Marble Cake In Small Spring Form
Marble Cake is one of the classic variations of pound cake. It is in fact, the same recipe just with a little cocoa in it. This is a recipe for “half a marble cake” so to speak. Instead of 7 oz of each ingredient that you typically use for a cake in spring form, I use 3½ oz. It yields a small cake, so I also use a small spring form for it.
2 pcs. of marble cake © kvalifood.com
Ingredients
yield:1.00 pcs. of1.08 lbs, total:1.08 lbs
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the wet stuff
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3.50 oz sugar
(100.00 %)
-
3.50 oz egg ; 2 pcs.
(100.00 %)
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3.50 oz butter
(100.00 %)
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3.00 tbsp thick yogurt or heavy cream ; optional
(45.35 %)
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the dry stuff
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3.50 oz flour
(100.00 %) ☑
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0.50 tsp baking powder
(2.52 %)
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2.00 tbsp cocoa
(30.23 %)
Directions
The wet stuff
Melt the butter at low temperature.
Mix eggs, sugar and melted butter. And optonally, yoghurt / cream.
It’s dry
The dry stuff
Mix flour and baking soda.
Further
Mix the wet and dry stuff into a batter.
Put 1/3 of the batter into the cocoa.
Put the light batter into the form.
Gently add the dark batter on top.
Marble it with a finger or the shaft of a spoon. It does not have to look perfect. It changes when it is baked.
Bake 25-30 minutes at 170 degrees. It is small so it dries out faster than normal.
Notes
Adding the Yogurt / cream makes the cake more moist.
In a normal sized marble cake, you add three layers as “light > dark > light” but you cannot do that with the little dough there is here.
You can also use a loaf pan for the cake.
Gluten-free version
It works well with gluten-free flour. Or even better with a 1: 1 mixture of almond flour and corn starch.
2 marbled half moons © kvalifood.com