Tuesday, July 12, 2016

Back-dated Post - Marble Cake

Oppss! recently I posted a recipe of marble cake. Today I posted again but using different recipe. should be your recipe keeper.

Did you know that the idea of marbling two different colors of batter into a cake originated in nineteenth century Germany.!these cake made their ways to America with German immigrants before Civil war.

Hurmmm..seem like the story of Pavlova.Who can resist a slice?

Deliciously moist and rich, this is definitely THE best ever cake for marble cake lovers. One piece is never enough . Go on, you deserve it.

1 1/4 cup self raising flour
1/2 cup salted butter, room temperature
1 cup sugar
3 eggs, room temperature
1 1/2 tsp almond extract
1/3 cup unsweetened cocoa powder
1/3 cup very hot water

You will also need
8- or 9-inch loaf pan or dish, electric mixer, two mixing bowls , whisk

Total Time: 1 Hour 15 Minutes
Servings: One 9-inch marble cake loaf


Preheat the oven to 375°F. Lightly grease the pan with some butter.

Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.

Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides and add in vanilla essence and fold in the flour into the mixture and mix well. Finally, add in the milk.

Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of baking pan, and lightly swirl the cocoa batter with a butter knife.  Do not over mix.
Happy baking uolls!

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