Tuesday, August 6, 2013

Traditional Marble Loaf Cake


Okay. I think I will get the marble effect perfect next time, but until then, here it is - a marble cake with awesome texture and taste. Discounting the look, I was happy to bite in the vanilla portion first, the chocolaty one in the second and third the bliss of both.

This recipe is from one of my most cherished books on my bookshelf called "From my home to yours" by Dorie Greenspan. This book gives you access to a plethora of recipes and encourages you to get in the kitchen and bake something. This time for me, it was the traditional cake and the excitement of seeing how the marble effect turned out :)

Traditional Marble Loaf Cake
adapted from Dorie Greenspan - From my home to yours

2 Cups + 2 Tbsp All-Purpose Flour (Maida)
100 grams dark chocolate melted
4 eggs, at room temperature
150 grams unsalted Butter, at room temperature
1 cup powdered sugar
1/2 teaspoon salt
1-1/4 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 cup full fat milk
  • Preheat the oven to 160ÂșC and grease a 8 or 9-inch loaf pan
  • Sieve together the flour, baking powder, and salt and keep aside
  • In a large bowl, cream butter and sugar using an electric mixer for 2 minutes
  • Add the eggs one at a time, beating well after each addition. Do not worry if the batter curdles
  • Beat in the vanilla extract
  • Reduce the mixture speed to low or switch to a whisk and alternately add the flour mixture and milk (begin and end with dry ingredients)
  • Divide the batter in half and stir the melted chocolate into one half and keep the other half plain
  • Drop spoonfuls of dark and light batter randomly into the pan, and then plunge a table knife deep into the batter and zigzag the knife through the batter, making only about 6 to 8 zigzags
This is one recipe that allows you to play around with the flavouring to your liking. Can't wait to try and see how this comes out with say banana and chocolate or mix-n-match some of my favourite ice-cream sundae flavours. 

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