I have too many ideas and too little time. Reading books, running, working hard, traveling, blogging, shopping, learning French, Italian, Spanish, English. I want it all.
When it comes to food is the same.
I was cooking a lot lately as I needed to try my new stand mixer. I was baking bread, rolls, making pierogi, kokosanki, tart tatin, milk chocolate and Guinness ice cream and making everyday lunch as well. Phew.
So today I have something easy for you. A marble cake. It’s one of this cakes that don’t require too many ingredients or too many preparations. It’s easy to divide the cake into pieces and grab one to work.
Recipe from Raspberries and cream
Use fairly small cake pan. I used 18cm x 9cm Bavarois Mould
- 175 g flour
- 1 tsp baking powder
- 175 g butter, soften
- 175 g caster sugar
- 3 eggs, beaten
- 2 Tbsp cacao
- 2 Tbsp milk
- 1 tsp vanilla extract or 1/3 tonka bean grated
- icing sugar for sprinkling
Preheat the oven to 160°C (140°C fan).
Sieve the flour and baking powder into a big bowl.
Place the butter, sugar, and eggs and whisk to combine (you can use a mixer).
Add gradually the flour and baking powder and whisk until smooth.
Divide the mixture between 2 bowls.
Stir the cocoa powder and milk into one of the mixtures and vanilla extract into the other one.
Pour the mixture into the prepared bundt pan by alternating spoonfuls of vanilla batter with the chocolate batter.
With the end of a wooden skewer draw swirls through the batter to marbleize it.
Bake for 40-50 minutes (or until a toothpick inserted in it comes out clean, it took me over an hour to bake it).
Cool in the pan for 10 minutes. Turn out onto a wire rack and take off the pan.
Let it cool completely.
Sprinkle with icing sugar before serving.