Frances Atkins' three-colour cake recipe

  • Serves 8
  • 20mins to prepare and 25mins to cook
  • 281 calories / serving
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(h)three colour cake Great British Chef TESCO

A fantastic eye catching cake project that will excite the kids as they make each different colour.

Preheat your oven to Gas Mark 4, 180°C, fan 160°C and line an 8 inch loaf tin with greaseproof paper.

Have 3 clean bowls ready. Start by blending the spinach and the rapeseed oil together, then sieve into the first bowl.

Next, blend 50g of the sugar and raspberries together. Pass through a sieve into a second bowl.

Into the third bowl, mix the cocoa powder and milk together until it forms a paste.

To start the cake mixture, cream the butter and sugar together until light and fluffy then add the beaten eggs.

Stir self-raising flour into the mixture to make a smooth batter. Pour one third into the spinach mix, another third into the raspberry mix and the rest into the cocoa mix.

Thoroughly combine the mixture in each bowl until you have a green mix, a pink mix and a brown mix.

Pour each mixture as layers into the baking tin. You can swirl the mixtures together to create patterns but be careful not to mix the colours too much.

Place into the oven for 25 minutes or until a skewer pierced into the middle of the cake comes out clean.

Once cooked, remove and set aside to cool slightly before placing out onto a cooling rack. Slice and serve.

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  • Ingredients

  • 25g (1oz) spinach
  • 25ml (1fl oz) rapeseed oil
  • 50g (2oz) raspberries
  • 165g (5½oz) caster sugar
  • 10g (½oz) cocoa powder
  • 10ml (½fl oz) milk
  • For the hollandaise

  • 115g (4oz) butter
  • 2 eggs, beaten
  • 115g (4oz) self-raising flour
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  • Energy 1177kj 281kcal 14%
  • Fat 15.3g 22%
  • Saturates 7.8g 39%
  • Sugars 22.1g 25%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 34.4g Protein 3.6g Fibre 1.4g

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