This delicious, traditional cake is so moreish – when testing this recipe, we couldn’t eat it fast enough! Freeze for up to 6 months. Mix well. Grease two 20cm round sandwich tins and line the bases with nonstick baking paper. Mary Berry's chocolate and vanilla marble loaf cake 225g (8oz) butter, softened 225g (8oz) caster sugar 275g (9¾oz) self-raising flour 2 level tsp baking powder 4 large eggs 2 tbsp milk ½ tsp vanilla extract 1½ level tbsp cocoa powder 2 tbsp hot water For the cake: 225g butter, softened 225g caster sugar 275g self-raising flour 2 level tsp baking powder 4 large eggs 2 tbsp milk ½ tsp vanilla extract 1½ level tbsp cocoa powder 2 tbsp hot water Allow to cool in the tin for a few minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely. Coat the sides of the cake with half of the remaining icing and roll in the toasted almonds, so that the sides are evenly coated. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. by Mary Berry. You need to be a subscriber to join the conversation. When cold, take out of the tin and leave to chill in the fridge.
Measure the cream cheese and flour into another bowl and beat with an electric hand-held whisk until smooth.
Divide between the two tins, and level out evenly.
Check them after 20 minutes. Read about our approach to external linking. Put all the cake ingredients in a bowl and beat with an electric mixer until light and fluffy. Heat the oven to 180C/350F/gas 4.
Turn out and set aside to cool on a wire rack. Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Bake for 50 minutes to one hour, until the cake is well risen, springy to the touch and starting to shrink away from the sides of the tin. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. Allow to defrost thoroughly before filling. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. 200g self-raising flour225g caster sugar 25g cocoa powder, sifted100g baking spread, straight from the fridge2 large eggs150ml evaporated milk, For the icing25g baking spread 25g cocoa powder, sifted2 tbsp evaporated milk 125g icing sugar, siftedDark chocolate, grated into shards, to decorate, For the filling150ml double cream, lightly whipped. Lightly grease the base of a 20cm loose-bottomed cake tin and line with nonstick baking paper. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top.
Turn the mixture into the tin and leave to chill in the fridge for about four hours, until set. Bake for 30-35 minutes, until well-risen and the top of the sponge springs back when lightly pressed with a finger.
Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. Turn out and cut into thin slices to serve.
Top with the second cake, top-side up. Mix well until evenly coated.
Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Spoon half into another bowl and set aside.
A classic marble cake will always be a welcome feature at afternoon tea. Sprinkle with chocolate shards, if you like, and leave to set.
© 2020 Guardian News & Media Limited or its affiliated companies. To make the icing, put the spread and cocoa in a saucepan and heat gently until melted, stirring continuously.
Put a damp cloth under your bowl when you’re mixing to stop it moving around. Turn up the heat and boil for about three minutes, stirring all the time.
75g butter8-10 digestive biscuits, crushed (about 125g)2 x 280g tubs full-fat cream cheese50g plain flour2 tsp vanilla extract2 large eggs100g caster sugar 150ml double cream150ml sour cream1 level tbsp icing sugar, sifted1 ripe mango, peeled and finely sliced 1 large passion fruit, seeds and pulp. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. It’s sticky but light in texture, not too dense. Bake for about 30 minutes, until well-risen and just set around the edges. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream). We rely on advertising to help fund our award-winning journalism. Transfer to a wire rack to … Tip into the tin and press flat over the base using a spoon.
Set aside to cool in the tin, then cut into 16 pieces and serve. Sprinkle over the caster sugar.
If necessary, leave the icing on one side, stirring occasionally, to thicken. Stir in the milk and icing sugar, then remove from the heat and mix thoroughly. Sandwich the cakes together with the whipped cream, then spread the icing over the top of the cake. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper. Set aside to cool in the tin for about 10 minutes, then turn out, remove the paper and finish cooling on a wire rack. Leave to set.
Grease a 30 x 23cm traybake tin and line with nonstick baking paper. Put half the mixture in another bowl and add the cocoa powder. Grease and line two 20cm/8in sandwich tins. Grease a 17.5cm deep cake tin and line the base with nonstick baking paper.
