Posh Marble Cake
Posh Marble Cake
Author: Maureen
Recipe type: Cake
Cuisine: Baking
Prep time:
Cook time:
Total time:
Ingredients
- 125 g butter, softened
- 1 teaspoon vanilla extract
- 1 ¼ cups (275 g) caster sugar
- 3 eggs
- ¾ cup (110 g) plain flour
- ¾ cup (110 g) self raising flour
- ½ cup (125 ml) milk
- pink food colouring
- 50 g frozen raspberries
- 1 tablespoon cocoa powder
- 50 g dark chocolate, chopped coarsely
- 25 g toasted almond kernels, chopped coarsely
Instructions
- Preheat the oven to moderately slow (160oC/140oC fan forced). Grease a deep 20 cm round cake pan, line the base with baking paper.
- Combine butter, vanilla, caster sugar, eggs, flour and milk in a medium bowl; beat on low speed with electric mixer until just combined. Increase speed to medium; beat until mixture is smooth and changed to a paler colour (1 to 2 minutes only).
- Divide mixture evenly among three bowls. Tint one quantity with a few drops of pink food colouring, and then gently stir in raspberries. Stir sifted cocoa and chocolate into second quantity. Add almonds to remaining quantity; stir to combine.
- Drop heaped teaspoons of each mixture into the pan. Tap pan gently on the bench to release any large air bubbles.
- Bake in a moderately slow oven for about 1 hour 10 minutes or until cooked when tested. Stand cake in pan for 5 minutes before turning onto a wire rack; turn cake top side up to cool. Dust cake with sifted icing sugar, if desired.
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