2 hours
Serves: 6–8
225g (8oz) butter, softened, plus extra for greasing
225g (8oz) caster sugar
4 eggs
1 tsp vanilla extract
225g (8oz) plain flour
2 tsp baking powder
50ml (2fl oz) milk
25g (1oz) cocoa powder
Icing sugar, for dusting
For the crumble topping
125g (4½oz) plain flour, sifted
75g (3oz) caster sugar
75g (3oz) unsalted butter, chilled and cut into cubes
75g (3oz) dark or milk chocolate, in chips or roughly chopped into pieces
23cm (9in) diameter spring-form or loose-bottomed cake tin with 6cm (2½in) sides
First make the crumble topping. Using your fingertips, rub together the flour, sugar and butter in a large bowl until it resembles thick breadcrumbs, then mix in the chocolate pieces. Set aside in the fridge while you make the sponge.
Preheat the oven to 180°C (350°F), Gas mark 4, and butter the sides and the base of the cake tin. If you’re using a spring-form tin, make sure the base is upside down so there’s no lip and the cake can slide off easily when cooked. Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.
Whisk the eggs and vanilla extract together in a small bowl for a few seconds or just until combined, then gradually add the eggs to the creamed butter and sugar mixture, beating all the time. Sift in the flour and baking powder and fold in carefully, then add the milk and mix gently to combine. Tip half of the cake mixture into another large bowl, then sift the cocoa powder into this bowl and fold it in.
Place the two different cake mixtures in the prepared tin by alternating heaped tablespoonfuls of the vanilla batter with the chocolate one, then, with a skewer or similar implement, gently draw swirls through the cake mixture to ‘marbleise’ it. Try not to over-mix or you won’t get that wonderful marbled effect.
Scatter the crumble mixture evenly over the top of the cake mixture and bake for 50–60 minutes or until the crumble is golden and a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and allow to cool in the tin for 10 minutes, then loosen around the edges using a small, sharp knife and remove the sides of the tin. Place the cake (sitting on the base of the tin) on a wire rack and allow to cool completely.
Use a palette knife or metal fish slice to loosen the bottom of the cake from the base of the tin, then slide the palette knife or fish slice under the cake and carefully ease it onto a plate. Dust with icing sugar to serve.
This recipe takes lemon cupcakes to the next level. The lemon curd is easy to make – though you could use a bought variety, of course – and adds a wonderfully sweet-sharp citrus softness. The crumble topping is quick to put together, meanwhile, and adds a great contrasting crunch.
Prep time: 30 minutes (excluding the lemon curd)
Baking time: 30 minutes
Ready in: 1 hour 30 minutes
Makes: 12 cupcakes
200g (7oz) butter, softened
200g (7oz) caster sugar
4 eggs
200g (7oz) self-raising flour
Juice of 1 lemon
150g (5oz) lemon curd
For the crumble topping
75g (3oz) plain flour
75g (3oz) caster sugar
Finely grated zest of 1 lemon
100g (3½oz) butter, chilled and cut into 1cm (½in) cubes
12-cup muffin tray and 12 muffin cases
Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.
First make the crumble topping. Sift the flour into a bowl, then add the sugar and lemon zest and mix together to combine. Use your fingertips to rub the butter into the flour until the mixture forms coarse flakes and crumbs, then set aside in the fridge until needed.
To make the cupcake batter, cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy.
Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating all the time. Sift in the flour and add the lemon juice, then fold in gently to incorporate.
Divide half of the batter between the muffin cases, filling each about one-third full. Add roughly ½ tablespoon of lemon curd to each paper case, so that it forms a small dollop in the middle. Then divide the other half of the batter between the cases, spooning it over the lemon curd. Finally divide the lemon crumble mixture between the cupcakes.
Bake for about 30 minutes or until nice and golden on top and lightly springy to the touch in the middle. Don’t worry if some of the curd bubbles over the top of the cupcakes while they cook.
Allow to cool for 10 minutes before removing from the muffin tray and placing on a wire rack to cool down completely.
Prep time: 10 minutes
Cooking time: 10 minutes
Ready in: 30 minutes
Makes: 300g (11oz)
75g
