Marble Cake

May 4, 2023

Look at this handsome little cake with all its marvellous marbly shenanigans. It’s not all window dressing either. This lovely moist sponge, with its comforting flavour combo of buttery vanilla and choc, delivers some clout too.   I also love it because it makes a tasty practical cake choice to take on your travels, given there’s no icing topping to end up in a smeary mess in the bottom of your bag or container. Having said all that, with my most recent marble cake bake I lathered lots of rich choc and caramel icing through its centre and I must say it made a very sexy addition.

FOR THE CAKE
5 eggs
120g melted butter
4 tbsp granulated sweetener. (See options below) *
2 tbsp vanilla essence
250 almond flour
2 tsp baking powder
Pinch salt
2 tbsp cocoa powder
2 tbsp almond milk

IF YOU WANT TO ADD ICING…..
60g softened butter
60g mascarpone
½ tsp salted caramel
2 tsp cocoa powder
4 tsp milled sweetener* (See options below) **

Pre-heat the oven to 180C/ Gas mark 4
Grease/line your loaf tin.  (I used a tin 10 x 22cm)
Whisk the eggs, sweetener and vanilla essence until light and fluffy.
Add the melted butter to the egg mix and blend well.
In a separate bowl put in the flour, baking powder and salt and mix well.
Add to the cake batter and blend until smooth.
Take out approximately a third of the batter and put in a separate bowl. Add to this the cocoa powder and milk and mix until fully blended.
Then take a spoon and put alternate dollops of the choc batter and vanilla batter into the loaf tin until full. Finally tap the mixture down until it is flat.
Take a skewer or small knife and do a zig zag shape with it through the mixture along the length of the loaf tin. Then the same zig zag along the width.
Finally take the skewer and do some swirly circles along the length of the cake.
Cook for approx. 1hr. Check after 45 minutes to make sure that the top is not getting too cooked. If it is, cover with some foil.
After an hour put a knife into the centre of the loaf to see if it comes out clean. If the cake requires more cooking just check a further 5-10 minutes at a time.
Leave to cool in the tin for 5 -10 minutes and then cool on a wire rack.
If you want to add icing, mix the ingredients well together.
Wait until the cake is completely cool. Cut it in half and spread the icing evenly across the centre.
Store in the fridge.

*Granulated natural sweetener options could include xylitol, erythritol, allulose. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste. 
**Mill your granulated sweetener for icing sugar consistency - unless you are using allulose, it will be fine enough.

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