Choc-berry marble loaf

Author: Rebecca Johnston

Photographer: Carolyn Robertson

Serves: 8 (makes 8 slices)

Time to make: 55 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

Berry purée

1 cup frozen berries

¼ cup boiling water

spray oil, to grease

100g reduced-fat spread

70g (⅓ cup) castor sugar

2 eggs, beaten

1 teaspoon vanilla essence

130g (1 cup) flour

½ teaspoon baking soda

1 teaspoon baking powder

½ cup cocoa powder

⅓ cup skim milk

½ cup apple sauce

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Instructions

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1 To make berry purée, use a blender to process berries and boiling water. Whizz until smooth and pass through a sieve to remove seeds. Set aside.

2 Preheat oven to 180°C. Spray a 21cm x 8.5cm loaf tin with oil spray.

3 In a bowl beat spread and sugar until light and fluffy. Gradually add eggs and vanilla. Add sifted dry ingredients then gently stir in milk and apple sauce. Do not over-mix.

4 Mix half of the berry purée into cake mix. Pour half of the cake mix into tin. Layer with the remaining berry purée then the remaining cake mix on top. Swirl cake mix with the end of a spoon to marble berry purée into mix. Bake in oven for 30-35 minutes until risen and springy to touch. Cool on a wire rack.

Variations

Make it gluten free: Use gluten-free flour, baking powder and cocoa powder.

HFG tip

This loaf can be stored for up to 5 days.

Nutrition Info (per serve)

Calories 253 cal

Kilojoules 1060 kJ

Protein 7 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 13 g

Dietary fibre 4 g

Sodium 250 mg

Calcium 50 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.