Post by Sylvia on Jan 3, 2009 15:14:50 GMT -6
Marble Cake
8 Portions
Preheat oven to 190oC/375oF
8 oz/225g Butter (room temp)
8 oz/225g caster sugar
4 medium eggs (well beaten)
8 oz/225g self-raising flour
finely grated rind and juice of 1 orange
1 oz/25g sifted cocoa powder
For the topping:
zest and juice of 1 orange
1 Tbsp granulated sugar
Lightly oil and line the base of an 8 inch/20.5cm round cake tin with greaseproof or baking paper.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat the eggs into the creamed mixture a little at a time, beating well between each addition. When all the egg has been added, fold in the flour, using a metal or rubber spoon.
Divide the mixture between 2 bowls. Beat the grated orange rind into one of the bowls with a little of the orange juice. Mix the cocoa powder with the remaining orange juice until smooth, then add to the other bowl and beat well.
Spoon the mixture into the prepared tin, in alternate spoonfuls. When all the cake mix is in the tin, whirl a skewer into the 2 mixes. Tap the base of the tin on the work surface to level the mixture. Bake for 50 minutes or until cooked and a skewer inserted in the middle of the cake comes out clean. Remove from the oven and leave in the tin for five minutes before turning out and cooling on a wire rack. Discard the lining paper.
For the topping, place the orange zest and juice with the granulated sugar in a small saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer gently for 3 - 4 minutes, until the juice is syrupy. Pour over the cooled cake and serve when cool. Store in an airtight tin.
Sylvia446
8 Portions
Preheat oven to 190oC/375oF
8 oz/225g Butter (room temp)
8 oz/225g caster sugar
4 medium eggs (well beaten)
8 oz/225g self-raising flour
finely grated rind and juice of 1 orange
1 oz/25g sifted cocoa powder
For the topping:
zest and juice of 1 orange
1 Tbsp granulated sugar
Lightly oil and line the base of an 8 inch/20.5cm round cake tin with greaseproof or baking paper.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat the eggs into the creamed mixture a little at a time, beating well between each addition. When all the egg has been added, fold in the flour, using a metal or rubber spoon.
Divide the mixture between 2 bowls. Beat the grated orange rind into one of the bowls with a little of the orange juice. Mix the cocoa powder with the remaining orange juice until smooth, then add to the other bowl and beat well.
Spoon the mixture into the prepared tin, in alternate spoonfuls. When all the cake mix is in the tin, whirl a skewer into the 2 mixes. Tap the base of the tin on the work surface to level the mixture. Bake for 50 minutes or until cooked and a skewer inserted in the middle of the cake comes out clean. Remove from the oven and leave in the tin for five minutes before turning out and cooling on a wire rack. Discard the lining paper.
For the topping, place the orange zest and juice with the granulated sugar in a small saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer gently for 3 - 4 minutes, until the juice is syrupy. Pour over the cooled cake and serve when cool. Store in an airtight tin.
Sylvia446