Recipes
Gino's Espresso Coffee & Vanilla Marble Cake
'All the D’Acampos absolutely love any cake we can eat for breakfast or for tea, but this has to be my personal favourite.'
'All the D’Acampos absolutely love any cake we can eat for breakfast or for tea, but this has to be my personal favourite.'
Cook: 0 Min
Serves: 6
Price: £1.97 per serving
Nutritional Information
Each 176 serving contains
Energy
5104kj
693kcal
5104kj
693kcal
35%
Fat
39.6g
39.6g
High
57%
57%
Saturates
24.1g
24.1g
High
121%
121%
Sugars
41.3g
41.3g
High
46%
46%
Salt
1.29g
1.29g
Med
22%
22%
of your reference intake.
Typical energy values per 100g:
2900kj/693kcal
Typical energy values per 100g:
2900kj/693kcal
Ingredients
250g salted butter, softened, plus more for the tin
250g caster sugar
4 medium eggs
250g self-raising flour
2 tbsp espresso coffee powder
1 tbsp cocoa powder
2 tsp vanilla extract
1 tbsp milk
fine sea salt
Method
1
Preheat the oven to 180?C/fan 160?C/Gas 4.
Butter a 23cm savarin mould (a cake tin with a central hole, like a doughnut).
2
Place the butter, sugar, eggs, flour and 1 teaspoon of salt into a medium mixing bowl and beat until smooth.
Transfer half the mixture into another bowl. Add the espresso coffee and cocoa powders to one of the bowls and beat to combine. Add the vanilla and milk to the second bowl, and, again, beat to combine.
3
Using up all the batter, drop spoons of the vanilla mixture – evenly spaced – around the prepared mould. Now drop spoons of the coffee mixture in between the vanilla.
With a table knife, gently swirl the 2 mixtures together.
Bake in the middle of the oven for 40 minutes, or until a skewer inserted into the cake comes out clean.
4
Leave in the tin to cool for a few minutes, then turn out on to a wire rack to cool completely.
5
Cut into slices and serve with an espresso on the side.