One for the sweet toothed – here, the marbling is achieved by sandwiching the two different doughs with the Nutella and banana, then giving the dough a couple of judicious twists before laying it in the tin
The yeasted dough rises in the oven to create a distinctive marbling. Eat this cake either hot out of the oven or at room temperature, so it’s not too heavy.
1 quantity Enriched yeast dough
15g cocoa powder
150g nutella, (chocolate hazelnut spread)
2 bananas, peeled and cut into 1cm slices
100ml Stock syrup glaze
1 Make up the dough following the recipe for enriched yeast dough in this book, up to the proving stage. Divide the dough in half and place one half in a bowl. Mix the cocoa powder with 1–2 tsp water and add this to the other half of the dough.
2 Knead until totally combined, then place in a separate bowl. Cover both bowls of dough loosely. Leave them to prove for 4 hours at room temperature. Alternatively, cover and leave in the fridge overnight.
3 Grease and line the base of a 23cm springform tin.
4 Knock the chocolate dough back and pin it out (pull it out slightly, then roll it) to a rectangle about 15cm x 50cm.
5 Spread the Nutella over the top of the dough, right to the edges, then place the banana slices all over the dough.
Pin out the plain dough to a rectangle the same size, and lay this over the top of the banana-topped dough.
6 Press down lightly, then cut in half lengthways. Holding either end of one piece, twist in opposite directions and lay carefully into the cake tin. Twist the other half in the same way and fold into the centre of the first half.
7 Leave to prove for 2 hours, covered, in a warm place until doubled in size. Preheat the oven to 180°C.
8 Bake for 35–40 minutes until golden brown and risen. The base should sound hollow when tapped. Brush with the stock syrup glaze then leave to cool on a wire rack.
Recipe courtesy of James Martin, extracted from Sweet