Marble Cake

220g butter softened

220g/1 cup castor sugar

1 teaspoon vanilla essence

3 eggs

150g/1 cup plain flour, well sifted

150g/1 cup self- raising flour, well sifted

185ml ¾ cup milk at room temperature

Pink food colouring

1 tablespoon cocoa

Pale pink icing to serve

Method

 Preheat oven to moderate (180c).  Grease a deep 20cm round tin and line base with baking paper.

Cream butter and sugar very well, add vanilla.  Add eggs one at a time, beating well after each addition.  Fold in the well sifted flours alternately with milk.

Divide the mixture into three equal parts.  Leave on part natural, colour one pink and use cocoa mixed with a little hot water to colour chocolate portion.  Place alternate spoonful of different mixture into the prepared tin.  Lightly tap tin on bench and run knife through mixture four times to give marble effect.

Bake for about 50 minutes.  When cool ice with pale pink icing.

Whole Orange Cake

1 whole naval orange, chopped roughly

180grams melted butter

3 eggs

250 gram/1 cup caster sugar

230 grams/11/2 cups SR flour

Place whole orange in blender or processor and process.

Add remaining ingredients except SR flour, blend well.

Place in a basin and fold in flour.

Cook in a 20cm tin, 40 minutes in moderate oven (160 c fan force or 170-180 C no fan)

Ice with orange icing, no decorations.