Strawberry and Chocolate Marble Cake (Reduced Sugar)
Strawberry and Chocolate Marble Cake
1 vanilla bean or 1 teaspoon natural vanilla extract
185 g (6 ½ oz) unsalted softened butter, chopped
125 g (4 oz) caster sugar
3 eggs at room temperature
280 g (10 oz) self-raising flour
185 ml (6 fl oz) milk
4 or 5 strawberries, quartered
2 tablespoons unsweetened cocoa powder
1 ½ tablespoons warm milk
1 Pre-heat the oven to 200ºC/ Fan 190ºC/ Gas 6. Lightly grease a 20cm Dia. x 9cm H. (8" x 3½") cake tin then line the base with baking parchment.
2 If using the vanilla bean, split it down the middle and scrape out the seeds. Put the seeds (or vanilla extract) in a large bowl with the sugar and the softened butter. Cream the mixture together until pale and fluffy. This is best done by hand by beating well for 5-10 minutes. This process will make the cake lighter and airier.
3 Add the eggs one at a time and beat well after each addition.
4 Sift the flour then fold it into the creamed mixture alternately with the milk until combined.
5 Add the strawberries and mix gently.
6 Pour the mixture in the cake tin.
7 Combine the cocoa powder and the warm milk together in a cup and pour the chocolate mixture on top of the cake. Take a knife and gently mix the chocolate milk with the batter taking care not to scrape the bottom of the tin. This will create a marble effect.
8 Bake in the pre-heated oven for 35 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin for a few minutes then turn out on a cooling rack and carefully peel off the baking parchment.