Chocolate Orange Marble Mielie loaf | Rhodes Quality

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250 ml (1 cup) caster sugar

125 ml (½ cup) Rhodes Quality Orange 100% Fruit Juice Blend

5 ml (1 tsp) vanilla essence

2 oranges, unpeeled, sliced


4 large Eggs

250 ml (1 cup) caster sugar

250 ml (1 cup) self raising flour

250 ml (1 cup) maize meal

125 ml (½ cup) Rhodes Quality Orange 100% Fruit Juice Blend

80 g dark chocolate, melted


190 ml (¾ C) icing sugar

65 ml (¼ C) Rhodes Quality Orange 100% Fruit Juice Blend


To make the syrup, place the caster sugar and Rhodes Quality Orange 100% Fruit Juice Blend into a small saucepan. Bring to the boil and stir to dissolve the sugar. Add the vanilla essence and the orange slices. Reduce the heat and simmer for 15 minutes until the oranges are seeped. To make the batter, beat together the eggs and the caster sugar until light and fluffy. Sift together the flour and the maize meal and add to the eggs alternatively with the Rhodes Quality Orange 100% Fruit Juice Blend. Line a baking loaf pan with baking paper and spray well with non-stick spray. Remove the orange slices from the syrup, reserve the syrup, and arrange on the bottom of the pan. Spoon in the cake batter. Pour the melted chocolate over the top of the batter and use a wooden skewer to swirl the chocolate through the cake batter. Bake the orange loaf in an oven that has been preheated to 180°C for 35 minutes or until a wooden skewer inserted near the middle comes out clean. Remove the loaf from the oven and poke a few holes in the top with a small knife. Pour over the reserved syrup and leave to cool. To make the glaze, whisk small amounts of Rhodes Quality Orange Juice into the icing sugar, adding just enough to make a smooth thick paste. Drizzle the orange glaze over the top of the loaf.


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