125 g almond drink
1 tsp baking powder
15 g cocoa
200 g cornflour
3 piece eggs
100 g ground hazelnuts
2 tbsp icing sugar
30 g margarine
125 g rapeseed oil
300 g raw cane sugar
14 g vanilla sugar
Mix the oil, sugar and vanilla sugar with the whisk of a hand mixer until creamy. Stir in the eggs one at a time until the mixture is smooth.
Mix the flour, hazelnuts and baking powder and stir into the batter, alternating with the almond drink.
Ingredients
125 g rapeseed oil, 300 g raw cane sugar, 14 g vanilla sugar, 3 piece eggs, 200 g cornflour, 100 g ground hazelnuts, 1 tsp baking powder, 125 g almond drink
Melt the margarine in a pan over a medium heat.
Grease the cake tin with the margarine and sprinkle with cornflour.
Ingredients
30 g margarine
Pour two thirds of the batter into the tin and smooth out.
Mix the remaining batter with the cocoa, pour onto the light-coloured batter and spread.
Pull a fork through both layers in a spiral to create the typical marbling.
Ingredients
15 g cocoa
Start the “Marble cake” programme and follow the steps.
Once the BORA X BO has heated up, put the cake tin inside on the oven rack.
When cooked, take the cake out of the oven and leave to cool upside down.
Dust with icing sugar before serving.
Ingredients
2 tbsp icing sugar
1137.25
15.95 g
62.03 g
129.07 g
