Marble cake

Marble cake

Automatic programme “Marble cake”


Prepare the batter 

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. 


Prepare the cake 

Melt the margarine in a small pan, then use it to grease the cake tin before lining it with flour. 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. 


Bake the cake 

Place the cake tin on the oven rack and bake in the X BO (160°C/0% humidity, automatic programme “Marble cake”) for 45 minutes. 


Pro tip 

For a particularly moist cake, replace the cocoa powder with melted chocolate. To melt the chocolate, use the special programme “Melt chocolate”. 

Preparation: 25 min. 
Baking/cooking time: 45 min. 

Serves 4

For the batter 

  • 125 g rapeseed oil 
  • 300 g raw cane sugar 
  • 14 g vanilla sugar 
  • 4 eggs (size M) 
  • 200 g cornflour or buckwheat flour 
  • 100 g ground hazelnuts 
  • 8 g baking powder 
  • 125 g almond milk 
  • 15 g cocoa  

Additional items 

  • 30 g margarine 
  • 15 g wheat flour (type 405) 
  • Bundt cake tin (25 cm Ø) 

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