Cacen Farmor (Marble Cake) is a traditional Welsh (Cymric) recipe for classic sponge cake with alternating dark and light layers that are marbled together. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Marble Cake.
175g o fenyn
175g o siwgwr caster
175g o flawd codi
3 ŵy
1 llwy fwrdd o bowdwr siocled
2 lwy fwrdd o ddŵr cynnes
Dull:
Hufenwch y siwgwr a'r menyn gyda'i gilydd nes yn olau ac ysafn. Curwch yr wyau mewn powlen yna ychawnegwch y blawd a'r wyau i'r gymysgfa menyn am yn ail gan gymysgu yn drwadl ar ol pob ychwanegiad.
Rhannwch y gymysgedd yn ddau yna toddwch y powdwr siocled yn y dŵr ac ychwanegwch i un hanner y does gan gymysgu i fewn yn drwyadl. Rhowch draean y gymysgedd brown ar waelod tun cacen wedi ei iro a gwnewch y gwyneb yn llyfn. Ychwanegwch draean y gymysgedd gwyn am ei ben yna rhowch draean arall y gymysgfa gwyn. Adeiladwch y gacen fel hyn gan orffen gyda'r gymysgedd gwyn.
Tynnwch gyllell drwy'r gymysfa i gyn gan wneud tua 9 rhicyn gwastad yn y gymysfa i wneud yr effaith marmor. Rhedwch fforc ar hyd y gwyneb i wneud rhiciau yna rhoddwch y gacen menw popty wedi ei gyn-gynhesu i 170°C a phobwch am tua 45 munud, neu nes fod sgiwer wedi ei wthio i ganol y gacen yn dod allan yn lân.
Gadewch o'r neilltu i oeri yn y tun am 5 munud yna trosglwyddwch y gacen i resel gwifren i oeri'n gyfan gwbwl cyn gweini.
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Cream together the butter and sugar in a bowl until light and fluffy. Add the eggs one by one and beat thoroughly into the butter mix after each addition.
Divide the mix into two equal halves then dissolve the cocoa powder in the water and add to one half of the mixture, mixing in thoroughly. Place a third of the chocolate mixture in the base of a greased cake tin and level the top. Add a third of the white mixture before placing another third of the chocolate mix on top. Repeat this process until you have six layers with a white layer on top.
Draw a knife through the mixture, making about 9 parallel rows in all (this will give the marble effect). Run a fork along the top of the cake to form furrows then place the cake in an oven pre-heated to 170°C and bake for about 45 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Set aside to cool in the tin for about 5 minutes then transfer the cake to a wire rack to cool completely before serving.
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