Reading and Recipes

Monday, February 28, 2005


Please to report that the 'stockpile' in the cupboard is shrinking nicely.

Admittedly I've given up on a couple of the oldest items and thrown them away.

We've finished the various bags of Spilt peas, burgermix and polenta. Made some shortbread and cakes for Melrose with flour, semolina etc. Oh - and finished up the last bits of various bread flours and a tin of yeast making bread this am. Not that it worked particularly well as the yeast was a little old, but think that any not eaten can be made into bread and butter pudding (which will use up some of the mountains of dried fruit that are in the stockpile, and some of the 'egg replacer' in the jar at the back of the other food cupboard).

Anyway - todays recipe. This is the cake that I made to take to Melrose for DD2's birthday.

Chocolate/Vanilla Marble cake

(This is a basic single cake quantity recipe, for the camp I made a double quantity which made it easy to separate out enough for the pink swirl portion of the recipe)

1/2 cup margerine creamed with 1 1/3 cups sugar.

Sift together 3 cups flour and 3tsp. baking powder.

Milk dry and creamed ingredients together, along with 2 cups soymilk (you could use water, rice milk or whatever takes your fancy or budget here). Beat together for a few minutes (gives the baking powder a chance to react).

Pour 2/3's of the batter into a 20cm square tin or equivalent.

Melt 4Tbsp margerine and 4 squares of *really* dark chocolate together. Stir in 2Tbsp good cocoa powder or Green and Blacks Drinking Chocolate, and 1/3 cup sugar (or use more of the the drinking chocolate and no sugar :-). Add to the remaining 1/3 of the batter and beat through. Pour over the mixture in the tin and (using a wooden skewer in a non-stick tin) wave around to desired marble level (you can usually do a bit more than you think as the choc. mixture is slightly thinner and the other resists quite well. Part of the beauty of this though is that you can never quite predict what you will end up with).

Cook for around 30 minutes in a 190 degree Celcius oven (this cake will cook well up to temps of 240 degrees celcius, although you'll need to watch it like a hawk!).


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