This recipe is best with
- 200g butter
- 150g chunky peanut butter
- 100g castor sugar
- 125g brown sugar
- 4 eggs
- 1 tsp instant coffee granules
- 1/2 tsp coffee essence
- 1 tbsp coffee liqueur
- 1 tsp cocoa powder
- 250g plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 100ml UHT milk
- 50g dark raisins
- 2 tbsp apricot gel
- 2 tbsp water
- Preheat oven to 180°C. Slightly grease and flour a ring mould.
- Combine butter, peanut butter and both types of sugar in a mixing bowl. Beat until light and creamy. Add eggs one at a time, beating well after each addition.
- Gradually fold in the sifted flour and alternate by adding some milk, mixing well after each addition.
- Divide mixture into two equal portions. Add raisins to one portion; mix. To the other portion, add ingredients (A) and mix lightly until the ingredients are well-blended to get a mocha-flavoured batter.
- Put a ladleful of plain batter into the prepared mould, top this with a ladleful of mocha-flavoured batter and alternate the two steps until both portions are used up. To get a marble effect, draw a wooden skewer through the batter, taking care not to touch the bottom of the tin.
- Bake in a preheated oven for approximately 50 minutes to an hour. To test the cake, touch it lightly with the fingertips. If it is cooked through, the cake should spring back immediately when touched. Cool the cake in the mould for 5 to 10 minutes before turning it out onto a wire rack.
- To prepare the glaze, combine apricot gel and water in a small saucepan. Heat over a gentle flame to melt the gel, stirring continuously. Brush cake with glaze.