Marble cake (marmorkuchen)

Who doesn’t love a good marble cake? There is something so appealing and festive about the beautifully marbled swirl that appears when you cut off a slice.

Credit: SBS Food

• serves

  8

• prep

  30 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 2 tsp melted butter, for greasing
• ⅓ cup breadcrumbs
• icing sugar, for dusting

Vanilla mixture

• 300 g unsalted butter, softened
• 280 g caster sugar
• 2 tsp vanilla sugar (see Note)
• 1 pinch salt
• 5 eggs
• 300 g (2 cups) plain flour
• 1 tsp baking powder
• 100 ml milk
• 60 ml (¼ cup) Advokaat

Chocolate mixture

• 100 g dark chocolate

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Cooling time 20 minutes

Instructions

Preheat oven to 180˚C.

For the vanilla mixture, cream the butter, caster, vanilla sugar and salt in a bowl with an electric mixer. Gradually beat in and eggs, one at a time. Sift the flour with the baking powder and add to the mixure. Add milk.

For the chocolate mixture, melt dark chocolate in a water bath. Allow to cool and mix with one third of the vanilla mixture. Add Advokaat to the remaining vanilla mixture.

Grease a gugelhupf tin (approximately 2 litre, 22 cm diameter) with butter and sprinkle the inside with the breadcrumbs, rotating the tin to cover all surfaces. Spoon in the vanilla mixture and, with the back of a spoon, spread vanilla mixture up the sides a little to form a channel for the chocolate mixture. Spoon chocolate mixture into the channel and, using a fork, draw spirals through the mixture to form a marble pattern in the cake. Smooth slightly to even the batter.

Bake for 40 minutes, until a wooden skewer withdraws clean. Remove from the oven, allow to rest for 5 minutes, then turn out onto a wire rack. Remove the tin, allow the cake to cool and dust with icing sugar.

Note

• Advokaat is a traditional Dutch liqueur made from eggs, sugar and brandy, available from most wine shops.

Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury and Cynthia Black.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.