So, I woke up this morning feeling more than energetic after a good night’s rest and spent an hour in bed annoying my husband, who wanted to carry on sleeping.
In his attempt to keep me at away, he suggested that I bake. I had planned to bake a lemon cheesecake, but didn’t have enough biscuits on hand. He then suggested that I make a marble cake cause that was what he felt like. Hmm… Marble cake. I haven’t had one of those in ages, plus, I’ve never made one. So, off marching into the kitchen I went.
I pulled out one of my mother’s cookbooks, which she owned from before I was born. Classic english cookbooks, filled with old fashioned cake recipes. I was sure I could find a recipe for Marble Cake in there. And I was right, on page 386. I also researched online for similar recipes, but stuck to the one in the book as I wanted a dense marble cake like how I remembered it to be, and not one that was light and fluffy like a sponge cake.
The recipe was great, cake was moist but dense and felt just like how Mum used to make it.
Here is the recipe:
- 50g plain chocolate (I used dark chocolate, and it tasted just as good)
- 15 ml (1tbsp) of water
- 5ml (1tsp) vanilla extract
- 175g butter
- 175g caster sugar
- 3 eggs, beaten
- 250g plain flour
- 10 ml (2 level tsp) baking powder
- 2.5 ml (1/2 level tsp) salt
- 30 ml (2 level tbsp) milk
- 5 ml (1tsp) orange essence
- 25 g icing sugar (optional)
- Grease and base line a 23cm (9 inch) springform cake tin. In small saucepan, over very low heat, melt chocolate in the water, then add vanilla extract and cool.
- Cream butter and sugar until light and fluffy, adding beaten eggs a little at a time. Beat well after each addition. Sift together flour, baking powder and salt. Fold dry ingredients into creamed mixture alternating with milk and orange essence until well combined and smooth.
- Remove 1/3 of the cake mixture into a small mixing bowl and add melted chocolate. Stir in until evenly blended.
- Place large spoonfuls of the plain and chocolate mixtures alternately into prepared tin.
- Cut through mixture several times with a knife and bake at 180 degrees celcius for 1 hour, or until a skewer comes out clean.
- Cool in tin for a few minutes before removing sides of tin to cool completely.
- When cake is cook, top with sifted icing sugar.
Kitchenery 