Marble Cake

Description:
The recipe is adapted from taste.com.au which was published on Australian Good Taste - August 2006, Page 118 and the recipe was by Sarah Hobbs.

I made some changes to the recipe such as the quantity of fat, the sugar and the baking time. The texture of the cake is tender and moist. The cake is best eaten on the first and second day, otherwise it becomes very crumbly.



Ingredients:
180 g unsalted butter, room temperature
70 g olive oil, extra light
180 g caster sugar
2 tsp vanilla extract, Queen's

3 eggs, extra large

280 g all purpose flour
20 g full cream milk powder
4 tsp baking powder

120 g low fat plain yoghurt, naturally set, Paul's

2 Tbsp cocoa powder
1 Tbsp hot water

1 Tbsp chocolate sprinkles, Ceres



Directions:
Preheat oven to 180°C. Grease the non stick 22cm bundt pan cake pan with oil.

Use an electric beater at medium speed to beat together the butter, oil, sugar and vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until well combined.

Add half the flour to the butter mixture and stir until just combined. Add the yogurt and remaining flour, in batches, and stir until just combined. Divide the batter among 2 bowls. Combine the cocoa powder and hot water in a small bowl and add it and the chocolate sprinkles to another portion of batter. Stir to combine.

Place alternate spoonfuls of the 2 batters into the prepared pan. Use a spoon to swirl the colours together to create a marble effect. Use the back of a spoon to smooth the surface.

Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool before turning out onto a wire rack to cool completely.