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Fruit Salad Marble Cake

Fruit salad marble cake

By OcadoLife
Published on 11 September 2023
Created by food writer and chef Liberty Mendez, this showstopping Fruit Salad Marble Cake is a surprisingly easy bake. With its Carmen Miranda-style topping and colourful marbled centre, it makes a bright and beautiful centrepiece for parties. We topped ours with strawberries, mango, physalis, mandarin, raspberries, cherries and blackberries, but you can use any fruit combo you fancy. You can also give it a bakewell twist by swapping vanilla for almond extract, rippling through raspberry jam instead of gel colouring and topping it with fresh raspberries and flaked almonds. Tips or serving suggestions Allow extra time for the cake to cool before you decorate it using 300g mixed fruit of your choice (approx.)
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Time and servings

55 minsTotal time
12Servings
20 minsPrep time
35 minsCooking time

Ingredients

  • 200g unsalted butter, softened, plus extra for greasing
  • 200g caster sugar, plus 2 tbsp
  • 2 tsp vanilla paste
  • 3 large eggs
  • 200g self-raising flour
  • 3 tbsp milk (any type)
  • 1 tsp baking powder
  • 1 squeeze red food colouring
  • 1 squeeze orange food colouring
  • 1 squeeze green food colouring
  • 1 squeeze yellow food colouring
  • 200ml double cream

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Grease a 900g (2lb) loaf tin with butter and line with baking paper.

  • Step 2

    To make the sponge, put the butter, 200g sugar and 1 tsp vanilla paste in a mixing bowl and beat with an electric whisk for 4 mins or until soft, pale and fluffy. Gradually beat in the eggs, one at a time, until combined, scraping down the sides of the bowl after each addition. Tip in the flour, milk and baking powder and gently fold in with a spatula, until no pockets of flour remain.

  • Step 3

    Divide the sponge mixture evenly between 5 bowls (1 for each food gel colour, plus 1 for plain). Add a squeeze of food gel to each bowl, leaving one without. Stir well to mix in the colour.

  • Step 4

    Alternating between colours, add tablespoons of the batter to the loaf tin until it’s full. Gently level the surface with a spatula, taking care not to merge the colours too much. Bake for 35 mins or until a skewer comes out clean. Leave to cool completely in the tin.

  • Step 5

    For the topping, put the cream, 2 tbsp sugar and remaining 1 tsp vanilla paste into a bowl and whisk to stiff peaks with an electric whisk.

  • Step 6

    Turn the cake out onto a plate or board and spoon the cream over the top. Decorate with the fruit – the more the better – and chill until ready to serve. Leftovers will keep in the fridge for up to 3 days.