As we can guess very easily, the marble takes its name from the marble because of its lines with dark and lighter shades.
I really love this cake, so I had to present my recipe but the "surprise" version which offers you a little more gourmet taste.
The ingredients needed for this recipe are: sunflower oil (I often use this oil because it doesn't have an unpleasant taste that you might feel aftertaste after cooking), flour, brown sugar, plain soy yogurt, coconut rice milk (I really like this milk, because it is light, I feel the difference when I prepare pastries with this milk or with another such as aots or soya), unsweetened cocoa, baking powder, vanilla sugar, almond powder, hazelnuts, almonds, peanut butter (because it's good and we are greedy or not), salt and arrowroot.
And for the utensils, nothing fancy, as always, two bowls, a scale, soup spoons, a teaspoon, a blender and an electric whisk.
So let's move on to the recipe:
200g of flour
40g of almond powder
100g of sunflower oil
200g of sugar
160g of plain soy yogurt
1 tbsp unsweetened cocoa
1 big pinch of salt
16g of baking powder
16g of vanilla sugar
1 tsp of arrowroot
50g of hazelnuts
30g of almonds
- Preheat your oven to 200°c (392°F).
- In a bowl, combine the oil, yogurt, brown sugar, milk and salt with an electric whisk.
- While mixing with the whisk add the flour in a dropper, the baking powder, the almond powder, 8g of vanilla sugar and the arrowroot.
- Separate the dough in two bowls, in one bowl add the tablespoon of unsweetened cocoa - mix with a spoon until the mixture is homogeneous.
- In the other bowl, add 8g of vanilla sugar that remains - mix with a clean spoon.
- In the blende bowl, put the hazelnuts, and almonds; coarsely mix (not until you get powder).
- Put the equivalent of a tablespoon of hazelnuts/almonds in each bowl - mix well; keep the rest of decoration.
- Put oil or margarine in your cake mold and place a spoon from each bowl successively to obtain a marbled effect.
- When you are at the second "level", use a tablespoon to add pieces of peanut butter, scattered all along. Don't take large spoonfuls, the weight of the peanut butter may cross the two layers you made with your chocolate and vanilla parts. It will form holes when you unmold your cake (not good !).
- Continue to superimpose your layers of chocolate and vanilla until your bowls are empty. Sprinkle the rest of the mixed nuts on top and bake at 180°c (356°F) for about 40minutes on rotating heat.
- Once baked, let your cake cool before unmolding it.