Clementine & Chocolate Marble Cake



What’s your favourite kind of cake? Is it layered, smothered in icing, a plain pound cake perhaps or maybe something fruity? Mine is marble cake and today I’ve a festive one to share with you.


Considering this is my favourite kind of cake, I actually don’t make them that often. This recipe is from a Waitrose recipe card and I’m so glad I made it because it’s wonderful and absolutely perfect for winter when all manner of citrus fruits come into season. One in particular I’m very excited about are Seville oranges, I get very excited about them and I adore making lots and lots of scrumptious marmalade to keep us going throughout the year. I’ve still got some of my Seville Orange & Whisky Marmalade that I made last year, It’s heaven on toast.


Back to another favourite citrus fruit of mine, the clementine. I must have bowls of these during the festive period. I find amongst all the richness of Christmas dinners, chocolates and other treats, enjoying one of these is immensely refreshing and it makes me feel healthier. Well as healthy and one can feel when your eating chocolate for breakfast, lunch and dinner.


This cake is a marble one so consists of two flavoured cakes. The lighter coloured one has chocolate chunks and clementine zest swirled throughout whilst the darker cake is a chocolate one. It’s not an overly sweet cake and with the sweet and sharp clementine element balanced with the bitterness of the dark chocolate this cake is a delight and reminds me of Terry’s Chocolate Orange. Another must for me during Christmas.


What I love about marble cakes the most is the contrasting flavours as you’ve got two flavoured cakes all swirled together. Cutting into the cake to reveal the inside is a joy, it’s hard to believe something to so simple and mixing together two cake batters can produce such a stunning cake.




Clementine & Chocolate Marble Cake

A festive marble cake making the most of seasonal clementines. 

Course: Dessert
Servings: 12 Slices
Prep time: 10 min


  • 225 grams Unsalted butter room temperature
  • 225 grams Caster sugar
  • 225 grams Self raising flour
  • 4 large Eggs
  • 3 tbsp Milk
  • 3 tbsp Cocoa powder
  • 4 Clementines Zest
  • 50 grams Dark chocolate 70% cocoa solids, roughly chopped


  1. 1. Pre-heat the oven to 175C  and line a 2lb loaf tin with a loaf liner or grease and line with parchment paper. Set aside.

    2. In the bowl of a free-standing mixer fitted with a paddle attachment mix together the butter, sugar, flour and eggs until smooth. Scrape down the bowl with a spatula.

    3. Transfer half the batter to another bowl. To one of these bowls mix in the milk and cocoa powder and to the other stir through the clementine zest and chopped chocolate.

    4. Drop spoonfuls of the mixture alternately into the tin then at the end swirl together using a cake tester or knife. Bake for 50-1hr 1o minutes or until a cake tester inserted into the centre comes out clean. If it starts to brown too quickly cover with some foil.

    5. Leave to cool on a wire rack for 15 minutes before removing from the rack too cool completely.


  • Recipe adapted from Waitrose
  • This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
  • Keep in a cool, dry place away from direct sunlight.


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