Moist marble cake

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Today I'd like to share a recipe for my favourite childhood cake. We'll prepare a simple, moist marble cake that my Mum prepared almost every weekend.

 

Cake is moist and fluffy, and it melts in your mouth. The dark part has a pleasant, not too sweet cocoa flavour. It goes perfectly with the light part that smells nicely of almonds. I know I'm fairly nostalgic here, but I think this is the best cake in the world. 

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 2.5 cups (~375 g) cake flour
  • 3 tsp baking powder
  • Pinch of salt
  • 200 g unsalted butter, softened at room temperature
  • 3/4 cup (~150 g) granulated sugar
  • 3 eggs at room temperature
  • 150 ml milk at room temperature + 1 tbsp
  • Almond extract
  • 1 heaped tbsp cocoa (~15 g)
  • Icing sugar

Method

  1. Sift 375 g cake flour and 3 tsp baking powder into a large bowl to remove any lumps. Add a small pinch of salt and stir through the dry ingredients with a whisk to distribute baking powder and salt in flour.
  2. Put 200 g butter softened at room temperature into a separate bowl. Add 150 g white caster sugar. Cream them together with an electric mixer until light and fluffy.
  3. Start adding 3 eggs, flour and 150 ml milk. Incorporate the three ingredients in turn, in small quantities, mixing the batter carefully before adding the next batch. That will prevent batter from splitting. It's important that eggs and milk are at room temperature, so take them out of the fridge at least 1 hour before preparing the batter. Finally, mix in about 1 tsp of almond extract.
  4. Transfer 1/3 of batter into a separate bowl. Sift in 15 g dark cocoa and mix it in. Add 1 tbsp milk and incorporate it into the batter. Try to match consistency of dark batter to light batter; add more milk if required.
  5. Put half of light batter into a greased 22cm Bundt cake tin coated with breadcrumbs. Put cocoa batter in and cover it with remaining almond batter. Even out the top with a silicone spatula.
  6. Put the cake into a conventional oven preheated to 170 deg C for 40-45 minutes, until a skewer inserted into the cake comes out clean.
  7. Take the ready cake out of the oven and set it aside in the baking tin for 15 minutes to cool slightly. Put the cake out of the baking tin onto a wire rack and cool completely. Dust with icing sugar.
  8. Enjoy! 

Approximate nutritional value

100 g

  • 378 kcal
  • Carbs: 47 g 
  • Fat: 19 g
  • Protein: 7 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 233 kcal
  • Carbs: 29 g 
  • Fat: 12 g
  • Protein: 4 g
  • Fibre: 1 g

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