125 g Almond milk
8 g Baking powder
15 g Cocoa
200 g Cornflour or buckwheat flour
3 units Eggs (medium)
100 g Ground hazelnuts
30 g Margarine
125 g Rapeseed oil
300 g Raw cane sugar
14 g Vanilla sugar
15 g Wheat flour (type 405)
Whisk the oil, sugar and vanilla sugar until creamy using a hand mixer. Stir in the eggs, one by one, to form a smooth batter. Mix together the flour, ground hazelnuts and baking powder, then briefly stir the flour and milk into the batter alternately.
Ingredients
3 units Eggs (medium), 300 g Raw cane sugar, 200 g Cornflour or buckwheat flour, 100 g Ground hazelnuts, 125 g Almond milk, 125 g Rapeseed oil, 14 g Vanilla sugar, 8 g Baking powder
Melt the margarine in a small pan, then use it to grease the cake tin before lining it with flour.
Ingredients
30 g Margarine, 15 g Wheat flour (type 405)
Pour 2/3 of the batter into the tin and spread it even. Mix the cocoa into the remaining batter. Pour the dark batter on top of the light batter, spread it even then use a fork to swirl the two batters and create a marble effect.
Ingredients
15 g Cocoa
Start the “Marble cake” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Once the BORA X BO has heated up, put the tin on the oven rack. Insert the cake and bake it.
1123.75
16.07 g
61.96 g
125.77 g
