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Three-colour cake

Three-colour cake

Three-colour cake

PT1H15M

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1
Line an 8 in loaf tin with greaseproof paper and preheat the oven to 356°F/gas mark 4
2
Get 3 bowls ready. First, blend the spinach and the oil together, then pass through a sieve into the first bowl
  • 1 oz of spinach
  • 1 fl oz of rapeseed oil
3
Next, blend the raspberries and 1 3/4 oz of the sugar together, then pass through a sieve into a second bowl
  • 1 3/4 oz of raspberries
  • 1 3/4 oz of caster sugar
4
In the third bowl, mix together the cocoa powder and milk to make a smooth paste
  • 1/3 oz of cocoa powder
  • 1/3 fl oz of milk
5
To make the cake mix, cream the butter and sugar together until light and fluffy and add the beaten eggs
  • 4 1/16 oz of caster sugar
  • 4 1/16 oz of butter
  • 2 eggs, beaten
6
Stir in the self-raising flour to make a smooth batter. Dollop one third of the mixture into the spinach mix, one third into the raspberry mix and the rest into the cocoa mix
  • 4 1/16 oz of self-raising flour
7
Combine the mixtures thoroughly until you have a green mix, a pink mix and a brown mix
8
One at a time, pour each mixture into the baking tin. You can make layers with the mixtures or swirl together in patterns, being careful not to mix up the colours too much
9
Cook the cake in the oven for 25 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean
10
Once cooked, remove and allow to cool slightly before turning out onto a cooling rack. Slice and serve

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Three colour cake

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Three-colour cake

 
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