About
Marble cake is a classic childhood cooking memory. A perfect tea time treat or snack for your kid's lunch box.
Preheat the oven to 180°C/Fan160°C/Gas Mark 4 .
Grease a 25.5cm (10”) ring mould or Bundt tin and dust with a little flour.
Beat the butter, Tate & Lyle Caster Sugar, Lyle’s Golden Syrup, the eggs, vanilla extract, flour and baking powder until evenly mixed. Spoon half of the mixture into another bowl, adding the milk.
Mix the coffee and cocoa powder until smooth then fold into the other bowl of the cake mixture.
Place alternate spoonfuls of the cake mixtures into the prepared cake tin. With a knife, gently swirl together to give a marbled effect, then place in the oven and cook for 35-40 minutes or until firm to touch and when a skewer is inserted it comes out clean. Leave to cool in the tin slightly before turning out, then leave to cool completely on a wire rack.
To make the icing, put the chocolate into a bowl with the Lyle’s Golden Syrup and cream set over a pan of simmering water, stir occasionally and when melted and smooth, remove from the heat. Allow to cool for 5 minutes. Whisk the icing with a balloon whisk until it begins to hold its shape. If it becomes too stiff add a tablespoon of hot water.
Pour over the cake and leave to set.
TOP TIP
For extra décor, you could drizzle a little whit chocolate on top of the plain; or even do some chocolate work if you're really fancy…
Ingredients – 10 items
1
For the cake
Unsalted butter, softened
Tate & Lyle Caster Sugar
Lyle’s Golden Syrup
Large eggs
Vanilla extract
Self raising flour
Baking powder
level teaspoon
Milk
Cocoa powder
For the Icing
Chocolate
broken into small pieces
Lyle’s Golden Syrup
Double cream
Water
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