Three-colour cake
Item 1 of 1
- medium
- 8
- 1 hour 15 minutes
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
- 25g of spinach
- 25ml of rapeseed oil
- 50g of raspberries
- 165g of caster sugar
- 10g of cocoa powder
- 10ml of milk
- 115g of butter
- 2 eggs, beaten
- 115g of self-raising flour
SAVE RECIPE
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
- 25g of spinach
- 25ml of rapeseed oil
3
Next, blend the raspberries and 50g of the sugar together, then pass through a sieve into a second bowl
- 50g of raspberries
- 50g of caster sugar
4
In the third bowl, mix together the cocoa powder and milk to make a smooth paste
- 10g of cocoa powder
- 10ml of milk
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
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