INGREDIENTS
MARBLE CAKE (OIL BASE)
250 ml Clover Olive Pride Blend of Seed Oils and Extra Virgin oil
200 g Huletts White Sugar
100 g Huletts Sunsweet® Brown Sugar
4 large eggs
5 ml vanilla extract
375 g self-raising flour
5 ml baking powder
250 ml Clover Fresh Milk (full cream)
120 g Clover Caramel Double Cream Dairy Dessert
CARAMEL & PEANUT BUTTER FROSTING
150 g Clover Mooi River Salted Butter, softened
100 g YUM YUM Caramel Dreams Caramel Crunchy Peanut Butter Spread
200 g Huletts Icing Sugar, sifted
100 g Clover Caramel Double Cream Dairy Dessert
5 ml vanilla extract
15–30 ml Clover Ultra Pasteurised Cream (to loosen, if needed)
CARAMEL SHARDS
200 g Huletts White Sugar
60 ml water
Method
MARBLE CAKE
- Preheat oven to 180°C. Grease and line a 23 cm round or loaf cake tin.
- In a large bowl, whisk together oil, white sugar, and brown sugar until combined.
- Add eggs one at a time, whisking well, then stir in vanilla.
- Sift flour and baking powder. Add dry ingredients alternately with Clover Fresh Milk, mixing gently until smooth.
- Divide batter in half. Into one half, fold the Clover Caramel Treat.
- Spoon alternating dollops of vanilla and caramel batter into the prepared tin.
- Use a skewer to swirl lightly for a marbled effect.
- Bake for 40–45 minutes, or until a skewer comes out clean. Cool completely.
CARAMEL & PEANUT BUTTER FROSTING
- Beat butter and peanut butter together until creamy and smooth.
- Gradually add sifted icing sugar.
- Mix in Clover Caramel Treat and vanilla, beating until fluffy.
- Add cream, a spoon at a time, if a looser consistency is needed.
- Frost the cooled cake generously.
CARAMEL SHARDS
- Line a baking tray with parchment paper.
- Heat sugar and water in a saucepan over medium heat without stirring until deep golden.
- Quickly pour the caramel onto the tray, tilting to spread thinly.
- Leave to cool completely before breaking into shards.
CLOVER PRODUCTS USED IN THIS RECIPE
