Marble Cake
with a hint of rum
Today I wanted to bake a quick cake as my life is quite messy right now with house viewings and my mother staying here there’s just a lot going on and not much time. But there’s always time for cake.
Ingredients
175g unsalted butter
175g light brown caster sugar
3 free-range eggs
½ tsp rum extract
225g flour
½ tsp bicarbonate of soda
pinch of salt
2 tbsp milk
2 tbsp Dutch cocoa powder
2 tbsp strong black coffee
Instructions
Preheat oven to 175°C. Line a standard loaf tin with baking paper.
Mix the butter and sugar with an electric whisk (or mixer) in a large mixing bowl until pale and fluffy. Add the eggs, one by one, whisking well after each egg.
Add the rum extract.
Add the flour, salt and bicarbonate then mix it gently into the butter and egg mixture.
Mix the cocoa powder and the coffee together in a medium sized bowl to form a smooth paste. Add half of the cake batter to the bowl and mix very well with a spatula or spoon.
Add the milk to the other portion of the mixture, stirring in gently until well combined.
Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect (see photo’s below).
Bake for 50 minutes until the cake until a skewer inserted into the centre of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing.
How to Marble?
First row of blobs.
Second row row of blobs on top of the first row.
Get a knife an swirl through both layers up and down.
This is what you get. I’ve used self-raising flour for this cake instead of flour and bicarbonate and you can see that the cake collapsed a little. So I always prefer using bicarbonate for a nice spoungy cake.
Love, Yvonne