Sunday, 15 September 2019
Easy Marbled Cake
Yesterday's Feast magazine was a five-ingredient special. It's a lovely idea to cope with the bare minimum, and I started making today's cake with an intention of keeping it to 5 ingredients. Reader, I failed. I wanted to use the chocolate hazelnut spread from NuttVia, but the cake batter still looked a bit pale, when I mixed it in, so I sifted in one heaped teaspoon of cocoa powder.
And since I "broke" the 5-ingredients' postulation, I thought I might as well add a tablespoon of the egg liqueur to the vanilla half of the cake batter.
If you want to keep it more austere, don't use the liqueur and swap the milk for water.
Funnily enough, as I was mixing the dough, Eddie came into the kitchen and asked what I was baking. I said: "The Marbled Cake". He heard it as a Marvel cake, and was quite disappointed, when the cake was out of the oven: "What is Marvel about it? Are you going to decorate it?"
Sorry, son, it's not a Marvel cake.
Easy Marbled Cake
1 pack of Betty Crocker Velvety Vanilla cake mix (425g)
110g butter, softened
3 medium eggs
180ml milk (semi-skimmed)
1tsp cocoa powder
60g chocolate hazelnut spread (I used NuttVia spread)
1tbsp Advocaat (optional)
In a medium sized mixing bowl beat the soft butter into the cake mix, and add the eggs, one at a time. Add milk, and mix well. Divide the cake batter into two parts.
Add two heaped tablespoons of hazelnut chocolate spread and sift in the cocoa powder as well.
If using the Advocaat liqueur, add it to the second bowl of cake batter.
Using a spray oil, spread the oil evenly inside the bundt cake tin.
Add blobs of white cake batter and chocolate cake dough intermittently in the cake tin to create a marbled effect.
Place the cake tin in the oven preheated to 180C. Bake for 45+ minutes. Check readiness with a wooden toothpick.
Allow to cool before removing out of the tin, and dust with the icing sugar.
It's a lovely cake to enjoy with a cup of tea or coffee. It's also very easy and quick to make, basically less than an hour from beginning to end.
Once he was over his disappointment of not seeing a Marvel cake, Eddie ate a piece and pronounced it tasty.
In this recipe I used NuttVia Hazelnut Spread which was one of the products in the latest Degustabox. It is 97% less sugar, compared to sugar-based market products, and is also palm oil free. It's made with NatVia, a naturally sourced sweetener. I haven't tried it before. I would like a higher cocoa content, and a slightly less sweet taste.
Average values: 79kcal per 15g (1tbsp).