Last Sunday I found it hard to believe it was late May: 7°Celsius (45°F), Dull, Rainy and Windy (yes, with capital letters!). Luckily I had cut some of my early peony flowers a couple of days earlier before they got spoilt.
The perfect activity for such a day, as I’m sure you’ll agree, is to go into the kitchen, tie on a pinny, turn on the oven, and bake a cake!
After looking through several marble cake recipes, mostly German (Marmorkuchen), I decided to just try out my own. And it worked first time! This is a German classic and was requested a while back by my Man of Many Talents… Really tasty and soft, just the right proportion of chocolate, and nice and moist from adding yoghurt to the batter.
- 175g (1 and 1/2 sticks) soft butter
- 175g (3/4 cup) caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 250g (2 cups) SR flour
- 2 tbsps cocoa powder
- 150g (2/3 cup) plain yoghurt
Preheat the oven to 180°C (350°F). Grease and flour either a 1lb/500g loaf tin and 2 mini Gugelhupf moulds, or a slightly larger loaf tin.
Beat the butter with an electric mixer until smooth, then add the sugar and continue mixing until creamy. Slowly beat in the eggs, adding a little of the flour if it curdles, and the vanilla extract. Sift in the flour and gently fold in, and finally stir in the yoghurt very carefully. Now spoon 2/3 of the vanilla batter into your tin(s). Add the cocoa to the remaining third and mix in well. Spoon the cocoa batter over the top of the vanilla batter. Using a knife, swirl through the mixture 3 or 4 times in a figure of eight motion. I didn’t bother with this for the mini Gugelhupf cakes, but for a round tin or loaf tin the effect is nice.
Bake for 45-50 minutes. (The mini Gugelhupf moulds only needed about 20 minutes.)
After removing from the oven, wait 5 minutes, and then turn out the cakes to cool on a rack.
That warmed me up, and the house smelt warm and cosy too… hope June has some warmer weather in store!
What do YOU do on a cold and wet weekend when you can’t get out in the garden?