CHOCO­LATE AND VANILLA MAR­BLE CAKE

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Use a loaf pan.

200 g. soft­ened but­ter or mar­garine

1½ cups sugar

2 pack­ets vanilla sugar

3 eggs

3 cups self-ris­ing flour, sifted

1 con­tainer yo­gurt (or juice or Rich’s pareve cream) 2 Tbsp. milk or wa­ter

2 Tbsp. co­coa pow­der

3 Tbsp. milk or wa­ter

Add the but­ter to the bowl of an elec­tric mixer and mix at high speed. Grad­u­ally add the sugar and vanilla sugar while mix­ing for 2 or 3 more min­utes. Grad­u­ally add the eggs. Mix un­til smooth.

Lower the speed and grad­u­ally add a lit­tle flour, then a lit­tle yo­gurt, then 2 ta­ble­spoons of milk. Con­tinue adding a lit­tle more flour and milk while mix­ing. Pour half of the mix­ture into the pan.

In a small bowl, mix the co­coa pow­der with 3 ta­ble­spoons of milk. Add it to the sec­ond half of the mix­ture and mix well. Pour the dark mix­ture on top of the light mix­ture in the pan. Take a spoon or skewer and stick it into the mix­ture. Then use the skewer to make a fig­ure-8 in the mix­ture, which will swirl the dark and light parts of the mix­ture to­gether.

Bake in an oven that has been pre­heated to 170ºC or 180ºC for 45-50 min­utes. Let the cake cool on a wire rack.

TiPas­cale:

If you’d like to make the cake lower in fat, you can use ap­ple­sauce in place of oil.

Level of dif­fi­culty: Easy. Time: 30 min­utes. Sta­tus: Dairy.

Newspapers in English

Newspapers from Israel

© PressReader. All rights reserved.