Marbled coffee & vanilla bundt cake with soft cheese glaze

Method

• step 1

  Combine the coffee granules and 4 tbsp boiling water, then leave to cool. Heat the oven to 180C/160C fan/gas 3. Oil a 26cm bundt tin (measure across the top) and dust with 1 tbsp flour, making sure all the grooves are well coated. Tip out the excess.

• step 2

  Put the soft cheese in a large bowl and add the eggs, one at a time, whisking well between each addition. Add the vanilla and oil, and whisk until smooth. In a separate bowl, combine the flour, sugar, baking powder and ¼ tsp salt.

• step 3

  Pour the wet ingredients into the dry, and whisk until smooth. Divide the batter evenly between two bowls (each should contain about 550g batter). Stir the cooled coffee into one bowl and the milk into the other, mixing until smooth.

• step 4

  Dollop alternate spoonfuls of the vanilla and coffee batters into the tin. Once all the batter has been used, gently swirl a skewer through the mixture a few times to create a marbled effect.

• step 5

  Bake on the middle shelf of the oven for 45-50 mins until risen, golden and a skewer inserted into the centre comes out clean. If it doesn’t, return to the oven for 5 mins, then check again. Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool slightly.

• step 6

  To make the glaze, whisk the ingredients together until smooth, then whisk in 50ml water to make a loose icing. Drizzle this over the cake and leave to set. Will keep chilled in an airtight container in the fridge for up to four days. To freeze, wrap slices (or the whole cake) well and freeze for up to three months. Defrost at room temperature before serving.