The Great Australian Bake Off

Add a zing to your life with this chocolate and lime marble cake.


  • Cake batter

  • 190g salted butter

  • 225g caster sugar

  • 385g self raising flour

  • 3 eggs

  • ¼ cup coconut oil

  • ½ cup milk

  • Chocolate

  • 1 tbs cocoa

  • 1 tsp coffee essence sweet chicory

  • ¼ cup milk

  • Lime

  • ½ cup lime juice

  • ¼ tsp freeze dried kaffir lime leaf

  • Pink food coloring

  • Buttermilk frosting

  • 250g cream cheese

  • 70g buttermilk

  • 200g white chocolate melted, cooled

  • Titanium dioxide powder

  • Candied limes

  • 1 cup caster sugar

  • 1 ½ cup water

  • 2 limes, sliced

  • Praline

  • 1 cups caster sugar

  • ½ cup pistachios

  • Decoration

  • Edible flowers 


  • 1.

    Add one egg at a time, making sure each egg is mixed well into your batter, mix in your oil and milk.

  • 2.

    Fold in flower until just combine, careful not to over mix, we do not want a tough cake!

  • 3.

    Separate your mix into 2 bowls (approx. 300g for chocolate and 600g for lime).

  • 4.

    To 600g bowl, add lime juice and zest, kaffir lime powder then split this mix in half again and colour some with your pink food coloring.

  • 5.

    To the remaining batter (300g), add cocoa, coffee essence and milk mixture.

  • 6.

    Alternatively drop coloured batters into a greased and floured Bundt tin.

  • 7.

    Use the blade of a knife or toothpick to create a marble effect by dragging through the three coloured batters.

  • 8.

    Bake for approximately 30 minutes or until a skewer comes out clean.

  • 9.

    Place on a wire rack to cool completely before decorating.

  • 10.

    While cakes are baking, prepare your candied lime by bringing sugar and water to a boil, add in slices, and then reduce to simmer until limes become translucent.

  • 11.

    Place limes on a baking sheet lined with parchment paper.

  • 12.

    To prepare pistachios for our praline toast until just golden, remove and set on a tray lined with baking paper.

  • 13.

    To make praline place 1 cup of sugar in a pan over medium to high heat, melt sugar and continue to cook over the heat until sugar turns golden, pour over pistachios, set aside to cool.

  • 14.

    Once praline is set hard, coarsely chop ready for assembly.

  • 15.

    To prepare frosting warm buttermilk and combine with melted white chocolate and set aside.

  • 16.

    Beat cream cheese until smooth and gradually add in melted milk/chocolate mixture and allow to cool.

  • 17.

    To assemble, allow icing to flow over the curved edges of the Bundt cake, arrange candied Lime on top of the icing and finish with a sprinkle of praline and edible flowers.


This recipe has not been edited or tested by the Bake Off Food Department.

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