Marble-ful Wonder
It was with great excitement that I bought my 3rd copy of Good Food Magazine Asian edition in Singapore. I was thinking of subscribing to it but couldn't find the online way to do it.
It was then with great disappointment that I read about this September issue being the last issue of this magazine. They had so many nice recipes. Just reading them I am already satisfied and has no need to step into the kitchen. :)
With this sad news, I had to start getting my butt and my hands going. So without further ado, I jumped in to try one of its recipes immediately. An easy retro one i.e. Chocolate Marble Cake.
Because it was so so easy, I was way too confident and flopped quite badly. To make it worse, I did it with my kid and it was quite embarrassing to not produce a nice edible cake at the end of our efforts. Blunders made were way too "childish" to be named. I threw the cake away...
After the kids were in bed, I stepped into the kitchen again, psycho-ing myself that I will be hungry by the time that the cake is done (a good 45mins in the oven). And the result was gooooooooddddd... ok, not THAT good especially when I love those rich dense mousse cakes but good enough as a quick treat for me and my hubby.
I was concerned about the cracked top and after comparing the pics found in the magazine - ah yes, they have at least a pic for every dish! How nice! - they had the same cracked top too. Ok, not my blunder then. Taste wise, I have reduced the sugar by 30% so it was just nice for us. Sweet smelling too. Very retro. Should try again whenever an easy cake is needed.
Chocolate Marble Cake
Adapted from Good Food Magazine Asian edition
Makes a 4" x 8" loaf or a 10cm cake tin
Ingredients
113g butter unsalted, softened
113g caster sugar (I used only 80g)
2 large eggs
113g self raising flour
1½ tbsp milk
1 tbsp cocoa pwder
Method
Bake date: 10 Sep 2012
It was then with great disappointment that I read about this September issue being the last issue of this magazine. They had so many nice recipes. Just reading them I am already satisfied and has no need to step into the kitchen. :)
With this sad news, I had to start getting my butt and my hands going. So without further ado, I jumped in to try one of its recipes immediately. An easy retro one i.e. Chocolate Marble Cake.
Because it was so so easy, I was way too confident and flopped quite badly. To make it worse, I did it with my kid and it was quite embarrassing to not produce a nice edible cake at the end of our efforts. Blunders made were way too "childish" to be named. I threw the cake away...
After the kids were in bed, I stepped into the kitchen again, psycho-ing myself that I will be hungry by the time that the cake is done (a good 45mins in the oven). And the result was gooooooooddddd... ok, not THAT good especially when I love those rich dense mousse cakes but good enough as a quick treat for me and my hubby.
I was concerned about the cracked top and after comparing the pics found in the magazine - ah yes, they have at least a pic for every dish! How nice! - they had the same cracked top too. Ok, not my blunder then. Taste wise, I have reduced the sugar by 30% so it was just nice for us. Sweet smelling too. Very retro. Should try again whenever an easy cake is needed.
Chocolate Marble Cake
Adapted from Good Food Magazine Asian edition
Makes a 4" x 8" loaf or a 10cm cake tin
Ingredients
113g butter unsalted, softened
113g caster sugar (I used only 80g)
2 large eggs
113g self raising flour
1½ tbsp milk
1 tbsp cocoa pwder
Method
- Preheat oven at 180C.
- Prepare pan by greasing the base and sides
- Place butter, sugar and egg into the food processor. Whizz for 2mins till thick.
- Add flour, milk and vanilla extract. Whizz again till combined.
- Divide the batter into 2 bowls.
- Add cocoa powder to one bowl.
- Take 2 spoons to dollop chocolate and vanilla cake mixes into tin alternately.
- Tap bottom of tin to remove air bubbles.
- Take a skewer (or a toothpick or fork or chopstick) and swirl it around the cake batter to create marble effect
- Bake for 45-55 minutes or until skewer comes out clean. Cool and serve.
Alternatively, cake can be kept in airtight container for up to 3 days or freeze for 3 months.
Bake date: 10 Sep 2012
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