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Fairtrade chocolate & vanilla pound cake
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300g unsalted butter, softened
300g Waitrose Fairtrade Golden Caster Sugar
300g self-raising flour
4 large British Blacktail Free Range Eggs
2 tbsp semi-skimmed milk
2 tsp Ndali Fairtrade Organic Vanilla Powder
1½ tbsp Green & Black’s Fairtrade Organic Cocoa Powder
Icing sugar, to serve
1. Preheat the oven to 180°C, gas mark 4. Line the base of an 18cm loose-bottomed cake tin. In an electric mixer with a paddle attachment (or with an electric hand whisk), beat the butter and sugar together until light and fluffy. Add some of the flour, then the eggs, then the rest of flour and the milk, while continuing to beat until incorporated. Add the vanilla powder and beat again.
2. Split the mixture in half and add the cocoa powder to one half.
3. Spoon alternate dollops of the mixture into the cake tin, and swirl with a skewer.
4. Bake for 50-60 minutes until risen, firm to touch and a skewer, when inserted in the middle of the cake, comes out clean. Remove from the tin and stand on a baking rack to cool completely. Dust with icing sugar and serve.
Typical values per serving:
This recipe was first published in February 2015.
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