A red velvet twist on the classic marble cake
Perfect for a Sunday morning, or if you want to make a final impression at your next dinner party, the options are endless.
Serves: 8
Prep and cooking time: 1 hour, 20 minutes
INGREDIENTS
Cake
320g plain flour
40g cornflour
2 tsp baking powder
½ tsp salt
225g butter, softened
500g caster sugar
100g Greek-style yoghurt
1 vanilla bean pod
5 large eggs
120ml milk Red velvet swirl
30g unsweetened cocoa powder
75g milk
1 tbsp red food colouring
Lemon drizzle icing
Juice of 1 lemon
225g icing sugar, sifted
METHOD
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Preheat oven to 180°C. Grease and flour a 26cm (10-cup capacity) Bundt tin.
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In a mixing bowl, whisk together flour, cornflour, baking powder and salt.
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In the bowl of a stand mixer fitted with a K beater attachment, beat together butter, sugar, and yoghurt until well combined.
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Split the vanilla bean down its length with a paring knife. Scrape out the seeds and add to the stand mixer bowl.
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Add eggs one at time, mixing well after each addition.
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Turn the speed to low and stir in the flour mixture until just incorporated. Stir in milk until combined.
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In a separate large bowl, stir together 2½ cups of the batter, cocoa powder, milk, and red food colouring until well-combined.
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Add 1/3 cup plain batter and then 1/3 cup red velvet batter on top. Continue alternating batters, working your way around the tin, until batter is finished.
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Bake for 50-60 minutes, or until a wooden skewer inserted into the centre comes out clean.
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Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto a wire rack, and cool completely.
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To make the lemon drizzle, mix the lemon juice with the icing sugar until smooth. Pour over the cooled cake. Slice and serve.
Image: Better homes & Gardens