Rich Marble Cake
|Butter||3 1⁄2 Ounce|
|Self rising flour||3 1⁄2 Ounce (Self Raising Flour)|
|Active dry yeast||1⁄2 Teaspoon|
|Cane sugar syrup||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon (Almond Essence)|
|Cocoa powder||2 Tablespoon|
Melt the butter in a bowl in the microwave oven for 1 minute on HIGH.
Sift the flour and yeast over the melted butter and stir well.
Add the cane sugar syrup, almond extract (essence), cognac, whole eggs and egg yolk, stirring thoroughly after each addition.
Put half of the mixture into another bowl, sift the cocoa powder over and stir well.
Oil the base of a 1 1/2 quart (1.5 litre/23/4 pint) pyrex cake mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Pour the 2 mixtures into the mold (mould) in alternating spoonfuls.
The level of the mixture will seem very low, but the cake rises considerably during cooking.
Microwave, uncovered, on HIGH for 8 minutes.
Leave to stand for 10 minutes.
Turn out on to a wire rack and remove the non stick parchment (greaseproof paper).
Leave to cool.