Marble Cake with Almonds
Preparation is quick, easy, and fun!
Details
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 12
Ingredients
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180 g Butter, unsalted
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200 g Sugar, white
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0.75 teaspoons Vanilla, extract, imitation
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3 pieces Egg, fresh
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180 g Wheat flour, white, multi-purpose
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1.5 teaspoons Baking powder
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75 g Nuts, almonds
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2 spoons Milk, whole milk
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3 spoons Cocoa, powdered, unsweetened
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3 spoons Water
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pieces Butter, unsalted
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pieces Powdered sugar
Steps
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Preheat the oven to 180 degrees Celsius and set the rack to the middle height. Grease a bundt pan (approximately 1.5 liters in volume) well with butter. In a bowl, sift the flour and mix it with baking powder and ground almonds. In a smaller bowl, mix the cocoa powder and hot water into a smooth mixture.
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In a bowl with an electric mixer, cream the diced butter, sugar, and almond extract until smooth. Then add the egg and a heaping tablespoon of the dry ingredient mixture, and mix into the butter mixture on medium speed for about 30 seconds. Repeat the process two more times, then mix in the remaining flour and milk.
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Pour half of the batter into the greased pan, and mix the cocoa mixture into the other half. Pour the dark batter into the pan, then use a fork to swirl the two batters together to create a pattern. (Be careful not to overmix!).
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Bake the cake in the preheated oven for 40 to 50 minutes. The cake is done when the surface turns golden brown, and a toothpick inserted into the cake comes out clean.
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Let the baked cake cool in the pan for about 15 minutes, then invert it onto a rack and let it cool completely. Before serving, dust the cooled cake with powdered sugar if desired.
Nutrition Information (Per 100g)
- Calories: 388.2 kcal
- Fat: 20.9 g
- Saturated Fat: 12.44 g
- Carbohydrates: 43.22 g
- Sugars: 25.39 g
- Protein: 5.51 g
- Fiber: 0.38 g
Advice
Instead of almond extract, you can use almond liqueur.