- Preparation time
- 20 mins
- Cooking time
- 50 mins
- 12 people
- Meal course
- Posted by
- Posted on
- January 29, 2017
For me marble cake is not just a ‘classic’ that everyone knows and everyone tried. Marble cake is part of my childhood. In fact, this recipe was passed to me by my mum. In the times of New York cheesecakes, brownies and muffins, marble cake seems a bit old-fashioned, a bit nostalgic and a bit forgotten. Too bad, because these old recipes, passed from generation to generation, are usually so easy and straightforward to make. And indeed, they are passed for a reason.
Let’s take a step into the past and let’s create a familiar, yet modern taste of marble cake. And again, it wouldn’t be fair if I would stop here. The egg liqueur used in this recipe is a total game changer and it is also my mum’s invention. And an amazing one, too, because for me this cake is The Marble Cake.
One of the reasons why I love this cake so much is the yin-yang of its taste. The light, yellow part has a reach and creamy taste of sweet vanilla and eggs. The dark, cocoa part strengthened with the coffee kick is profound and bitterish. The combination of egg liqueur and the subtle touch of coffee causes an explosion of aroma. Even though both parts are so different in taste, they harmoniously ally in the velvety and moist texture.
It would be a real sin for a marble cake to be forgotten. Let’s bring it back to our tables and sink in the memories of our careless childhood. And dream, and dream, and dream… And if you were already on a look for a perfect recipe, I reckon that chances are high, that this recipe for The Marble Cake will make it to your own collection.
If you like this recipe be sure to Yum It.Yum
- Preheat the oven to 175°C / 350°F. Spray a bundt pan with olive oil.
- In a medium bowl whisk together the flour, vanilla sugar and baking powder.
- Beat the eggs on medium high until broken up and combined for about 1 minute.
- Slowly add the sugar and continue beating for about 3 minutes until the butter becomes light and pale yellow.
- Sift the dry ingredients into the batter and stir until combined.
- Pour half of the batter into another bowl. Add cocoa and instant coffee to one of the bowls.
- Pour the yellow batter into the pound pan first and then the brown one. Using a fork, swirl together in an 'S' shaped motion, but don't over do it. (Make sure you stir down, from the bottom of the form.)
- Bake the cake for 50-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the cake to cool for 5-10 minutes in the pan, then remove it and allow to cool completely on a rack.