Happy Easter
April 2nd, 2012 | Posted in Recipe Blogs by Mat
Hi guys,
Who’s looking forward to the Easter weekend? I know I am… I’m going to be putting my foraging skills to good use for my Easter egg hunt with the kids this Sunday!
I’ve put together a special recipe for an Easter Marble Cake. It’s a twist on a normal marble cake in that I’ve added tasty rhubarb. It’s great with a cup of tea after all that running around and what’s more, it only takes 20 minutes to prepare.
Eggs are on the forefront of everybody’s mind at the moment; whether you’re searching for scrummy chocolate ones or baking a special treat to share with the family over the long weekend. So why not give my recipe a go or take a look through some of my previous blogs to get some inspiration.
Mat
Easter Marble Cake
PREPARE 20 MINUTES
COOK 40 MINUTES
SERVES 8
Ingredients
200g butter, softened
200g caster sugar
4 medium happy eggs
200g self raising flour
100g rhubarb, finely chopped and blanched
A few dots of Wilton red colouring paste
4 dessert spoons of cocoa powder
Rhubarb jam
Buttermilk icing
Method
Mix the butter and sugar together until light and fluffy. Mix the happy eggs together in a separate bowl then slowly add to the butter mixture
Mat’s top tip: if the mixture starts to curdle, add a tbsp flour.
Fold in the rest of the flour until it has an even consistency.
Mat’s top tip: if the mixture won’t drop off the spoon, it’s too thick, so add a little warm water.
Divide the mixture in two; add the rhubarb and red colouring paste to one half and the cocoa powder to the other half, fold the ingredients in.
In two buttered 8” cake tins put large spoonfuls of alternate mixture and tap the tin to even out the mixture rather than mixing or patting the mixture down.
Bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 30 minutes, until golden brown on top. Remove from the oven and cool on a rack for at least 10 minutes.
Slice the domed top off one of the sponges, so that it will fit flat together with the other.
Between the layers use rhubarb or ginger jam and ice with a simple buttermilk icing.