Ťhis is a special type of marble cake, one that will stay moist and keep well. It’s also one of those teatime cakes that will turn into your new favourite. It seems to please all generations in my family, from my grandmother to my (often very fussy) mum, and my friends and their parents. Basically, a big thumbs-up.
The oil and cream help to add fat and flavour without the cake drying out too quickly. The coffee icing on top is optional and can be substituted with a chocolate icing or none at all.
准备 10 分
厨师 40 分
250g self-raising flour
A pinch of salt
100g light brown sugar
120Benjamina Ebuehi 的柠檬龙蒿蛋白酥饼食谱
1 tbsp vanilla bean paste
80Benjamina Ebuehi 的柠檬龙蒿蛋白酥饼食谱
150ml neutral oil (例如, sunflower)
50g dark chocolate, melted
For the icing
1 tsp instant coffee
150g icing sugar, sifted
Cocoa powder, for dusting
[object Window] (160C扇)/350氟/气 4. Grease an 18cm x 28cm cake tin with cooking spray or butter.
In a bowl, combine the flour and the salt. 在另一个, larger bowl (or a stand mixer), whisk the eggs, sugars and vanilla until pale thick and fluffy.
In a jug, combine the cream and oil, then drizzle into the eggs and sugar, mixing gently until combined. Slowly add the flour mixture until just combined.
Measure 170g of the batter into a smaller bowl and stir in the melted chocolate until the mixture turns brown.
Pour the remaining plain vanilla batter into the baking tray and spoon dollops of the chocolate batter on top. Use a butter knife to drag and swirl the chocolate through the vanilla sponge, to create a ripple effect.
烘烤 25-30 分钟, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool completely before icing.
To make the icing, mix the instant coffee with 20ml hot water and leave to sit for a few minutes. Stir this into the sifted icing sugar until the mixture is homogeneous and thick. (If it’s too runny, add some more icing sugar; and if too thick, add a touch more water.) Drizzle the icing over the cake, leave to set for 10 分钟, then dust with cocoa powder, slice and serve.