Marble cake

Marble cake

Elisa Watson

This is a foolproof cake guaranteed to please the whole family. Use the best-quality cocoa you can find, because it really does makes a difference. I’ve made this with almond milk so it’s dairy-free, but you can use full-cream milk in its place. We make our own almond milk at Miss Ruben – it’s easy and well worth the effort – but if using a storebought variety make sure it’s fresh, not from a carton.


Quantity Ingredient
olive oil spray, for greasing
450g plain (all-purpose) flour, plus extra for dusting
60g dutch (unsweetened) cocoa powder
500g caster (superfine) sugar
2 teaspoons baking powder
250ml extra-virgin olive oil
1 teaspoon natual vanilla extract
5 cold eggs
fresh raspberries, to serve

Home-made almond milk

Quantity Ingredient
155g almonds, soaked overnight in cold water
dash of vanilla extract
1 mejool date, stone removed


  1. To make the almond milk, drain and rinse the almonds. Combine them with the vanilla, date and 750 ml water in a blender. Blitz until smooth, then strain through a nut milk bag or fine-meshed sieve lined with muslin (cheesecloth). Refrigerate until ready to use. The nut milk will keep for 4–5 days, refrigerated in an airtight container.

  2. Preheat the oven to 175°C . Grease a 23 × 13 × 7 cm loaf tin with the oil spray and dust with flour.
  3. In a large bowl, whisk together the cocoa powder, 100 g of the sugar and 80 ml water until well blended. Set aside.
  4. In another bowl, combine the flour and baking powder.
  5. In the bowl of a stand mixer fitted with the whisk attachment, beat 400 g of the sugar, the oil and vanilla until well combined. Add the eggs, one at a time, beating after each addition. Continue beating for another 3–5 minutes, until the mixture is thick and pale.
  6. Stop the mixer and add one-third of the flour mixture. Beat on low speed until just blended. Stop the mixer again and add 125 ml of the almond milk. Beat until just blended. Repeat with another one third of the flour, another 125 ml of the almond milk, and then the remaining flour, beating the mixture after each addition.
  7. Add three cups of the batter to the cocoa mixture and mix well. Pour one-third of the plain batter into the prepared tin and top with one third of the chocolate batter. Continue adding the batter in layers until both mixtures are used.
  8. Bake for 1 hour, or until a skewer inserted in the middle of the cake comes out clean. Leave the cake to cool in the tin, then turn it out onto a platter.
  9. Serve with fresh raspberries.
Jewish cooking
Chicken soup
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Dinner party
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