Mum must have made this for our birthdays regularly (and only on our birthdays) because to me, 'marble cake' is synonymous with 'birthday cake'. So much so that even now I'm a big girl, I like to have marble cake to celebrate another passing year (perhaps 'celebrate' is too optomistic a word now. I acknowledge my birthday).
A couple of years ago, mum found this poshed-up version of marble cake. Same pucci-esque pattterns that still delight me, but studded with grown-up extras: moist raspberries in the pink batter, gooey chocolate chunks in the brown, and almond slivers for a contrasting chew in the plain.
So happy birthday to me and to Dig In. My blog is now one year old! Me? Many more than that. Enjoy!
A Women's Weekly recipe, March 2006. Mum made this, and she pretty much followed the recipe (instead of tweaking wildly).
- Preheat oven to 160 and prep a deep 20cm round tin.
- Combine 125 gms soft butter, 1 tspn vanilla, 1 and 1/4 cups sugar, 3 eggs, 3/4 cups plain flour, 3/4 cups SR flour and 1/2 cup milk in a medium bowl. Using your electric whisk, beat slowly at first to combine ingredients, then increase speed to medium and beat for a couple of minutes until smooth and a paler colour.
- Divide the mix between three bowls.
- In the first bowl, add some pink food colouring then gently stir thru 50 gms frozen raspberries.
- In the second bowl, sift in 1 tbspn cocoa and 50 gms dark chocolate that you've chopped into chunks.
- In the third bowl, fold thru 25 gms slivered almonds.
- Now drop heaped spoonfuls of each mixture into the pan. Once all in, tap cake tin gently on the bench to release any large air bubbles that might be trapped between your dollops.
- Bake 1 hour and 10 minutes or until done. Happy birthday!