I hope y’all had a very festive and wonderful holiday season! We had a very busy one this year – not only we wanted to spend Christmas still in our own home also we wanted to move out a few days later to get our renovations starting.. All of that meant we had Christmas – boom – then we had to pack all the boxes – boom – packed even more boxes – boom – emptied the house from all furniture – boom – and all of that with the kids out of school – Phuuh – not an easy job I tell ya!
I guess you can recall why my pots and pans had a break too – but now in a new year and in my new temporary beach habitat – also to mention a kitchen twice the size – I am picking up where I have left you last year and welcome back for the first post in 2017!
I guess everybody is done by now with eating their sugar cookies and flushing them down with some egg nogg. So it’s about time to concentrate on a less sweet dessert, but just as delicious – in my household also eaten for breakfast…
Marmorgugelhupf – Marble bundt cake
feeds: 12 – prep time: 20 min – cook time: 50 min
200g/ 7oz butter (soft from outside)
100g/ 3.5oz powder sugar
100g/ 3.5oz sugar
4 egg yolk
4 egg whites
230g/ 8.1oz flour (I use 100g/3.5oz whole wheat and 130g/4.6oz white)
4 Tbsp coco powder (Nesquick or unsweet kind)
1 pkg vanilla sugar (or 1 tsp vanilla extract)
1 pinch of salt
butter and flour for the pan
Preheat your oven to 180C/ 350F
Use the butter paper where you have unwrapped the butter to butter the pan and then dust it with flour
Beat the egg whites with the sugar until they stiffen – set aside (if you do it this way around you don’t have to clean your beaters)
Now beat the butter (room temperature) with the icing sugar, the Vanilla sugar or extract and salt until fluffy – add egg yolks one by one – add the beaten egg whites – beat on minimum setting – add flour – beat on minimum setting until well mixed
put half of the batter into the cake tin
add cocoa to the rest of the batter and mix well – add it to the form and then swirl it with a thin tool like a kebap stick to get a nice marble finish
put on the middle rack for 50 minutes – then let cool and serve with some extra powder sugar
Tip: My daughters love this cake as a breakfast cake with some jam or apple cinnamon butter!