MARBLE CAKE

This pound cake has a fine, tender crumb that’s lovely with tea, coffee and on its own. Because chocolate tends to be the flavor that dominates marble cake, this version includes potent almond extract in the vanilla swirl and delicate orange blossom water in the cocoa batter, so the two tastes balance and complement each other. The cake develops even deeper flavors over time and keeps well at room temperature in an airtight container. It holds up in the freezer, wrapped tightly, for up to three months.

Makes: 1 10-inch cake

Total time: 3 hours

2 cups all-purpose flour 2 teaspoons baking powder teaspoon fine sea salt cup Dutch-processed (dark) cocoa powder

cup hot water

1 cups plus 3 tablespoons sugar

1 cup unsalted butter, at room temperature

4 large eggs, at room temperature

1 tablespoon vanilla extract 1 teaspoon almond extract 1 teaspoon orange blossom water or teaspoon orange extract

Baking spray with flour, for the pan (see note)

1. Heat oven to 325 degrees.

2. Whisk flour, baking powder and salt in a small bowl. Whisk the cocoa powder, hot water and 3 tablespoons sugar in a medium bowl until smooth.

3. Using a stand mixer or hand mixer on medium-high speed, beat the butter and remaining 1 cups sugar in a large bowl until pale yellow and fluffy. Scrape the bowl, reduce mixer speed to medium and beat in the eggs one at a time until incorporated. Beat in the vanilla. (You also can beat by hand in the same order using a wooden spoon.)

4. Scrape the bowl, turn the speed to low and gradually add the flour mixture. Mix just until incorporated.

Scrape the bowl and beat on high for 15 seconds to make sure everything is evenly incorporated. Scoop 1½ cups batter into the cocoa mixture. Mix the almond extract into the white cake batter and the orange blossom water into the chocolate batter.

5. Coat a 9- or 10-inch Bundt pan with baking spray. Scoop the 2 different batters in alternating mounds in the pan using 2 ice cream scoops or 2 large spoons. Run a chopstick or butter knife in a circle through the center of the batters, taking care to not touch the bottom or sides of the pan. For a more swirled cake, go around one more time, but no more. You don’t want the lines between the batters to blur.

6. Bake until toothpick comes out clean and top springs back a little when gently pressed, 50 to 55 minutes.

7. Cool in the pan on a rack for 10 minutes, then invert the cake onto the pan to cool completely. To keep the crusty top crisp, carefully flip the cake again. Well wrapped, the cake keeps for up to 3 days at room temperature and up to 3 months in the freezer.

Note: To ensure the cake comes out easily, use nonstick baking spray with flour. You also can use nonstick cooking spray or very generously butter and flour the pan, but the cake may stick.