Italian Breakfast Marble Cake

I love a marble cake. It reminds me of my childhood. Nothing is better than a slab of this cake with a large cup of coffee. The cake’s perfect for me as it’s actually not too sweet – the perfect combination of chocolate with slight hints of citrus from the lemon. It’s a fabulous treat, any time of the day, but best served on a monday morning just before I head off for another week at work!

4 eggs (separated)
200g caster sugar
100g plain flour
1 lemon (zest of)
1 tablespoon baking powder
200g almond meal
2 tablespoons olive oil
1 egg white (whisked till stiff peaks)
pinch salt
3 tablespoons cocoa powder
2 tablespoons milk

Preheat oven to 180ºC. Butter a 20cm ring or a medium loaf tin, then coat with flour.
Whisk the 4 egg whites until stiff peaks form. Add the yolks and sugar and whisk again till smooth. Sieve and stir in the flour, then stir in the lemon zest, almond meal, olive oil and baking powder. Spoon out half the mixture into another bowl. To this bowl, mix in the remaining beaten egg white, cocoa and milk. Now add 3-4 dollops of white mix to the bottom of your ring tin, then add 4 random dollops of brown mix – and so on till all the mixes is used. Place in the oven and bake for 35-40 minutes, until a knife comes out clean when inserted. Remove from the oven and cool for 5 minutes before turning out on a cooling rack to cool completely.

Great for breakfast, but just as good any time of the day with a cup of coffee.

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