Festive Marble Cake

A marble cake with raisins soaked in rum and a chocolate glaze. In this recipe, youll find a slightly different ingredient - olive oil. Give it a try, you wont regret it, or you can substitute it with sunflower oil or another mild-flavored vegetable oil if desired.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dressing

  • 100 g chocolate, dark

  • 20 g Butter, unsalted

  • 100 g Raisins

  • 75 ml Alcohol, Rum

  • 6 pieces Egg, fresh

  • 140 g Sugar, white

  • 2 bags Sugar, white

  • 1.5 dl Oil, olive

  • 100 g Sour cream

  • 0.5 dl Milk, whole milk

  • 200 g Wheat flour, white, multi-purpose

  • 1 bag Baking powder

  • 3 spoons Cocoa, powdered, unsweetened

  • pieces Butter, unsalted

Steps

  1. Grease a bundt pan with butter and dust it with flour. Preheat the oven to 175 degrees Celsius.

  2. Separate the egg yolks and whites into two bowls. Beat the whites into stiff peaks, and whisk the yolks with regular and vanilla sugar until the mixture triples in volume. You should get a very light, pale yellow cream.

  3. While mixing, pour olive oil into the beaten yolks, then add sour cream and milk, and mix again.

  4. In a bowl, mix the flour and baking powder, then fold them into the yolk mixture with a spatula. Finally, gently and slowly fold in the beaten egg whites.

  5. Divide the batter in half. Mix raisins into one half and cocoa into the other.

  6. Spread one-third of the white batter into the pan and add three dollops of the dark batter on top. Spread another third of the white batter over it. Add another third of the dark batter where it hasn't been placed yet. Spread the final third of the white batter over it and finish with the remaining dark batter. You can use a wooden skewer or knife to 'draw' patterns in the shape of figure eights in both batters. This will help them mix together.

  7. Bake the cake in the preheated oven for 45 minutes. Let it cool slightly before removing it from the pan. Then invert it onto a wire rack and let it cool completely.

  8. For the glaze, melt the cooking chocolate and butter over a double boiler. Once you have a smooth chocolate mixture, pour it over the top of the cake and decorate it as desired.

Nutrition Information (Per 100g)

  • Calories: 283.2 kcal
  • Fat: 9.3 g
    • Saturated Fat: 4.56 g
  • Carbohydrates: 40.6 g
    • Sugars: 17.62 g
  • Protein: 7.24 g
  • Fiber: 1.79 g