Add a zing to your life with this chocolate and lime marble cake.
Add one egg at a time, making sure each egg is mixed well into your batter, mix in your oil and milk.
Fold in flower until just combine, careful not to over mix, we do not want a tough cake!
Separate your mix into 2 bowls (approx. 300g for chocolate and 600g for lime).
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.
To the remaining batter (300g), add cocoa, coffee essence and milk mixture.
Alternatively drop coloured batters into a greased and floured Bundt tin.
Use the blade of a knife or toothpick to create a marble effect by dragging through the three coloured batters.
Bake for approximately 30 minutes or until a skewer comes out clean.
Place on a wire rack to cool completely before decorating.
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.
Place limes on a baking sheet lined with parchment paper.
To prepare pistachios for our praline toast until just golden, remove and set on a tray lined with baking paper.
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.
Once praline is set hard, coarsely chop ready for assembly.
To prepare frosting warm buttermilk and combine with melted white chocolate and set aside.
Beat cream cheese until smooth and gradually add in melted milk/chocolate mixture and allow to cool.
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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