Marbled Cake
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter or mararine, melted
- 300 grams flour
- 1 packet tartar baking powder
- 150 grams sugar
- 1 packet bourbon vanilla sugar
- 1 pinch (s) salt
- 200 ml milk or oat drink or soy drink
- 2 tablespoon lemon juice
- 20 g bakin cocoa
- 2 tablespoon rum
- fat, for the shape
- Breadcrumbs, for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C. Grease a cake tin and sprinkle with breadcrumbs. Melt butter or margarine and let cool down a little.
- Mix the flour, tartar baking powder, sugar, bourbon vanilla sugar and a pinch of salt in a bowl. Using the hand mixer, quickly stir the melted and cooled butter or margarine, the milk or the milk substitute and the lemon juice into the flour mixture. The dough should be viscous and fall off the spoon.
- Pour half of the batter into the loaf pan. For the dark batter, stir the cocoa with the rum into the rest of the batter. Place on top of the light dough in the cake pan and mix the two doughs in a spiral with a fork. Smooth the surface. Bake on the middle rack of the oven for 50 minutes. Make a chopstick test.
- Let the cake cool in the tin, then carefully turn it out onto a wire rack and let cool down completely.
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