The Home Economics Bit
A marble cake is typically a Madeira cake that has a streaked or mottled, marble-like appearance. The marble effect is achieved by blending a light (e.g. vanilla) and a dark (e.g. chocolate/coffee) batter. It is also sometimes called Zebra Cake. Marble cakes might also be fruit flavoured and colourful e.g. red (strawberry) or green (lime).
Gluten Free Chocolate & Baileys Marble Cake
A grown up version of a childhood favourite, my gluten free chocolate and Baileys marble cake is sure to impress.
- 175 g butter
- 175 g caster sugar
- 3 large eggs lightly beaten
- 1/2 tsp vanilla extract
- 225 g gluten free self raising flour sieved
- pinch of salt
- 2 tbsp cocoa powder ensure gluten free
- 2 tbsp black coffee cooled
- 4 tbsp Baileys Irish Cream Liqueur
- Preheat the oven to 180°C/170°C Fan/Gas 4.
- Grease and line a 900g/2lb loaf tin.
- Cream the butter and sugar together until very pale and fluffy.
- Add the beaten egg, a little at a time, whisking well after each addition. Then whisk in the vanilla extract.
- Sift the flour and salt into a large bowl, then fold it gently into the butter and egg mixture.
- Divide the cake batter into two equal portions.
- Add the Baileys to one portion of the mixture, stirring in gently until well combined.
- Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined.
- Spoon large blobs of the Baileys and the chocolate cake mixture into the prepared tin, alternating the flavours to give a marble effect.
- Bake for 50–60 minutes until the cake is springy to the touch and a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing.
Tip: Be sure to fold the flour in gently to retain as much air in the mixture as possible. An aerated mixture results in a lighter cake.