Skip to main content

Vanilla and Coffee Marble Cake



This vanilla and coffee marble cake is the perfect sweet treat for coffee lovers like myself. Even if you aren’t a fan of coffee, the vanilla helps to create a classic flavour palate that is sure to be a crowd pleaser. I especially love to serve this as dessert as it works perfectly with your after dinner coffee or tea.




Ingredients:

For the cake:

·      200g caster sugar
·      200g butter
·      200g self-raising flour
·      3 eggs
·      2 tsps baking powder
·      3 tbsps milk
·      1 tsp vanilla extract
·      2 tbsp instant coffee (you can add more if you like it stronger)

For the icing: 

·     100g butter
·     200g icing sugar
·     2 tbsps milk
·     1 tbsps instant coffee

Method: 

1)   Begin by preheating the oven to gas mark 4 and greasing and lining your baking tin
2)   Cream the butter and sugar together in your mixing bowl
3)   In a separate bowl sift the flour and mix in the baking powder
4)   Add the eggs to the butter and sugar and whisk together, then gradually add in your flour mixture. Add in the vanilla extract and mix well.




5)   In a jug or cup, mix the milk with the coffee until it is well combined
6)   Pour the cake mixture into the prepared tin, leaving behind 4 tbsps of the cake mix
7)   Pour the coffee mix into the remaining cake mixture and mix until well combined
8)   Dot the coffee cake mixture on top of the rest of the cake mix. Using a fork create a marble effect.
9)   Bake the cake for 30 minutes, check with a toothpick or skewer to ensure that the        
cake has baked through. 
10) Allow the cake to cool for an additional half an hour. 
11) In the meantime whisk together the butter, icing sugar, milk and instant coffee to
 create your icing

12) Once cooled, ice your cake and serve alongside your favourite hot drink. Enjoy!

Comments

  1. Let's Curry 2 June 2020 at 16:44

    I love coffee and I love vanilla. You brought the best of both in this recipe.

    ReplyDelete

Post a Comment

Popular posts from this blog

Udon Noodle Soup

As a lover of Japanese food, I am always eager to learn how to prepare traditional recipes at home. What I love about this Udon Noodle Soup is just how adaptable it is. The chicken broth can be replaced with vegetable or beef broth and cod can be replaced with prawns, chicken, meat or tofu! You can also add or replace any of the vegetable components to suit you or whatever is in the fridge.  This recipe, however, is by far my favourite combination. The melt-in-the-mouth cod and rich broth create a warming sensation on your taste buds. Whilst the spinach and broccolini add a welcome freshness to liven up the broth and balance the flavours. It is the perfect meal for any day.  Ingredients (serves 2)  For the broth: ·       1 packet of pre boiled udon noodles ·       400 ml chicken/vegetable broth ·       1 medium onion ·       100g spinach...
1 comment
Read more

Blueberry Meringue Cake

Hello everyone, Today's recipe is a beautiful blueberry meringue cake. This cake is one that can be passed off as a dessert and a tea time snack and though it looks complicated it actually takes no time at all! For this recipe you will need:   1 punnet of blueberries 2 eggs 250g sugar  125g butter  75g self raising flour 100 ml milk 1 tsp vanilla extract 1 tsp baking powder  1 tub of double cream Method:  (Preheat oven to gas mark 4) Begin by separating your sugar into two 125g portions. Cream together your butter and one portion of your sugar with an electric mixer.  Next separate your eggs, adding the yolk to your cake mixture and keeping the whites in a clean bowl for later.  Then slowly add the flour, followed by the vanilla, baking powder and milk to loosen the batter. Once you have a creamy cake batter, pour it into a lined sheet cake tray.  Next, whisk together your egg whites...
1 comment
Read more

Ratatouille

Ratatouille is a hearty vegetable stew packed full of flavour. It is really lovely way to serve up the veg component of your meal.  Ingredients:  ·       1 aubergine ·       2 stalks of celery ·       8 brussels sprouts ·       1 bell pepper ·       1 can of plum tomatoes ·       1 tbsp balsamic vinegar ·       2 tbsp mixed herbs ·       Juice of ½ a lemon ·       Olive oil ·       Salt and pepper to taste Method:  1)     Begin by dicing all the vegetables into roughly the same sized chunks 2)     Add all your vegetables to a pan with some olive oil and fry them off until partially cooked 3)     Then add your canned tomatoes, herbs...
2 comments
Read more