Marble Cake with a little extra

Over at  Pinch of Yum blog, Lindsay shared her take on a marble cake.  I should have been careful and read the warning between the lines – this cake is the shortest road to food heaven and self-restrain hell! I cooked it and then I ate most of it, despite my diet of now nearly 10 weeks!

This cake is mild, delicate and a touch salty from the condense milk in it. You also can’t really taste the milk, you rather go: “m-m-m…. yum… what is it? I know this taste” – but it’s gone now, you have to take another bite!

Here is the recipe. For a change I haven’t amended anything and followed it to a Tee (well, kind of)…

Ingredients

300g flour
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
120g sugar
1/2 teaspoon vanilla
120ml sweetened condensed milk
90ml milk
1 beaten egg
90g melted butter
1 tablespoon cocoa powder

Instructions
  1. Preheat oven to 160C. Grease a loaf pan with nonstick spray or parchment paper.
  2. Sift the flour, baking soda, baking powder, salt, and sugar together in a medium bowl.
  3. Add the vanilla, sweetened condensed milk, milk, egg, and melted butter. Stir until just combined.
  4. Pour the batter into the prepared loaf pan, reserving about 1/3 of the batter. (I was surprised to see that the batter took only a third of the baking form. By the end of the baking time it has perfectly risen to the top!)
  5. Mix the cocoa powder with the remaining batter and stir until combined. Pour the chocolate batter over the regular batter and marble with the tip of a knife, making “s” motions throughout the batter until the two batters are swirled together in a nice pattern.
  6. Bake for 35-40 minutes or until a toothpick inserted in the middle of the loaf comes out clean.

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4 thoughts on “Marble Cake with a little extra

  1. Hi there! i realise the conversion of the recipe to metrics were not accurate as 1 1/4 cup flour should only be roughly about 170g. wonder if there’s a typo in the recipe here?
    Pretty cake btw!

    Like

    1. Oh, that must have been the root of all problems I had with several pancake recipes! My old Edmonds cookbook said in its conversion table that a cup of flour is 250gr and from there on I always been converting flour amounts based on that!
      I wonder how this cake would have tasted with the right amount of flour?!:-)

      Like

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