Family Recipes.......this one a special cake baked for a family reunion.

How wonderful is it that a simple flavour, smell or sound can bring back bright memories of the past......

This time I turned back the clock by baking a Marble Cake introduced to our family many years ago by a business associate of my Dad's. What magical memories I have of being a young girl eating this simple cake with my Dad and his German friends.

Elsabeth's Marble Cake...... with Heidi's touch!

 

Ingredients:

First Bowl:

3 Cups Self Raising Flour
3 Tablespoons Melted Butter
3 Eggs
2 Cups Sugar
1 1/2 Cups Milk


Second Bowl:

3 Tablespoons Cocoa
3 Tablespoons Sugar
100 ml Milk

Method:

Beat eggs and sugar until light and fluffy.
Add melted Butter.

The egg and sugar mixture should leave a trail behind when the blades are lifted out of the bowl.

 

Next, add the sifted flour alternately with the milk until a smooth batter is formed.

Work from the centre of the bowl to incorporate all the flour. Scrape down the sides of the bowl using a spatula to ensure that no lumps of flour have collected.

Second Bowl:

Remove a third of the batter from the first bowl and add the ingredients for the second ( Cocoa) bowl.

Cocoa and sugar mixed together and milk ready to add to the batter to form the Cocoa mixture.

 

Preparing the Cocoa batter.

 

Grease a large ring mould, a Kugelhopf mould also called a Bundt Tin, very well. For added safety, give the ring mould a light dusting of flour to ensure that the cake does not stick!

Cake tin ready for the two batters.

 

Place half of the batter from the first bowl in the base of the cake tin.
Add the Cocoa batter next, and finally the remainder of the first batter.

Pouring the Cocoa batter on top of the plain batter.

 

Once the last of the plain batter has been poured on top of the cocoa batter, take a knife and pull the batter up and down all the way around the tin to create the marbled effect of the two batters.

 

Bake in a pre heated oven at 180 Degrees C for 35 to 45 minutes, or until a skewer comes out clean when inserted into the cake.

Allow cake to cool before removing from the cake tin.

 

Cool cake well before decorating with sifted icing sugar.

 

Miniature Easter baskets will add an Easter touch to my Marble Cake.

 

The final touches added...Icing sugar, mint sprigs and a white Iceberg Rose with the Mini Easter baskets........Happy Easter!!!

Aha.....and this is what the inside of your cake should look like! How beautiful is this small hibiscus flower? Hibiscus flowers are edible and safe to use as garnishes for food.

 

Enjoy this cake for afternoon tea.....sitting outside in the garden enjoying the last of the sunny days before Winter sets in....well, that is for us here in South Africa.