Sunday, October 21, 2012
What is not to love about a good Marble Cake? Easy to whip up for maximum effect. The key is to make sure you don't over-marble it so the two colours end up making a light brown colour instead of giving you the definition you need for it to be a proper marble cake. Get a knife and just do some basic zigzags (I think I only did 2 full zigzags through the cake), and you will be rewarded with something like this. The flavours were chocolate-orange and lemon and I really liked the texture of it....before I gave it all away that is!
1 c caster sugar
2 c self raising flour
1/4 tsp salt
3/4 c milk, warmed
2 Tbsp cocoa powder
2 Tbsp boiling water
zest of an orange
1 tsp vanilla
zest of a lemon
Preheat the oven to 180C and grease a 20cm ring tin then dustit with flour making sure you tip out the extra. I actually used a 20cm tin and lined the base after greasing it with butter. This did increase the cooking time but as I don't have a ring tin (yes you read that first here), I didn't have the option.
Beat the butter until creamy then gradually beat in the sugar until light and creamy. Beat the eggs together and then add those gradually to the butter mixing in 1-2 Tbsp of the measured flour as you go.
Sift the rest of the flour with the salt then add to the butter mix alternately with the milk.
Divide the batter between two bowls. Mix the cocoa with the boiling water and stir into one lot of batter along with the orange zest. To the other add the vanilla and lemon zest.
Drop spoonfuls of each batter into the tin then marble with a knife...remember to not overdo it.
Bake 40-50 mins or until cake is cooked.
Once the cake is cooled spoon over a glaze made with sifted icing sugar and orange juice.