Marble Cake In Small Spring Form
Prep 10 min Total 40 min
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
the wet stuff
- 3½ oz sugar
- 3½ oz egg, 2 pcs.
- 3½ oz butter
- 3 tbsp thick yogurt (or heavy cream), optional
the dry stuff
- 3½ oz flour
- ½ tsp baking powder
- 2 tbsp cocoa
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
See Also
Gateau Marcel - The World's Best Chocolate Cake
Danish Celebration Cake - Horn of Plenty - Marzipan tower - Kransekage
Crazy Easy Paleo Banana Pancakes
Crème brûlée
Chocolate Chip Cookies (Toll House cookies)
