Photo: Marina Oliphant
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Ingredients
- 250g unsalted butter, softened
- 250g caster sugar
- 1 tbsp vanilla sugar
- 4 eggs
- 4mL rum essence*
- (or 25mL rum)
- Pinch salt
- 500g self-raising flour
- 1/2 cup milk
- 30g Dutch cocoa powder
- 25g caster sugar (extra)
- 2-3 tbsp milk (extra)Fine breadcrumbs
- Lemon icing
- 1 cup pure icing sugar
- Juice of 1 to 1 1/2 lemons
- * Look in continental delis and butchers for Dr Oetker rum aroma-essence, which my mother has always used to give her cakes an unusual and beautiful flavour. Almond essence is also available.
Method
Preheat oven to 170C.
Whip butter until white and creamy. Gradually add the sugar, vanilla sugar and eggs and continue to beat until well blended. Fold in sifted flour, salt and add rum essence and milk, gently folding until incorporated.
In a separate bowl, mix 1/3 of the cake batter with the cocoa powder and extra sugar and milk. Grease a 23cm ring tin with butter and breadcrumbs and put the plain batter in first. Distribute chocolate mixture on top and, using a fork, swirl the two colours.
Bake for about 75 minutes or until a skewer comes out clean when inserted into the cake. Cool cake on rack.
For icing: Mix icing sugar with a little lemon juice until there are no lumps and you have a pouring consistency.
To serve
Drizzle icing over the cooled cake, and serve.
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