should be kept low to avoid the mixture boiling too vigorously and colouring the sugar.

Place the ClemenGold slices in, ensuring that they are all submerged in the syrup and preferably not overlapping too much. Do this in two batches if necessary. Simmer for 30-40 minutes, flipping the slices halfway. Use silicone tongs to remove from the hot sugar mixture and place onto a wire rack to drain the excess liquid. Leave to dry for a few hours.

Line a baking tray with baking paper. Melt the chocolate, add the coconut oil and mix until smooth. Dip the candied ClemenGold slices halfway into the chocolate, hold over the bowl and allow the excess chocolate to drain off, then place onto the prepared tray. Let the chocolate set slightly, then add a sprinkle of Maldon salt if using (if you add directly after dipping it will dissolve). Allow to dry completely.

To Assemble

Cool the cake completely in the tin, then turn it out onto a wire rack. Add dollops of chocolate icing to the top of the loaf and swirl to cover. Top with candied ClemenGold slices and serve.