GLUTENFREE MARBLE CAKE

If you want an alternative to the buttercream topping,

a chocolate ganache would be a great option.

PREP TIME: 20 minutes,

plus cooling time COOKING TIME:

40 minutes

Serves 12-15

INGREDIENTS

225g very soft unsalted butter, plus extra for

greasing 400g gluten-free plain flour 1½ tsp xanthan gum (omit if your flour blend already

includes it) 350g caster sugar

3 tsp baking powder

1 tsp fine sea salt

4 tbsp neutral-tasting oil

5 large eggs 240ml sour cream

2 tsp vanilla extract 4 tbsp cocoa powder

1 tbsp whole milk

For the buttercream

200g unsalted butter, at room temperature

400g icing sugar 1 tsp vanilla bean paste

6 tbsp double cream 70g white chocolate,

melted and cooled 70g dark chocolate,

melted and cooled 3 tbsp cocoa powder

METHOD

h Preheat the oven to 180C/160C fan/gas mark

4. Lightly grease a 23 x 33cm baking tin and line with a strip of parchment paper that overhangs

the long sides.

h Place the flour in a large bowl, add the

xanthan gum (if using), the sugar, baking

powder and salt and whisk to combine. Add the butter, oil, eggs, sour cream and vanilla and

beat together until a smooth batter forms. Pour half the batter into

a separate bowl and add the cocoa powder and milk. Mix until

fully combined.

hDollop large spoonfuls

of each batter into the prepared tin, alternating

them to create a chequered effect. (I find

triggered ice-cream scoops make light work

of this job, but using a couple of large spoons also works well.) With a

chopstick or pointed knife, lightly swirl the batters together to create

a marbled effect, while ensuring the two colours remain nice and defined. Bake for 40 minutes, or

until the cake springs back to a light touch and is just coming away from the sides of the tin. Leave to cool for 20 minutes

before using the parchment paper to lift onto a wire rack to

cool completely.

h For the buttercream, beat the butter in a large

bowl until soft and creamy. Add the icing sugar a few spoonfuls at

a time, beating well between each addition. When incorporated, beat the buttercream with an electric mixer on a high

speed for five to 10 minutes, or until very light and fluffy. Add the

vanilla and four tablespoons of the cream and beat to combine.

h Scoop half the buttercream into a clean

bowl and mix in the white chocolate. Add the

dark chocolate, cocoa powder and remaining

two tablespoons of cream to the other bowl and mix well. Dollop

the two lots of buttercream randomly over the cake, then swirl

and spread them to create a marbled effect.

h Stored in a sealed container, this will keep

for two to three days.