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Slice the cake in half horizontally and sandwich together with half of the icing. Arrange the mango and the passion fruit over the top of the cheesecake before serving. 225g baking spread, straight from the fridge225g caster sugar 275g self-raising flour4 large eggs1 level tsp baking powder2 level tbsp lemon curd Finely grated zest of ½ large lemon Finely grated zest of ½ large lime, For the icing300g icing sugar, sifted3-4 tbsp lemon and lime juice. Set aside to cool completely. Available for everyone, funded by readers.
Beat together using an electric mixer until light and fluffy. Tip the mixture into the tin and level the top with a spatula.
Grease a 30cm x 23cm baking tin and line it with nonstick baking paper. Put all the remaining ingredients in a large bowl and pour over the cooled sauce.
https://www.theguardian.com/.../quick-and-easy-cake-recipes-by-mary-berry Line a 20cm loose-bottomed cake or springform tin with nonstick baking paper. Spread the cold cake evenly with the icing, then drizzle the melted white chocolate over the top. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack. 175g unsalted butter4 heaped tbsp golden syrup100g glacé cherries, chopped, rinsed and thoroughly dried100g dried dates, stoned and chopped100g seedless raisins100g walnuts, roughly chopped225g digestive biscuits, broken into large crumbs.
Bake the cakes on the middle shelf of the oven for 25 minutes. Add the vanilla, eggs, sugar and double cream, whisk again until well blended, then pour the mixture over the crumb base.
Press them gently to check – they should be springy to the touch. To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in clingfilm or freezer bags.
Make them even more special by experimenting with the huge range of coloured and patterned paper cases and … 225g/8oz butter at room temperature, plus a little extra to grease the tins. Melt the butter in a pan over a gentle heat. Take off the heat and add the biscuits. Use the remaining icing to cover the top of the cake, then sprinkle with the remaining almonds.
Sprinkle with the remaining lemon and lime zest before cutting into 16 pieces. Preheat the oven to 180C/160C Fan/Gas 4. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. Heat the oven to 180C/350F/gas 4. Heat the oven to 180C/350F/gas 4. Return to the oven for a final 10 minutes, until the cheesecake is just set with a slight wobble in the middle. Measure the butter, sugar, flour, baking powder, eggs, milk and vanilla extract into a large bowl and beat with a hand-held electric mixer for about two minutes, until well blended.
All rights reserved. The icing will lose its shine over time. The finished mixture should fall off a spoon easily. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g …
Take out of the oven and set aside to cool in the tin. In a small bowl, mix the cocoa powder and hot water together until smooth. They should spring back when lightly pressed with a fingertip.
Line with a wide strip of non-stick baking parchment to go up the wide sides and over the base.
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Bake for 25-30 minutes, until the cakes are well-risen and have shrunk slightly from the sides of the tin. Take out of the oven and rest for 10 minutes to allow the top of the cheesecake to become level and flat.
Measure all the ingredients except the cocoa and icing sugar into a large bowl and beat well with an electric mixer until light and fluffy. Measure the butter and golden syrup into a heavy pan and heat gently until the butter has melted. Set aside to cool in their tins for 5 minutes. The kitchen queen tempts you with traybakes, a tropical vanilla cheesecake and a nutty fridge treat - all ready in minutes, Sat 7 Jul 2018 06.00 BST Mix the sour cream and icing sugar in a small bowl, then spread over the cold cheesecake. The swirled, two-toned icing makes Mary Berry's vanilla cupcakes really distinctive, and you can achieve the effect using a regular piping bag. Measure the baking spread, caster sugar, flour, eggs, baking powder, lemon curd and half the lemon and lime zest into a mixing bowl.
Measure the sugar and flour into a large bowl with the butter, baking powder, milk … If you want to, you can spread over whipped cream too. Put large spoonfuls of both cake mixtures in the tin, then swirl the two together with a skewer to create a marbled effect. Preheat the oven to 160C/140C fan/Gas 3. To make the icing, measure the icing sugar and lemon and lime juice into a bowl.
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