Sara’s Black and White Cake by Michele Platman

Sarah's Black and White Cake

Posted by Competition Entrant on 02/12/2013

  • Recipe difficulty: Easy
  • Vegetarian
  • Blog post
  • 4 of 5 1
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Ingredients

Mixing Bowl 1    

3 oz softened butter   
3 oz softened brown sugar  
2 large eggs    
3 tbspn drinking chocolate  
3 oz self-raising flour   
1 tbspn water

Mixing Bowl 2  
 
3 oz softened butter
4 oz ground almonds
2 large eggs
1 oz self-raising flour
4oz caster sugar


Entered by Michele Platman on 2/12/2013

Method

  1. Grease and line a 2lb loaf baking tin.  Pre-heat oven to 190˚C.
  2. Make up the two separate mixtures, using the one-bowl method for each, until each mixture is smooth and airy.  Spread the mixtures in alternate layers into the prepared tin, starting with “black” and ending with “black” at the top of the cake.  (Black, White, Black, White, Black).  Insert a clean skewer into the cake and swirl the mixtures to marble the contents.
  3. Bake in the pre-heated oven for 10 minutes, then reduce heat to 180˚C for a further 1¼ hours.  Test for done-ness with a clean and dry skewer.  If the skewer comes out clean, it’s done.  Cool the cooked cake for a while in the tin.  Then turn out onto a wire tray and allow to get quite cold.  Foil wrap to store, and this freezes very well.

A large ring-tin can be used instead of a loaf tin if preferred, using the same layering combination.

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Ingredients

Mixing Bowl 1    

3 oz softened butter   
3 oz softened brown sugar  
2 large eggs    
3 tbspn drinking chocolate  
3 oz self-raising flour   
1 tbspn water

Mixing Bowl 2  
 
3 oz softened butter
4 oz ground almonds
2 large eggs
1 oz self-raising flour
4oz caster sugar


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