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

For the cake For the icing

Details

  • Cuisine: Cake
  • Recipe Type: Cake
  • Difficulty: Medium
  • Preparation Time: 25 mins
  • Cooking Time: 40 mins
  • Serves: 12

Step-by-step

  1. Preheat your oven to 180°C/356°F (160°C/320°F fan, Gas 4).
  2. Lightly grease the ring mould with butter.
  3. Combine the butter, sugar, eggs, flour, and baking powder in a large bowl. Beat until smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Leave to cool, then pour over the cake, spreading it over the sides to cover completely. Leave to set.
  9. 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.

You might also like:

Frances Quinn's coffee shot 'cup' cakes

Paul Hollywood's marble cake

Mary Berry's carrot and walnut cake

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