Iced Marble Cake -

Iced Marble Cake

Ingredients

150 g (6 oz) butter
150 g (6 oz) caster sugar
3 eggs, beaten
150 g (6 oz) self-raising flour, sifted
1 tablespoon cocoa powder, sifted
75 g (3 oz) milk chocolate drops
1 tablespoon (15 ml) milk
75 g (3 oz) glacé cherries, quartered
Few drops of red food colouring
Grated rind and juice of 1 lemon
100 g (4 oz) icing sugar
15 g ( ½ oz) flaked almonds

Details

Serves: 8

Method

1 Grease and line an 18 cm (7 inch) round, deep, loose-bottomed cake tin.

2 Beat the butter and caster sugar until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle. Fold in the remaining flour, and divide the mixture between 3 bowls.

3 Beat the cocoa, 50 g (2 oz) of the chocolate drops and the milk into 1 of the bowls. Roughly chop 50 g (2 oz) of the cherries and fold into the second bowl, with the red food colouring. Add the rind and 1 table­spoon (15 ml) of the lemon iuice to the remaining bowl of cake mixture.

4 Spoon tablespoons of the 3 cake mixtures randomly into the pre­pared tin. Level the surface and place in a preheated oven, 180˚C (350˚F), Gas Mark 4, for 1 hour, until well risen and golden brown. Turn out and cool on a wire rack.

5 Mix the icing sugar with enough of the remaining lemon juice to make a thick, smooth icing. Spread over the top of the cake, then scat­ter the cake with flaked almonds and the remaining cherries. Melt the remaining chocolate drops and drizzle over the cake. Leave to set for about 15 minutes.

PREPARATION TIME: 25 MINUTES, PLUS 15 MINUTES SETTING TIME
COOKING TIME: 1 HOUR
OVEN TEMPERATURE: 18O˚C (350˚F), GAS MARK 4

Related food category:

• Teatime Favourite