Mary Berry’s marbled coffee ring cake
For a special tea-time treat try this marbled coffee cake with coffee icing. If you don't have a piping bag, you can use a plastic bag for the white-chocolate drizzle, but you'll need a 1.75 litre (2 ¾ pint) ring mould for the cake.
This recipe is from Mary Berry’s Complete Cookbook, published by DK.
Ingredients
- 250 g soft butter, plus extra for greasing
- 250 g caster sugar
- 4 eggs
- 250 g self-raising flour
- 2 tsp baking powder
- 2 tsp instant coffee
- 1 tbsp hot water
- 30 g white chocolate
- 8.8 oz soft butter, plus extra for greasing
- 8.8 oz caster sugar
- 4 eggs
- 8.8 oz self-raising flour
- 2 tsp baking powder
- 2 tsp instant coffee
- 1 tbsp hot water
- 1.1 oz white chocolate
- 8.8 oz soft butter, plus extra for greasing
- 8.8 oz caster sugar
- 4 eggs
- 8.8 oz self-raising flour
- 2 tsp baking powder
- 2 tsp instant coffee
- 1 tbsp hot water
- 1.1 oz white chocolate
- 60 g butter, softened
- 3 tbsp milk
- 2 tbsp instant coffee
- 250 g icing sugar, sifted
- 2.1 oz butter, softened
- 3 tbsp milk
- 2 tbsp instant coffee
- 8.8 oz icing sugar, sifted
- 2.1 oz butter, softened
- 3 tbsp milk
- 2 tbsp instant coffee
- 8.8 oz icing sugar, sifted
Details
- Cuisine: Cake
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 40 mins
- Serves: 12
Step-by-step
- Preheat your oven to 180°C/356°F (160°C/320°F fan, Gas 4).
- Lightly grease the ring mould with butter.
- Combine the butter, sugar, eggs, flour, and baking powder in a large bowl. Beat until smooth.
- Put half of the mixture into another bowl. Dissolve the instant coffee in the measured hot water and stir into one half of the cake mixture.
- Drop tablespoonfuls of the plain mixture into the ring mould, then tablespoonfuls of the coffee mixture on top of the plain mixture. Marble by swirling together with a skewer.
- Bake for 40 minutes or until well risen and firm to the touch. Leave to cool for a few minutes, then turn out on to a wire rack set over a tray, and cool completely.
- Make the icing: combine the butter, milk, and coffee in a pan and heat, stirring, until smooth. Remove from the heat and beat in the icing sugar until smooth and glossy.
- Leave to cool, then pour over the cake, spreading it over the sides to cover completely. Leave to set.
- Melt the white chocolate in a heatproof bowl over a pan of hot water. Cool slightly, then spoon into a plastic bag. Snip off a corner of the bag and drizzle the chocolate over the cake. Leave to set.
Mary Berry's Complete Cookbook is published by DK, £30.00. Find out more on DK.com.
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