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Yellow cup, blue birds, cake

May 15, 2012

I thought it was time I used some china from the yellow shelf if I am to continue my quest to brighten things up – yellow is sun colour after all, and Amy has just nominated me for the One Lovely Blog Award (thanks again!), so I have standards to maintain. Time to use the very pretty cup and saucer my sister gave me –  glorious yellow with blue birds on it – and serve some cake on a (charity shop) white bone china plate with yellow flowers. But what cake?

The clouds were interesting today – somewhat reminiscent of a marble cake. Nature imitating cake? Decision made.

Marble cake is best made with very soft butter. I didn’t have any, because the butter out in the dish in the kitchen kitchen was too cold – in spite of the Aga belching out heat. So I used vegan margarine instead. I could have put the butter in the microwave, but it’s a faff. Means the cake’s dairy free, which might be a plus for some.

Grease and line an 8″ square tin. Put in a bowl 6oz very soft butter (or margarine), 6oz sugar, 6oz self raising flour, the grated zest and juice of half a lemon and three large eggs and beat it all together well.

Dollop half the mixture in spoonfuls  in the cake tin leaving a few gaps. Add three tablespoons of cocoa powder to the rest of the cake mix in the bowl and mix well. Add a little water if need be, and then dollop this mixture randomly where the other cake mix isn’t.

Gently swirl the mixture together – not too much or it’ll look like mud – and bake at about 180c for about 35 minutes. Cool in the tin.

This is quite a light cake – or it was this time anyway. It wasn’t greeted with suspicion either – need to work on that.

3 Comments leave one →
  1. May 16, 2012 4:51 am

    Love those dishes and your cake looks luscious.

  2. May 17, 2012 2:57 am

    What a beautiful teacup set! I think I just found another inspiration for another fun cake! 🙂

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