This then, is the third and final of the lovely samples that sugar and crumbs sent me to try, it is a chocolate lime cocoa powder and I used it to make this Chocolate Lime Marbled Bundt Cake. I love a bundt cake, I used to think there was some sort of magic recipe that you had to use, but, you can just use an equal measures creamed cake mix and then the lovely bundt tin does all the hard work for you making your cake look extra special.
This mix is also known as pound cake. I heard once that this was because, commercial bakeries used a pound of each ingredient to make a large cake, but I always thought it was because the original mix was made with two eggs and four ounces of each ingredient so that the resultant mix weighed a pound. We would consider this a small cake, these days, but, my vintage cookbooks from the 1960s indicate that this was the standard size mix for a seven inch Victoria sponge!
If you have ever wanted a chocolate lime sweet in cake form, then this is the cake for you. The lime flavour in this cocoa powder, is very soft and almost sherberty, rather than a sharp acidic citrus taste. A very lovely flavour.
The other thing I was reminded of, smelling and tasting this cocoa powder, was this Rose's Lemon and Lime marmalade, which as you can maybe gather from the picture below, is my hubby's favourite thing to spread on his toast, so much so that my son refers to it as Daddy's marmalade.
I decided that it might be nice to stir this through some of the cake batter too. And do you know what? It was extremely delicious.
If you like the idea of a marble cake, you might also like my Two for one Zebra cakes
A Bundt tin.
This tin, I have used, is my favourite bundt tin, it is by Nordicware and gives amazing sharp edges to your cake. I also used the same tin last year for my Hubbys Berry Bundt Bithday cake
About 250g margarine or butter
About 250g caster / superfine sugar
About 250g self raising flour
30g Sugar and Crumbs lime cocoa powder
Divide the mixture into three equal parts. You can either do this by eye and guesswork, or if you like to be more precise, your mixture will weigh four times the amount of your eggs. You remembered to note that down somewhere, right? Multiply the weight of your eggs by four, divide by three and then spoon that amount into two separate bowls.
Mix one of the bowls with the two to three heaped tablespoons of lemon and lime marmalade, if using and a little of the lime green gel colour. Spoon this into the bottom of the bundt tin.
Mix the chocolate and lime cocoa powder and the 30ml milk into the second bowl and spoon this on top of the lemon and lime mixture in the bundt tin
Spoon the remaining third of plain mixture on the top
Now for the marbling, take a spoon, reach all the way down to the bottom of the tin and then use an up and over motion to create the marbling effect.
Do this all the way around the cake, then use the back of the spoon to level the top a little. Before putting the tin in the oven, hold it firmly, with both hands, above a hard surface and give the bottom of the tin a few good hard taps on your hard surface. This will help eliminate any air bubbles between the cake mix and the tin to give the cake the best shape possible.
Put the cake in the oven and bake for 45 minutes to an hour.
Leave the mixture to cool in the tin for about 20 minutes, then turn upside down and wait for the cake to drop out.
The cake is lovely just as it is, or enhanced with a little sprinkle of icing sugar.
I wanted a little more zingy looking va va voom, so I decided to coat mine with some Wilton Candy melts in vibrant green.This dries hard, like chocolate and gives the cake an additional texture. I melted about half a 12 oz / 340g bag of candy melts with a couple of tablespoons of vegetable fat (Trex / Crisco) to thin it a little. When all melted and stirred until smooth, spoon this over the cake and then give the cake a little wiggle to settle the candy melts move evenly over the cake.