| | Raspberry apple marble cake
Raspberry apple marble cake
Raspberry apple marble cake 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 170C/150C fan forced. Grease 2 deep 17.5cm (base measurement) round cake pans. Line the bases and sides with baking paper.
  2. Place chocolate, butter and boiling water in a heatproof bowl. Microwave on High for 1-2 minutes or until melted and smooth. Combine sugar, flours and coconut in a large bowl. Make a well in the centre. Add chocolate mixture, apple, yoghurt and eggs. Use a balloon whisk to whisk until smooth. Divide evenly between the pans. Bake for 50-55 minutes or until golden and firm to the touch. Set aside in the pans on a wire rack to cool completely.
  3. For the buttercream, use electric beaters to beat the butter in a bowl until softened. Gradually add icing sugar, beating until pale and creamy. Beat in jam until just smooth (don’t overbeat, as icing may split).
  4. To assemble, use a large serrated knife to cut the cakes in half horizontally. Place 1 piece of cake on a serving plate or board. Spread over one-fifth of the buttercream. Scatter over one-third of the raspberries, pressing gently into the buttercream. Top with another piece of cake, pressing gently but firmly to secure. Repeat layering with half of the remaining buttercream and the remaining cake and raspberries, finishing with a layer of cake, base side up. Spread a thin layer of buttercream over top and side of the assembled cake, allowing some cake to show through. Reserve remaining buttercream. Place the cake in fridge for 15 minutes or until just firm. Spread the reserved buttercream over top and side of the cake to cover. Place in fridge to chill.
  5. Meanwhile, for the marble bark, line a baking tray with baking paper. Place the chocolate in a heatproof bowl. Microwave on Medium until melted and smooth. Pour over the prepared tray and use a palette knife to spread slightly. Dip a skewer or toothpick into each food paste. Lightly swirl through chocolate to create a marbled effect. Leave to set. Break into pieces.
  6. Use a balloon whisk to whisk the royal icing mixture and cold water in a bowl until thick, slightly airy and increased in volume (the icing shouldn’t be too runny). Dip a skewer or toothpick into the pink food pastes and lightly swirl through the icing to create a marbled effect. Repeat with a clean skewer or toothpick and the purple food pastes (see opposite). Place the cake on a wire rack over a baking tray. Carefully pour the icing over the cake to cover, allowing excess to run off. While runny, use a clean skewer to carefully drag the colours through the icing to create extra marbling. Set aside until set.
  7. Transfer the cake to a serving plate or cake stand. Gently press the marble bark into the top. Sprinkle with the cachous and sugar crystals.
Time for preparing:
60 min.


  • 200g white chocolate, finely chopped
  • 200g butter, chopped
  • 125ml (1/2 cup) boiling water
  • 215g (1 cup) caster sugar
  • 150g (1 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 45g (1/2 cup) desiccated coconut
  • 200g (1 cup) unsweetened pie fruit apple
  • 200g (3/4 cup) Greek yoghurt
  • 4 eggs
  • 125g punnet raspberries
  • 330g packet Queen Royal Icing
  • 80ml (1/3 cup) cold water
  • Assorted pink and purple food pastes, to dye
  • Pastel-coloured cachous, to decorate
  • Sugar crystals, to decorate
  • Raspberry buttercream
  • 350g butter, at room temperature
  • 300g (2 cups) icing sugar mixture
  • 115g (1/3 cup) raspberry jam
  • Marble bark
  • 200g white chocolate melts
  • Assorted pink and purple food pastes, to dye