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Marble Cake






Marble Cake


Marble cake is a classic childhood cooking memory. A perfect tea time treat or snack for your kid's lunch box.

made using

Pure Cane Caster Sugar

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Step 1

Preheat the oven to 180°C/Fan160°C/Gas Mark 4 .

Step 2

Grease a 25.5cm (10”) ring mould or Bundt tin and dust with a little flour.

Step 3

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.

Step 4

Mix the coffee and cocoa powder until smooth then fold into the other bowl of the cake mixture.

Step 5

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.

Step 6

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.

Step 7

Pour over the cake and leave to set.


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



For the cake


Unsalted butter, softened

250 g
Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

225 g

Lyle’s Golden Syrup

50 g

Large eggs


Vanilla extract

1 tsp

Self raising flour

350 g

Baking powder

level teaspoon

2 tsp


2 tbsp

Cocoa powder

3 tbsp

For the Icing



broken into small pieces

75 g

Lyle’s Golden Syrup

1 tbsp

Double cream

100 ml


1 tbsp

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