Marble loaf with caramel icing

1. Preheat oven to moderate, 180°C.Lightly grease a 10 x 20cm loaf pan. Line base and sides with baking paper.
   
2. In a large bowl, beat butter and sugar together using an electric mixer, until pale and creamy. Add eggs, one at a time, beating well after each addition.
   
3. Lightly fold flour into creamed mixture alternately with milk, beginning and ending with flour. Divide mixture into three.
   
4. Leave one portion plain, add combined cocoa and water to another and a few drops of pink food colouring to the remaining portion.
   
5. Drop alternate colours into pan until 2/3 full. Swirl gently with a skewer. Bake for 40-45 minutes, until cooked when tested. Cool in pan for 5 minutes, then turn onto a wire rack to cool completely.
   
6. . CARAMEL ICING. Heat brown sugar and butter in a saucepan on low, stirring until sugar dissolves. Blend in cream. Stir for 2 minutes. Whisk in icing sugar until smooth (add a few drops of hot water if needed). Cool slightly before spreading over cooled cake. Top with chocolate curls.

• To make chocolate curls, pour melted chocolate onto an upturned tray and set. Run a sharp knife over the surface at a slight angle to form curls.
  
• Store loaf in an airtight container, or you can wrap it well and freeze.
  
• You can also bake this loaf in a 22cm cake pan — allow a cooking time of 40-45 minutes.
  

Also in the mag this week:

True life

From the food pages

• Grilled garlic mussels
  
• Budget meal planner: Eggplant and chicken mince hot pot for $9.60
  
• Reader recipe: Fruit medley slice by Ruth Williams, Fairy Meadow, NSW.