Italian Marble Cake By Gennaro

• 2 3/8 cups self raising flour sifted
• 1 pinch salt optional
• 2 1/2 cups caster sugar
• 2/3 pound Bertolli spread
• 6 medium eggs beaten
• 7/8 cup milk chocolate good-quality, melted & cooled
• 2 grated orange zest x teaspoons
• 1 Bertolli spread x 28 cm ring tin, greased with, & dusted with flour, alternatively a 22cm springform tin

1. Preheat the oven to 170u0b0C, 160u0b0C fan oven.
2. Cream the Bertolli Spread, sugar and pinch of salt (if used) together until light and fluffy. Add the beaten eggs gradually until well amalgamated followed by the orange zest. Divide the mixture, pouring half into another bowl.
3. In one bowl, fold in the melted chocolate and half of the flour. In the other, fold in the flour. Pour the chocolate mixture in first and then the white one.
4. Bake in the oven for about 45 minutes in the ring tin or 1 hour in the springform tin. Test with a skewer, if it comes out dry, the cake is cooked. TIP - If, during baking, you notice the top of the cake gets too brown, cover it with a sheet of greaseproof paper.
5. Remove from the oven, allow to cool a little and serve or store in an airtight tin until required.

flour, salt, caster sugar, eggs, milk chocolate, orange zest, ring tin

Taken from www.yummly.com/recipe/Italian-marble-cake-by-Gennaro-378591 (may not work)