Three-colour cake

This three-colour cake recipe means a lot to Frances Atkins; she first made it as a child for her family, spending 3 hours straining the juices from the berries and spinach through muslin. Disaster struck, however, when the bottom of the cake tin fell out as she was about to put it in the oven!

First published in 2015
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Ingredients

Metric

Imperial

Three colour cake

Equipment

  • Blender

Method

1
Line an 8 inch loaf tin with greaseproof paper and preheat the oven to 180°C/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
3
Next, blend the raspberries and 50g of the sugar together, then pass through a sieve into a second bowl
4
In the third bowl, mix together the cocoa powder and milk to make a smooth paste
5
To make the cake mix, cream the butter and sugar together until light and fluffy and add the beaten eggs
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
  • 115g 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
First published in 2015
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The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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