A place where you need to follow for what happening in world cup

Marble cake | Homemade pie


For breakfast on the weekend I went on the safe side, there Marbled cake. In reality it was an exercise in style, I had found this cake on Pinterest (I'm addicted, I admit it!) and I wanted to try to redo the very refined decoration I had seen.
The attempt wasn't perfectly successful, but I know the mistake and therefore today's post serves to explain how to make a two-tone cake with arabesques on the surface. To make you understand, this is the original and to be able to draw those “doodles” on the surface you need a skewer-type toothpick. The technique is simple: starting from the light colored dough, insert the toothpick to the base and move the dough towards the dark one, drawing swirls. Remove the toothpick, clean it and repeat several times (at least 5/6). The same thing is repeated starting from the cocoa base towards the light one.

My mistake was to use a toothpick instead of a skewer and to limit myself to making 4 or 5 doodles in total.

The result? It certainly won't be a classic marbled cake, the dough won't mix much and therefore you will find a rather clear contrast even in the slices but the aesthetic effect will be guaranteed 🙂

I forgot, we liked the “cocoa only” slices much more, we are greedy to the core!

Marble pound cake

  • 200 g farina 00
  • 200 g of soft butter
  • 220 g light brown sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 30 g of cocoa powder
  • 3 tablespoons of hot water
  • 1 pinch of salt
  • half a teaspoon of yeast

With the planetary mixer and the whisk, whip the soft butter with the sugar until it becomes foamy. Add the room temperature eggs and vanilla extract one at a time.

A little at a time add the sifted flour together with the yeast and salt, once this operation is finished divide the dough in two. Add the cocoa powder and tablespoons of hot water to the part remaining in the bowl of the mixer. Operate the whisk for a few minutes and keep aside.

Take the plumcake mold, line it with baking paper and insert the “light” mixture into one half of the mold and the cocoa mixture into the other half. Using a skewer, move from one side of the mold to the other trying to mix the two mixtures (see above).

Bake in a hot oven at 180° for 50/55 minutes, test with a toothpick and remove from the oven if necessary. Leave to cool in the mold for the first 10 minutes, then transfer to a wire rack and leave to cool completely.

A lighter version:
Marbled plumcake

Leave A Reply

Your email address will not be published.