I’m afraid that today’s Blogvent calendar is not as Christmassy as you might have hoped for, but December is not an easy time for my family, at least not for the adults, as all our birthdays bar one fall into this month. And Christmas, too. You will hopefully forgive me this rather uninspired idea of only making a marble cake for the my birthday – and as we can hardly eat it all I decided to make six small versions, to take two to school, to share with my favourite class.
The recipe comes from the German magazine Essen&Trinken, and it was originally intended for one rectangular tin. To be honest, in a larger tin you get a more intricate marble pattern than in those little ones – unless I was simply too clumsy.
Marble Cake (makes 6 small guglhupf or one large one)
- 200g soft, unsalted butter
- 200g caster sugar
- 2 tbs vanilla sugar
- 1 pinch of salt
- 4 eggs
- 300g flour
- 2 tsp baking powder
- 200ml milk
- 2 tbs cocoa powder
- unsalted butter to grease the form
- icing sugar, to decorate
Preheat the oven to 175C and grease your form; if you are using a gugelhupf form make sure you haven’t missed out on any of the little indentations.
Mix the butter, sugar, vanilla sugar with an electric mixer until fluffy, then slowly add the eggs, one after another, until they are fully incorporated.
Mix the flour with the baking powder and gradually add it to the mix, as well as half of the milk, beating the mix continually to make sure no lumps are left.
Spoon out the white dough into your forms, then place the dark dough on top. Using a fork,mix the two doughs in a spiral movement to achieve the swirly pattern.
Bake for 30-35 minutes if using smaller tins, 50-60 minutes if using one large tin. Leave to cool for about 10 minutes before removing the cakes from the tins.
Sprinkle with icing sugar and enjoy! Happy Birthday to all you poor Christmas babies!