Ingredients

Bowl 1

90g softened, unsalted butter

90g soft brown sugar

2 eggs

3 tbsp drinking chocolate

90g self-raising flour

1 tbsp water or milk

Bowl 2

90g softened, non-salted butter

120g caster sugar

2 eggs

120g ground almonds

30g self-raising flour

Method.

1 Heat oven to 180C/gas 4. Grease and line the base and sides of a 2lb loaf tin.

2 Make up the separate mixtures, using the one-bowl method for each, until both mixtures are smooth.

3 Spread the mixtures in the tin, in alternate layers, starting and ending with the chocolate. Insert a clean skewer into the mixture and swirl it around to “marble” the layers.

4 Bake for 10-15 minutes, then reduce the heat to 170C/gas 3 for 1¼ hours. Test for “doneness” with a clean skewer. If the cake is cooked, take out of the oven and allow to cool for about 20 minutes in the tin, then turn out on to the wire try. Foil-wrap when quite cold. A large ring tin can be used instead if the loaf tin if preferred. This cake freezes very well.