Entice Gluten Free Marble Cake
Ingredients
| 250g | Butter | |
| 375 ml (1 ½ cup) | Castor Sugar | |
| 625 ml (2 ½ cup) | Entice Self Raising Self Binding Rice Flour | |
| 5 ml (1 tsp) | Vanilla essence | |
| 125 ml (½ cup) | Milk | |
| 125 ml (½ cup) | Water | |
| 60 ml (1/4 cup) | Cocoa Powder | |
| 4 | X-large or Jumbo eggs |
Method
Preheat the oven to 180 °C
Cream the Butter and Sugar until light and fluffy.
Beat in the eggs one at a time. Beating the mixture very well ensures a light and fluffy texture to the cake.
Add the vanilla.
Sift the dry ingredients, except the cocoa, and mix to into the creamed mixture. Add the liquids in 3 or 4 batches, mixing to make a smooth batter.
Divide the batter into half.
Sift cocoa into half of the mixture and mix it in.
Spoon alternating colours of batter around a 23cm greased baking tin.
Bake for 50 to 60 minutes at 180 °C
Ganache Icing
In a bowl add 150g dark chocolate and 50ml fresh cream or Entice Rice Milk Powder (25ml powder to 25ml warm water). Place the bowl in a pot of boiling water on the stove to melt the chocolate, stirring regularly.
Once melted, remove from water and allow to cool. If icing is too hot it runs off the cake. Ice the cake.
