Marble Cake recipe
Best eaten on the day it was baked.
Recipe type: Cake
- 2 cups of plain flour, sifted
- 2 tsps baking powder
- ½ tsp salt
- 175 gms butter, room temperature
- 1½ cups caster sugar + 3 tlbs extra caster sugar
- 4 large eggs
- 1 tsp vanilla essence
- ⅓ cup cocoa powder
- ⅓ cup hot water
- 1 tlbs instant coffee powder
- red food colouring
- Preheat oven to 150°C fan forced/ 170°C.
- Line a large cake pan with baking paper.
- In a small bowl, add the hot water, coffee powder, cocoa powder and 3 tlbs sugar and mix until smooth with no lumps. Set aside to cool.
- In a mixing bowl add the butter and beat it until smooth. Gradually add the sugar and continue to beat until combined. Next add the vanilla essence and beat until light in colour.
- Add the eggs one at a time and mix.
- Then add the sifted flour, baking powder and salt, mix until combined.
- Divide the mixture up into 3 bowls. Add red food colouring to one of the cake batters and mix until combined.
- Then add the cocoa mixture to one of the other cake batters and mix well.
- You can then add the plain, chocolate and pink cake batter randomly into the cake pan. Then you can swirl the mixture with a knife or spoon.
- Bake in the oven for 45 to 55 mins. Check with a cake skewer to see if it's done.
- Remove for the oven and cool in the pan for 5 mins. Then cool completely on a cake rack.
- We iced the cake with just a chocolate icing. I don't have the exact measurements as I just mix it together and go by feel. The ingredients I used was icing sugar, cocoa, butter and milk.
This recipe was adapted from sailusfood
The recipe I used was okay but I found that the cake was only a one dayer cake. One dayer meaning best eaten on the day of being baked. It was really nice on the day but I had a piece this morning and felt it was a bit dry. I ended up putting it in the microwave for 10 secs and that made it better to eat. The cake has a small amount of instant coffee in it and the kids said that they could taste it. I could taste a slight hint of coffee which was nice but I might omit that next time and see if it makes a taste difference. Some of the kids didn’t like that you could taste the coffee. If I make this recipe again, I would definitely do some changes.
Now this Almond Cake is our favourite recipe at the moment. My hubby and kids requested that I make this again. It is an easy recipe to follow and quick to mix together.
Almond Cake recipe
Recipe type: Cake
- 1 cup vanilla sugar (I used 2 pkts of vanillin sugar and then filled the rest up with caster sugar)
- 1 lemon, zested and finely chopped
- 2 eggs
- ¼ tsp salt
- 1 cup flour (I used ½ cup of plain flour and ½ cup almond meal)
- ½ cup butter, melted
- 2 tlbs sliced almonds
- 1 tlbs raw sugar
- Preheat oven at 150°C fan forced/170°C
- Line a 9 inch cake pan with baking paper.
- In mixing bowl, add vanilla sugar and finely grated lemon zest .
- Add eggs, one at a time and mix.
- Add in salt.
- Mix in the flour and melted butter until combined.
- Pour batter into the cake pan.
- Sprinkle raw sugar and almonds on top.
- Bake in oven for about 25 minutes or until lightly brown on top. Remove from oven, cool several minutes before taking out and transfer to a cake rack.
- You can eat it warm or at room temperature.
This recipe was adapted from shugarysweets
The Almond cake we find is a perfect accompaniment to our afternoon cup of coffee. It has a great texture and is not too sweet. The last time I made it, I thought the kids wouldn’t like it because it had the almonds on top but I was surprised, they really like it. When the kids request that I make a cake again, I know that it has their tick of approval! Happy baking!