I am not a fan of puddings, and have been known to eat a second starter instead of having pudding (although you do get some very strange looks when you order in a restaurant!). However this cake, I love and could eat day in, day out forever. I am eternally grateful to Laura at Domestic Sluttery for introducing me to the world of savoury cakes and this cake in particular. |
I like to think that I have now perfected this cake to my own tastes (and that of my family) so I will share my own alterations to the above linked recipe. I do love Marmite so use quite a lot of it in this recipe. If you are less of a fan, try dialling it down the first time you try it (or don't, but don't blame me if it is too much!).
Combine the two until your mixture looks like the lumpy, brown slodge you see here. As tempting as it might be to throw this in the bin, it will be worth it!
While the cakes are cooking, whisk a pack of butter together with about 200g of spreadable cheese (I used Seriously Strong Spreadable) and a teaspoon or two of Marmite depending on your tastes. I did this by hand at first, and then found an electric hand whisk and made a complete mess of the kitchen but I am sure there are other options! This was my first time at making buttercream and I was pretty impressed.
When your cakes are looking golden and firm, remove them from the oven and then let to cool. Add the buttercream to the bottom layer and drizzle the Marmite topping over the top layer. I constructed the cake before doing this, and the buttercream melted with the heat of the topping which is why I suggest you keep the two parts separate until cooled.
And there it is, the most amazing cake you will eat (if you like Marmite and cheese that is!). The cake comes out with the same consistency as normal cake (although slightly oily) but very very Marmitey. I made this one for a family occasion and everyone was very keen to have a taste and was described as 'sensational' and 'weird but really good'. Make of that what you will!