Prep time:

Cooking time:

Total time:

Serves: 8

250g Unsalted Butter, softened

275g Caster Sugar

1tsp Vanilla Extract

3 Eggs

340g Self Raising Flour

180ml Milk

3tbsp Raspberry Coulis

4.5tbsp Cocoa Powder

3tbsp Extra Caster Sugar

1.5tbsp Milk

For the Icing:

320g Icing Sugar

40ml Boiling Water

Pink Food Colouring

Lucinda Hamilton creates a multicoloured Marble Cake

For the cake:

  1. Preheat oven to 180⁰C and beat butter, sugar and vanilla in the mixer until light and creamy
  2. Add the eggs one at a time, beating well between each addition
  3. Fold through the flour and milk
  4. Divide mixture into 3 and keep one portion as it is
  5. Sift the cocoa powder, extra sugar and milk through 2nd portion
  6. Mix the raspberry coulis (or food colouring) into the 3rd portion
  7. Grease and line a round cake tin and drop alternate spoonfuls of mixture into tin and swirl with a knife to get a marbled pattern
  8. Bake for 45 mins until cooked through and cool on wire rack

For the icing:

  1. Mix icing sugar and water and colouring in a bowl until smooth.
  2. Spoon the icing over the cake and allow to cool

 

  • words:
  • pictures: David Merewether

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