Marbled Loaf Cake
This recipe makes approximately 10-12 servings
This is, for me at least, the taste of childhood and nostalgia.
Marble cake may have a reputation for being dry and boring, but it doesn't have to be that way. Here's my version of a moist marble cake with lots of flavor and the classic airy crumb.
This marble cake is made with chocolate in the dark batter, and not cocoa, as I think real chocolate makes the batter more flavorful and gives it more character so that you can actually taste the difference between the light batter and the dark batter.
Give this cake a try if you're dreaming of a classic cutting cake filled with flavor. It's great for coffee, for class, for the office and for cozying moments all year round.
Marbled Loaf Cake
Preperation: >20 minutes Cooking time: 50-55 minutes Total: >80 minutes
Ingredients
This recipe makes approximately 10-12 servings
250 g soft butter
200 g icing sugar
15 g vanilla sugar
5 eggs, room temperature
250 g gluten-free flour, I used red Finax
8 g Xhantan Gum
15 g baking powder
8 g baking soda
60 g skyr or neutral yogurt
Pinch of salt
120 g dark chocolate
Method
Line a loaf pan with baking paper.
Preheat the oven to 160 degrees, hot air. Whisk the butter, icing sugar and vanilla sugar in a bowl until light and fluffy. Add one egg at a time, whisking thoroughly after each egg. Mix all the dry ingredients and sift into the batter. Fold the dough together and add the skyr and salt. Divide the dough into two equal parts.
Melt the chocolate.
Stir the chocolate into one half of the dough.
Pour half of the light batter into the mold, then all the dark batter and finally the rest of the light batter. Use a knife to pull through the cake a few times to get the two batters to mix.
Bake the cake in the hot oven for 50-55 minutes until cooked through. Check if it's fully baked by sticking a needle or fork into the cake. Nothing should be sticking. If there is dough sticking to the cake, bake for a few more minutes.
Let the cake cool slightly in the pan and after five minutes you can turn it out onto a wire rack to cool completely before cutting and enjoying.
Tips and storage
〰️ The cake keeps well in a tightly sealed container for 3-4 days.
〰️ The cake is suitable for freezing.
