 Cook's Corner
Your monthly recipe to tantalise your taste buds
Gold and Silver Marble Cake
GOLD MIXTURE
3oz (75g) butter
3oz (75g) caster sugar
3oz (75g) plain flour
3 tablespoons warm water
3 egg yolks, lightly beaten. Add a little yellow food colouring
1 1/2 level teaspoon baking powder
1/2 oz (15g) ground almonds
few drops almond essence
SILVER MIXTURE
3oz (75g) butter
3oz (75g) caster sugar
3oz (75g) plain flour
1 1/2 tablespoons warm water
1/2 oz (15g) ground almonds
3 egg whites
3/4 teaspoon baking powder
few drops almond essence
8oz marzipan
Grease an 8in (200mm) cake tin and line the base.
For GOLD MIXTURE, cream the butter in a warmed bowl until soft, beet in half the sugar,
then gradually beat in the rest of the sugar and the warm water alternately until the
mixture is light and fluffy, beat in the egg yolks and yellow food colouring, sieve the
flour and baking powder and fold into the mixture with the ground almonds and almond
essence, place spoonfuls of the mixture on the base of the prepared cake tin.
SILVER MIXTURE
Cream the butter until soft, gradually beat in the sugar and warm water until the mixture
is light and fluffy. Fold in the ground almonds and almond essence. Whisk the
egg whites until stiff but not dry. Sieve the flour with the baking powder.
Fold the beaten egg whites and flour into the mixture alternately in several
additions. Fill the gaps left in the cake tin between the spoonfuls of gold mixture
with spoonfuls of the silver mixture, use a cocktail stick or needle to pull streaks of
the gold mixture into the silver mixture.
Bake the cake in the centre of a preheated oven (180c 350f gas 4) for 50-60 minutes or
until the centre of cake is springy to the touch. Cool in the tin for 2 minutes,
then turn out onto a wire rack to cool completely.
When cold, brush top of cake with apricot jam, roll out marzipan to fit over
cake. Place a paper doily on top of cake and sprinkle icing sugar over it. Carefully
remove the doily to leave the lacy pattern. Decorate with a few gold and silver
dragees.
The cake will keep in an airtight tin for 4-5 days. |
YOUTH GROUP HELPERS WANTED
Local youth groups are in need of helpers to support their growing numbers of
children. You have to be willing to have a CRB (Criminal Record Bureau) check, which
is normal for anyone working with children these days but you will understand that every
parent wants to know that their child is as safe as possible in all circumstances.
It is only a couple of hours a week and is an enjoyable way of teaching our
children new things and making new friends. It is FUN!
If you want to know more about helping the youth in our communities, especially Briston
and Melton Constable then
please call:- Andrea Surridge - 01263 587503
AIR AMBULANCE PRESENTATION
After another year of fundraising, The Rita Rogers Fundraisers will be making a
Presentation to the Air Ambulance. Following which will be the presentation of a
plaque in memory of Rita. It will take place at The Copeman Centre, Briston's
Village Hall
on Sunday 10th December at 2pm. All welcome.
Last years presentation to the air ambulance was shortly before Rita died and was
tinged with the sadness of her passing. She had spent so much time with her friends,
raising money for charities, like the air ambulance and hospices and for that she was due
to receive the award of MBE in the New Year's Honours List. She and her friends were known
locally as the Fab Five and with their support she carried on fundraising throughout her
treatment. Now, her memory lives on with the help of her friends who continue to
raise money under the name of the Rita Rogers Fundraisers. So if you see them please
support their good causes. |
