Marbled Chocolate and Lime Crumble Cake

My Favourite Cakes

Marbled Chocolate and Lime Crumble Cake myfavouritepastime.comThis cake is made from the basic pound cake recipe with small modifications. I added 25g cocoa to make the marble, grated lime rind and buttermilk. I also topped the cake with crumble…that makes it super tasty. I am not supposed to be eating cake but I ate a large slice anyway. I felt so guilty afterwards…but what to do? Have a great week!

Marbled Chocolate and Lime Crumble Cake myfavouritepastime.com

Marbled Chocolate and Lime Crumble Cake myfavouritepastime.com

  • Ingredients for crumble
  • 125g (1 cup, 4oz) plain flour sifted
  • 75g (1/3 cup, 3oz) sugar
  • 75g (3oz) unsalted cold butter cubed
  • 75g (3oz) dark chocolate

Marbled Chocolate and Lime Crumble Cake myfavouritepastime.comFor the crumble topping: mix the flour and sugar, then add  the butter

Marbled Chocolate and Lime Crumble Cake myfavouritepastime.comand rub until it resemble crumbs. Add chocolate.

Marbled Chocolate and Lime Crumble Cake myfavouritepastimecomMix in the chocolate and chill in the fridge for at least 30 minutes

  • Marbled Chocolate and Lime Crumble Cake myfavouritepastimecomIngredients for the cake
  • 225g (1 ¾ cup, 8oz) all-purpose flour
  • 2 teaspoons baking powder
  • 225g (8oz, 2 sticks) butter brought to room temperature
  • 225g (8oz) caster sugar
  • Rind (zest) of 1 lime
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 60ml (¼ cup) buttermilk (you can also use milk)
  • 25g (1oz, ¼ cup) cocoa powder
  • Icing sugar for dusting

Marbled Chocolate and Lime Crumble Cake myfavouritepastimecomBeat the butter, add the sugar and lemon rind, and beat together (I used lime)

Marbled Chocolate and Lime Crumble Cake myfavouritepastimecomuntil light and fluffy. Add the eggs, one at time, beating well after each addition.

Marbled Chocolate and Lime Crumble Cake myfavouritepastimecomGently fold in the flour

Marbled Chocolate and Lime Crumble Cake myfavouritepastimecomand then fold in the buttermilk (or milk) and vanilla essence.

Marbled Chocolate and Lime Crumble Cake myfavouritepastimecomFinal batter

Marbled Chocolate and Lime Crumble Cake myfavouritepastimecomDivide the batter into two equal portions.

Marbled Chocolate and Lime Crumble Cake myfavouritepastimecomSift the cocoa powder into one portion and gently mix.

Marbled Chocolate and Lime Crumble Cake myfavouritepastimecomAlternate spoonfuls of chocolate and vanilla batter into the prepared tin.

Marbled Chocolate and Lime Crumble Cake myfavouritepastime.comSwirl the mixture in motions of figure eight.

Marbled Chocolate and Lime Crumble Cake myfavouritepastime.comAdd the chilled crumble on top and shake to even out.

Marbled Chocolate and Lime Crumble Cake myfavouritepastime.comBake at 350ºF (175ºC) for 50-75 minutes until light golden on top. Remove from the oven and let rest 10 minutes

Marbled Chocolate and Lime Crumble Cake myfavouritepastime.comthen transfer onto a cooling rack.

Marbled Chocolate and Lime Crumble Cake myfavouritepastime.comPlate the cake and dust with some icing sugar and serve

Marbled Chocolate and Lime Crumble Cake myfavouritepastime.com

Marbled Chocolate and Lime Crumble Cake

Preparation time: 15 minutes; Baking time: 50-60 minutes; Makes: 1 x 9-inch round crumble cake

Ingredients

  • 225g (8oz, 1¾ cup) all-purpose flour
  • 2 teaspoon baking powder
  • 225g (8oz, 2 sticks)  butter brought to room temperature
  • 225g (8oz ) caster sugar
  • Rind (zest) of 1 lime
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 60ml (¼ cup) buttermilk (you can also use milk)
  • 25g (1oz, ¼ cup) cocoa powder
  • Icing sugar for dusting

For the crumble topping

  • 125g (1 cup, 4oz) plain flour sifted
  • 75g (3oz, 1/3 cup) caster sugar
  • 75g (3oz) unsalted cold butter cubed
  • 75g (3oz) dark chocolate

Instructions

  1. Line the bottom of a 9-inch springform pan with parchment. Grease and flour the sides. Preheat the oven to 350ºF (175ºC) ten minutes before using.
  2. For the crumble topping: mix the flour and sugar. Add the butter and rub until the mixture resembles crumbs. Mix in the chocolate chips and chill in the fridge for at least 30 minutes.
  3. For the cake: Sift the flour and baking powder and set aside.
  4. Beat the butter, add the sugar and lemon rind, and beat together until light and fluffy.
  5. Add eggs, one at time, beating well after each addition.
  6. Gently fold in the flour and then fold in the milk and vanilla essence.
  7. Divide the mixture into two portions. Sift the cocoa powder to one portion and gently mix.
  8. Alternate spoonfuls of chocolate and vanilla batter into the prepared tin. Swirl the mixture in motions of figure eight. Add the chilled crumble on top and shake to even out.
  9. Bake 50-60 minutes until light golden on top. Remove from the oven and let rest 10 minutes, then transfer onto a cooling rack.
  10. Plate the cake and dust with some icing sugar and serve.

Points to Note:

  1. For cup measures: (use 240ml cup) spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

8 thoughts

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s