A Marble Cake

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I had not intended to put this marble cake up as a blog post and that’s why I have not taken proper pictures. I was just experimenting with the recipe but it turned out fluffy and it had risen well. I had put a picture of the cake up on my facebook page as soon as it came out of the oven and everyone asked for the recipe so here it is friends.

I’ll be baking an Easter Russian Cake, yes I know it’s not Easter but the flavours are so very festive and Christmas is only 119 sleeps away! 😉

INGREDIENTS

175g self raising flour
1 tsp baking powder
150g white sugar
3 eggs
120g butter/low fat butter spread
25g cocoa powder

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METHOD

Preheat the oven to 180°c and line a cake tin with grease proof paper

Place all the ingredients, except for the cocoa into a large mixing bowl or food processor. Beat until all combined and fluffy for a few minutes

Pour half of the batter mixture into the tin and add the cocoa to the rest in the mixing bowl, mix well

Pour the remaining cocoa mixture into the tin and using a fork swirl into the vanilla batter

Place in the oven and bake for 35 to 40 minutes, leave to cool and then grab yourself a cup of coffee and devour

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Buffalo Mozzarella & Cherry Tomato Bread

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I’m now going to be experimenting with lots of different types of bread! And this one was definitely a winner with my parents who managed to sample some. My Dad has already ordered this crispy flat loaf for me to make for him!

A bread recipe by the Silver Fox himself ~ Paul Hollywood. I adapted it to make a little less only because the way I bake, I have to have some control lol! I think I am slowly becoming a very keen baker and if I don’t bake within a few days, I have withdrawal symptoms! So no need to worry! more recipes are following soon!

The bread turned out really well with a golden bake and once again the Italian flavours mingle together oh so well. My husband and I shared it this afternoon, it was lovely and filling that we have skipped dinner as we are still very satisfied from the goodness that this bread has to offer!

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INGREDIENTS

250g strong white bread flour
4g salt
5g instant action yeast
200ml tepid water
1tbsp olive oil plus extra for oiling & drizzling
10 cherry tomatoes in halves
125-130g/1 ball of buffalo Mozzarella
Pinch of dried oregano

METHOD

• In a mixer with a dough hook or bread hook mix the flour, salt and yeast together, slowly add a little water at a time, mix on a slow speed. As the dough comes together pour in the rest of the water

• Mix for a further 5-7 minutes on a medium speed. The dough will be very wet. Add the olive oil and mix for a further 2 minutes

• Place the dough in a large oiled bowl to prove for one hour. Seal the bowl with some cling film and the dough should double in size at this stage

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• Line a baking tray with some parchment or silicon paper, tip the dough out onto the tray and stretch out using a spatula. Thickness to be about 2cm

• Preheat the oven to 210°c. Push the cherry tomato halves into the dough plus tear the mozzarella and push in between the tomatoes. Sprinkle with the oregano and drizzle a little olive oil

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• Leave to rest for a further 15 minutes and then bake in the oven for 15-25 minutes, until crust is nice and golden

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• Delicious on its own especially when warm or with some soup! Enjoy x