Saturday 28 January 2017

Marble Cake


Plain flour - 250 gram
Unsalted butter (softened) - 200 gram
Caster sugar - 200 gram
Milk (full-fat) - 40 ml 
Vanilla extract - ½ tea spoon
Eggs (large) - 3
Baking powder - 3 tea spoon
Cocoa powder (unsweetened) - 2 tea spoon
Icing sugar (for dusting)


  1. Preheat the oven 180C.
  2. Line a 1kg loaf tin with baking parchment.
  3. In a large bowl, beat the butter, 180g of the sugar and the vanilla extract together until the mixture is light and fluffy. 
  4. Beat in the eggs, one at a time.
  5. Add the baking powder.
  6. Sift the flour over the mixture.
  7. Fold in with 2 tbsp of the milk.
  8. Spoon two-thirds of the mixture into the prepared loaf tin – it should fill the tin three-quarters of the way.
  9. Sift the cocoa in the remaining third of the mixture and fold in, together with the remaining milk and 20g of sugar.
  10. Spoon the chocolate mixture over the cake mixture in the tin, then run a fork through both mixtures, gently swirling the two together to create a marbled effect.
  11. Be careful not to swirl the mixtures together too much as you want to leave an obvious marble effect.
  12. Bake for 55–70 minutes, until the cake shrinks slightly from the sides of the tin. Test it is cooked by inserting a skewer into the centre and it comes out clean (test the cake after 55 minutes).
  13. Remove the cake from the tin and leave to cool on a wire rack. 
  14. Once cooled, dust with icing sugar.

Sunday 1 January 2017

Chocolate Peanut Butter Squares (No-Bake)


Butter - 150 gram
Dark chocolate - 150 gram
Milk chocolate - 50 gram
Digestive biscuits - 250 gram
Soft light brown sugar - 200 gram
Crunchy peanut butter - 300 gram
Vanilla extract - 1 tea spoon

Chocolate Peanut Butter Squares

  1. Line a baking tin with parchment paper.
  2. Melt the butter in a large pan over a low heat.
  3. Blitz the biscuits and brown sugar in a a food processor to give fine crumbs. 
  4. Add to melted butter. 
  5. Add peanut butter and vanilla extract and mix together.
  6. Tip the mixture into the lined tin and press it down really hard with the back of the spoon.
  7. Melt the dark chocolate into a small bow (sit the bowl over a pan over simmering water, make sure that the bottom of the pan does not touch the water or the chocolate may ‘seize’ and go really grainy and stiff)
  8. Pour over the melted dark chocolate into the tin, tilting the tin back and forth a bit so that the whole thing is evenly covered. 
  9. Melt the milk chocolate, pour over the tin at different places, make swirls with a spoon.
  10. Pop in the fridge for 2 hours to firm up.
  11. Once the chocolate is set, remove it from the fridge. Lift it out of the tin with the help of the baking parchment. 
  12. Use a sharp knife to divide it into squares.