Jersey Black Butter & Chocolate Swirl Loaf

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and lightly flour a 9x5 inch loaf tin.

In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. An electric mixer makes this easier.

Beat in the eggs one at a time, followed by the mashed Jersey Royal potatoes. Mix until well combined.

Gradually add the flour, baking powder, and bicarbonate of soda to the wet ingredients, mixing until just combined. Be careful not to overmix.

Stir in the diced apple, if using.

In a small saucepan, gently melt 50g of the Jersey Black Butter with the chopped dark chocolate over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.

Divide the cake batter in half. Stir the melted chocolate and black butter mixture into one half of the batter.

Add the remaining 100g of black butter to the plain batter and stir until combined.

Spoon alternating dollops of the plain black butter batter and the chocolate black butter batter into the prepared loaf tin. Use a skewer or knife to swirl the batters together, creating a marbled effect.

Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil.

Let the loaf cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Serve sliced and enjoy!