here you go eva - marble cake and rosemary remembrance cake...
these are both from 'feast' by nigella lawson. i haven't tried either as i just got the book.
marble cake
(makes approx 20 slices)
"the espresso powder is really to enhance the requisite dark coloring, so if you do not want the coffee flavor, slight though it is, replace the tsp of espresso powder with another tbsp of cocoa.
250g soft, unsalted butter
250g caster sugar
250g plain flour
1/2 tsp baking soda
1 1/2 tsps baking powder
4 eggs
zest of 1 orange, plus approx. 3 tbsps juice
1 tbsp cocoa
1 tsp espresso powder
1 tbsp milk
preheat oven to gas mark4/180c. grease ring mould 24 cm in diameter, with 1.25 litre capacity.
put the butter, sugar, flour, baking soda, baking powder, eggs and zest of orange into a processor and blitz to a batter. pour the orange juice, with the motor running, down the funnel of the processor to make the cake mixture lighter and smoother.
divide the batter between two bowls. put the cocoa and espresso powder into a small bowl and whisk in the milk; fold this into one of the bowls of cake mixture to make it dark colored. sploon a splodge of light-colored cake batter into the tin, and then a chocolate-colored spoonful working around the ring of the mould. carry on with a second layer, but don't worry if it is haphazard and not terribly even as this is the whole point of the marbling. once you have used up both the batters, guve the contents of the ring mould a swirl with a spatula to create the marble effect, and bake in the oven for 35 min or until a cake tester comes out clean.
let sit on a cooling rack for about 10 min before turning out onto the rack to get completely cold."
rosemary remembrance cake
(makes approx 10 slices)
"make more of the same sized cake, not a big huge one, if you need more slices.
1 eating apple approx 180g in weight
1 small sprig and 1 long sprig rosemary
1 tsp caster sugar
juice and zest of 1/2 lemon 1 tsp butter
for the cake batter
225g butter
150g caster sugar plus 1 tbsp
3 eggs
300g plain flour
2 tsps baking powder
peel, core and roughly chop the apple and put into a saucepan with the small sprig of rosemary, the tsp of sugar, the lemon zest and juice, and butter. cover the pan and cook on low heat for 4-8 min until the apple is soft. how long this takes reallyl depends on the variety of apple you're using. coxes cook the fastest, and are good here. leave to cool, and fish out the rosemary sprig when it is cold.
preheat oven to gas mark 3/170c. line a 450g loaf tin with a loaf liner, or butter and line the bottom with baking parchment.
put the cooled apple into a food processor and blitz to a pulp. then add the butter, 150g sugar, eggs, flour and baking powder and process to a smooth batter. spoon and scrape into the loaf tin and smooth the top. sprinkle the surface with the remaining tbsp of sugar and then lay the long sprig of rosemary along the centre of the cake. on baking, the rosemary sheds its oil to leave a scented path down the middle of the cake.
bake the cake for 50 min or until a cake tester comes out clean, then leave to cool on a rack. slip the paper-lined cake out of the tin once it is cool."
these are both from 'feast' by nigella lawson. i haven't tried either as i just got the book.
marble cake
(makes approx 20 slices)
"the espresso powder is really to enhance the requisite dark coloring, so if you do not want the coffee flavor, slight though it is, replace the tsp of espresso powder with another tbsp of cocoa.
250g soft, unsalted butter
250g caster sugar
250g plain flour
1/2 tsp baking soda
1 1/2 tsps baking powder
4 eggs
zest of 1 orange, plus approx. 3 tbsps juice
1 tbsp cocoa
1 tsp espresso powder
1 tbsp milk
preheat oven to gas mark4/180c. grease ring mould 24 cm in diameter, with 1.25 litre capacity.
put the butter, sugar, flour, baking soda, baking powder, eggs and zest of orange into a processor and blitz to a batter. pour the orange juice, with the motor running, down the funnel of the processor to make the cake mixture lighter and smoother.
divide the batter between two bowls. put the cocoa and espresso powder into a small bowl and whisk in the milk; fold this into one of the bowls of cake mixture to make it dark colored. sploon a splodge of light-colored cake batter into the tin, and then a chocolate-colored spoonful working around the ring of the mould. carry on with a second layer, but don't worry if it is haphazard and not terribly even as this is the whole point of the marbling. once you have used up both the batters, guve the contents of the ring mould a swirl with a spatula to create the marble effect, and bake in the oven for 35 min or until a cake tester comes out clean.
let sit on a cooling rack for about 10 min before turning out onto the rack to get completely cold."
rosemary remembrance cake
(makes approx 10 slices)
"make more of the same sized cake, not a big huge one, if you need more slices.
1 eating apple approx 180g in weight
1 small sprig and 1 long sprig rosemary
1 tsp caster sugar
juice and zest of 1/2 lemon 1 tsp butter
for the cake batter
225g butter
150g caster sugar plus 1 tbsp
3 eggs
300g plain flour
2 tsps baking powder
peel, core and roughly chop the apple and put into a saucepan with the small sprig of rosemary, the tsp of sugar, the lemon zest and juice, and butter. cover the pan and cook on low heat for 4-8 min until the apple is soft. how long this takes reallyl depends on the variety of apple you're using. coxes cook the fastest, and are good here. leave to cool, and fish out the rosemary sprig when it is cold.
preheat oven to gas mark 3/170c. line a 450g loaf tin with a loaf liner, or butter and line the bottom with baking parchment.
put the cooled apple into a food processor and blitz to a pulp. then add the butter, 150g sugar, eggs, flour and baking powder and process to a smooth batter. spoon and scrape into the loaf tin and smooth the top. sprinkle the surface with the remaining tbsp of sugar and then lay the long sprig of rosemary along the centre of the cake. on baking, the rosemary sheds its oil to leave a scented path down the middle of the cake.
bake the cake for 50 min or until a cake tester comes out clean, then leave to cool on a rack. slip the paper-lined cake out of the tin once it is cool."