Marble Cake

A marble cake is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter.
 It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate.
Other possibilities are strawberry or other fruit flavors, or (particularly in marbled coffee cakes) cinnamon and/or other spices.


My latest book which I love is How to Bake from Paul HollyWood.
I have been a huge fan of him from the time I saw him in TV shows years ago,
Then the BBC started Geat British Bake Off Series couple of years ago and I must say I just love the fellow.
I have hiw 100 Great Breads, which I love but this How to Bake top all the bread book I have.
If I could I would make every day a new bread or baking from this book, but alas there is no one to eat all the things I make ( atlest if I bake every day)

Normally I use a totally different technic to get the marbel effect which works very well, but he was doing a another trick and I thought why not try it, but I think I was too carfull when I tried what he told i the book that I didn't get a good effect, but It didn't mater as the cake looked beautiful and tasted Delicious.

I used Tagetaste, as my FIL is trying to less is intake if sugar and I thought I will make something for him as he loves sweets but he is not allowed by MIL to have any, ok it is for his own good, so I thought why not use this sugar.
It really works, in the box it was written if a recipe ask 100 gm sugar then just add Half of that is 50 gm Tagatesse.
And if I didn't tell anyone they woudn't even notice that it was not normal sugar in the cake.

 

 

 

 

 



 





So here is the recipe:
200 gm unslated butter , softened
200 gm sugar ( I used 100 gm Tagatesse- sugar replacement)
1 1/2 rsp natural vanilla extract
3 large eggs
250 gm plain flour
3 tsp baking powder
40 ml full fat milk
2 tsp unsweetend cacao powder
Icing sugar for dusting

1. Heat your oven to 180° C. Line a 1 kg loaf tin with the baking parchment.

2. In a large bowl, beat the butter, 180 gm of the sugar and the vanilla extract together intill the mixture is light and fluffy.
Beat in the eggs, one at a time, then sift the flour and the baking powder over the mixture and fold in with 2 tbsp of milk.

3. Spoon two-third of the mixture into the prepared loaf tin , it should be three quaters filled in the tin.
Sift the cacao over the remaining  third of the mixture and fold in, together with teh remaining 20 gm sugar and the last of the milk.

4. Spoon the chocolate mixture over the cake mixture in the tin, then run a fork through both the mixtures, gently swrinling the two together to create a marbel effect.

5. Bake for 55- 70 minutes, untill the cake shrinks slightly from the sides of the tin and a skewer inserted into the center comes out clean.
Remove the cake from the tin and leave it to cool on a wire rack.
Once cooled dust with icing sugar.