Sarella’s Magnificent Marbled Vanilla Cake

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magnificent-marbled-cake

Serves 12

This marbled bundt cake is super simple to make, super pretty to look at and absolutely delicious to eat!

I’m no stranger to making marble cake – remember my tri-colour Marble Cake? Well, this is my clever friend Sara’s fresh take on Nigella’s Spiced Yoghurt Cake. We still have that beautifully light bundt cake but we’ve swapped the spices for cocoa and have gone all out with the marbling. It’s almost too pretty to eat. Almost, but not quite!

I remember the excitement when Sara made this because she tweeted Nigella for advice on whether to use cocoa or melted chocolate in this marbly masterpiece and Nigella replied! Swoon! I’ve never had a tweet from a famous person, but Mike Gayle one of my favourite authors once replied to an Instagram post. I was so excited I could have jived with a jelly baby. However, nothing beats the time I met Coldplay in real life  and offered to be their personal astrologer but that’s a story for another day!

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I love baking with a bundt, if you don’t believe me check out my Ginger Beer Bundt Cake, Soured Cream Bundt Cake with Butter Glaze and for something savoury, how about Mario’s Bundt Frittata? It’s just bundterful. There are so many different types of bundt pans, if I wasn’t a wannabe minimalist I would try and collect them all!

I’ve given this recipe a bit of a makeover with some new pics and added Thermomix instructions because everyone should be able to have this cake and eat it!

Have you ever connected with one of your heroes on social media?  Are you a fan of the bundt pan too?

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Ingredients

225g soft butter, plus extra for greasing

300g caster sugar

6 eggs

350g plain flour

½ teaspoon bicarbonate of soda

250ml (250g) plain fat-free yogurt

3 teaspoons vanilla extract

3 tablespoons cocoa powder

1–2 x tablespoons icing sugar

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How to

  1. Preheat the oven to 180°C/160C fan-forced and put a baking sheet in at the same time. Butter or oil a  bundt tin really well. See my bundt tips below.
  2. Put the butter, sugar, eggs, flour, bicarb, yoghurt and vanilla  into a food processor and blitz together, or mix by hand. If mixing by hand, first cream butter and sugar in a mixing bowl until light and fluffy. Then add the eggs one at a time, whisking each one in with a tablespoon of flour. Then, fold in the rest of the flour, and add the bicarbonate of soda, the yogurt and vanilla extract.
  3. Divide the mixture into 2, and fold the cocoa powder into one portion of the mixture.
  4. Alternately drop dollops of the vanilla and the chocolate mixture into the prepared tin and then gently swirl through the mixture with a palette knife.
  5. Place the tin on the preheated baking sheet in the oven and cook for 45–60 minutes until well risen and golden. After 45 minutes, push a skewer into the centre of the cake. If it comes out clean, the cake is cooked. Let it sit out of the oven for 15 minutes.
  6. Gently pull away the edges of the cake from the tin with your fingers, then turn out the cake, hoping for the best.
  7. Once cool, dust with icing sugar and serve.

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How to – Thermomix

    1. Preheat the oven to 180C/160C  fan forced and put a baking sheet in at the same time. Butter or oil a  bundt tin really well. See my bundt tips below.
    2. Put the butter, sugar, eggs, flour, bicarb, yoghurt and vanilla into the TM bowl and mix for  1 minute on speed 4/5. Scrape down lid and sides half way through.
    3. Place half the mixture in a medium bowl and set aside. Add the cocoa powder to the remaining cake batter and mix for 10 seconds  on speed 4.
    4. Alternately drop dollops of the vanilla and the chocolate mixture into the prepared tin and then gently swirl through the mixture with a palette knife.
    5. Place the tin on the preheated baking sheet in the oven and cook for 45–60 minutes until well risen and golden. After 45 minutes, push a skewer into the centre of the cake. If it comes out clean, the cake is cooked. Let it sit out of the oven for 15 minutes.
    6. Gently pull away the edges of the cake from the tin with your fingers, then turn out the cake and hope for the best!
    7. Once cool, dust with icing sugar and serve.

Other info

BUNDT TIN TIP! Grease the bundt tin really, really well. Lightly dust the inside of the tin with some sifted flour before pouring in the mixture to avoid sponge sabotage!

MAKE AHEAD TIP! Make the cake, turn out and leave to cool. Wrap in clingfilm and foil and store in an airtight container for up to 2 days.

FREEZE AHEAD TIP! Make, wrap and freeze the cake for up to 3 months. Thaw overnight in a cool room.

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