Marble cake! Marble cake is so pretty with its swirls of brown, pink and yellow.
The recipe on page 54 is a typical marble cake recipe, but here are my two issues with it. Firstly, the recipe doesn’t say to ice it – and if ever there was a cake crying out for a light layer of pink icing it’s a marble cake! If you use this recipe, please do me a favour and ice it – for that I will love you forever.
My
second issue is the tin it suggests using. The recipe calls for a 20 cm square tin, which is great if you are in the mood for a cake that resembles a large pikelet! What were you thinking, Edmonds recipe testers? If you are going to make this cake I would recommend you make it in a loaf tin because if you make it the way it is written you will not find the end result very satisfying at all.
Other than those two issues, the recipe is great. The resulting cake is light and yummy. Its best eaten the day you make it as it doesn’t keep well. All up I definitely recommend giving it a go but don’t forget the icing!
The 
second recipe I tested today was pickled onions on page 239. Not everyone is a fan of pickled onions, but they can be a nice addition to a rummage platter or as an ingredient in other recipes such as a cheese ball.
This recipe is a fantastically simple one. You soak the prepared onions overnight in briny water and then bottle them in your choice of malt or white vinegar. I did three bottles of white and one large bottle of malt vinegar.
I would love to tell you how they taste, but they need to sit for four to six weeks before being used. So needless to say you need to plan ahead for this recipe. I will also need to give you an update once they have done the maturing thing.
Until next time. Happy cooking! 🙂