Smarter Marble Cake
Smarter Marble Cake - Super moist and super easy - a real favorite!
Healthy, because
Even smarter
Nutritional values
Yoghurt butter and low-fat milk make this classic, popular with children and adults alike, much lighter - but no less delicious! The cocoa keeps our blood pressure in balance by containing flavonoids. In addition, it can help to improve the blood circulation in our brain and so we can concentrate better.
Baking is also worthwhile when you are alone or in pairs: Simply freeze the cooled cake when it has been cut into pieces; this way it stays fresh for up to four months and only needs to be defrosted for a short time when you feel hungry. You can add a little chopped dark chocolate to the dark dough as you like, this makes the marble cake in the shape of a gugelhupf a little juicier and more chocolaty.
(Percentage of daily recommendation)
| Calorie | 235 kcal | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 95 mg | (2 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 73 mg |
Ingredients
- Ingredients
- 9 ozs softened Cultured butter (and butter for pan)
- 8 ozs cane sugar
- 1 pinch salt
- 1 pinch Bourbon vanilla powder (8-10 grams)
- 4 eggs
- 1 lb Pastry flour (plus more for pan)
- 1 oz cornstarch
- 1 pinch Baking powder
- ¾ cup
- 1 oz cocoa powder
- powdered sugar (to taste)
Kitchen utensils
Preparation steps
Beat together softened butter, sugar, salt and vanilla sugar until fluffy with a hand mixer.
Add eggs, one at a time, beating to combine.
Sift the flour into a bowl. Mix in cornstarch and baking powder.
Gradually add 125 ml (approximately 1/2 cup) milk and the flour mixture in alternating batches to the butter mixture, beating to combine.
Coat the cake pan with butter and sprinkle with flour, tapping out excess. Spread 2/3 of the batter into the pan.
Mix cocoa and remaining milk into remaining cake batter and place in the pan.
Run a fork through both batters in pan to create the marble pattern. Bake on second rack from bottom of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until a skewer inserted in middle of cake comes out clean, about 55 minutes.
If skewer has moist crumbs attached, continue to cook cake for another 5-10 minutes. Let the cake cool for 10 minutes before unmolding. Dust with powdered sugar just before serving.
