A classic collection of prize-winning baking recipes from the good folk of the CWA.A timeless collection of over 130 tried-and-true recipes. Jam Drops and Marble Cake celebrates 60 successful years of the Cookery Competition held by The Land newspaper and the Country Women's Association of New South Wales. From peach blossom cake to Anzac biscuits, from raspberry coconut slice to scones, these nostalgic recipes will charm and delight while rewarding the baker with prize-winning results. This book is the perfect gift, collector's item and trusted baking companion in one.
Jam Drops and Marble Cake
3. Divide the mixture into three equal parts. Leave one part natural, colour one pink and use the cocoa mix with a little hot water to colour the chocolate portion. Place alternate spoonfuls of the different mixtures into the prepared tin. Lightly tap tin on bench and run a knife through the mixture to give the marble effect.
With so much emphasis on healthy eating, we rarely see the golden oldies; perhaps not low fat, the simple cakes which were made with love, with simple ingredients, by mothers to provide a treat for family and friends.
I can remember the time where available cooking ingredients were much more limited. Couverture chocolate definitely was not available and frugal housewives made use of cocoa powder for their chocolate cakes. Butter was easily available, as was sugar, flour and vanilla essence (no vanilla beans in sight).
Back then, the Marble Cake with rose pink icing (and many cakes like it) would have taken pride of place for a lovely afternoon tea. This cake reminds me of school fetes and old fashioned cake shops. Luckily supermarkets still stock these cakes from another era.
Neapolitan Marble Cake. One batter, three incredibly delicious flavors. Because sometimes you want a little chocolate, vanilla, and strawberry and this beautiful marble cake features all three! Tender, moist vanilla cake with swirls of chocolate and strawberry cake. Fancy looking yet surprisingly easy to make, everyone loves this soft, fluffy marble cake!
If you love marble cakes and are a fan of molasses and warm spices, check out my yummy Molasses Marble Cake! I tend to go for molasses more in the fall and holiday time, but for sure go for vanilla, chocolate and strawberry literally all year long!
As mentioned, you only need to make one batter for this cake which is a vanilla cake batter. That batter gets divided into three bowls. Keep one bowl vanilla then add cocoa to one bowl and strawberries to the remaining bowl.
FOR THE STRAWBERRY BATTER: Stir in 1/2 cup lightly pureed strawberries. Lightly pureed meaning just lightly pulse them in a food processor or blender. Lightly pureed will give you nice little specks of strawberries throughout the cake. Strawberry jam will give batter a little bit of color and more strawberry sweetness and flavor.
If you want more of a pink/classic Neapolitan color, just stir in a few drops of pink or red food coloring to the strawberry batter. Start with one or two drops and stir together. Add another drop if you want a deeper color.
Swirling the flavors together is definitely my favorite part of making this cake. If you love the look and taste of swirled desserts, definitely try my aptly named Peanut Butter Swirl Brownies or my Tahini Brownies filled with lots of creamy, rich tahini-chocolate swirls! 2ff7e9595c
Comments