Recipe home
Funky marble cake
Ingredients
125g (4oz) butter, softened
1tsp vanilla extract
275g (10oz) caster sugar
3 medium eggs
110g (4oz) plain flour
110g (4oz)
self-raising flour
125ml (4fl oz) milk
pink food colouring (optional)
50g (2oz) frozen raspberries
1tbsp cocoa powder
50g (2oz) dark chocolate, coarsely chopped
25g (1oz) toasted flaked almonds, coarsely chopped (optional)
icing sugar, to dust
1tsp vanilla extract
275g (10oz) caster sugar
3 medium eggs
110g (4oz) plain flour
110g (4oz)
self-raising flour
125ml (4fl oz) milk
pink food colouring (optional)
50g (2oz) frozen raspberries
1tbsp cocoa powder
50g (2oz) dark chocolate, coarsely chopped
25g (1oz) toasted flaked almonds, coarsely chopped (optional)
icing sugar, to dust
Add raspberries for a fruity twist
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Method
1 Preheat oven to 160°C (140°C fan, gas mark 2-3). Grease a deep 20cm (8in) round cake tin and line the bottom with greaseproof paper.2 Put the butter, vanilla, sugar, eggs, flour and milk in a medium bowl and beat with an electric mixer on low speed until just combined. Increase the speed to medium and beat for 1-2 min until the mixture is smooth and paler in colour.
3 Divide the mixture equally between three bowls. Tint one quantity pink with a few drops of food colouring, if using, then gently stir in the raspberries. Sift the cocoa over the second bowl and stir in with the chocolate. Leave the third quantity plain, or stir in the almonds, if using.
4 Alternating the mixtures, drop heaped spoonfuls into the prepared tin. Shake the tin to distribute the mixtures evenly, and gently tap it on the work surface to release any air bubbles. Bake for 1 hr 10 min until a skewer inserted in the centre comes out clean. Leave the cake to cool in the tin before turning out onto a rack. Carefully peel off the lining paper and turn the cake over to cool completely. Sift icing sugar over the top before serving.
COOK’S NOTE
Adjust the oven shelves so that the top of the cake is closer to the centre.
Menu suggestions for this recipe
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