Marble cake in the multicooker

Name: Marble cake in the multicooker
Ingredients: 3 medium eggs; 150 g granulated sugar; 50 g butter at room temperature; 50 ml oil; 250 g flour; 100 ml milk; 10 g baking powder; 5 ml lemon juice; 1 tablespoon rum extract; 2 tablespoons cocoa powder; 5 ml oil for greasing; 2 tablespoons powdered sugar

Dessert - Marble cake in the multicooker by Ruxandra F. - Recipia

Marble cake in the multicooker starts with eggs and sugar beaten until creamy, then bakes for 30 minutes at 160°C. The batter with butter, milk and oil gets cocoa stripes and stays soft when sliced. I cut it thin and serve it plain, with nothing else. Prep: 15 minutes. Cook: 30 minutes. Rest: 60 minutes. Total time: 105 minutes. Servings: 8. About 330 kcal and 6 g protein per serving.

Ingredients

3 medium eggs
150 g granulated sugar
50 g butter at room temperature
50 ml oil
250 g flour
100 ml milk
10 g baking powder
5 ml lemon juice
1 tablespoon rum extract
2 tablespoons cocoa powder
5 ml oil for greasing
2 tablespoons powdered sugar

Preparation

1. Beat the eggs with the granulated sugar for 5 minutes, until the mixture is creamy and the sugar has dissolved. 2. Pour in the softened butter and oil while beating. Beat for 2 more minutes. 3. Add the flour and milk in turn, alternating between them, for about 4 minutes. Stir the baking powder into the lemon juice and add it to the batter along with the rum extract. 4. Grease the bowl with oil and dust it with 1 tablespoon of the flour. Mix the cocoa well with half the batter. Using two silicone ladles of the same size, add the two mixtures to the bowl in alternating layers. 5. Close the lid, select the BAKE function at 160°C and bake for 30 minutes. At the end, check the center with a toothpick; it should come out without any raw batter. 6. Let the cake cool in the multicooker, then lift it out with a spatula and place it on a rack. Cool it completely, about 60 minutes in total, then dust it with powdered sugar and cut it into portions.

Notes

Medium eggs taken out of the fridge ahead of time blend more easily into softened butter. Choose plain, unsweetened cocoa; if it has lumps, sift it so no dark spots remain in the batter. Philips bowls are not all the same width, and a thinner layer bakes differently, so check the center when the program ends. Cooling is the part I most often rush; powdered sugar put on a warm cake gets damp and disappears into the crust. The rum extract goes straight into the batter; for flavor without alcohol, use 1 teaspoon of alcohol-free vanilla extract instead. Wheat flour, eggs and butter mean it contains gluten, eggs and dairy. A plain slice goes well with black tea. If you’re serving it after dinner, bake it a few hours ahead; covered, it keeps in the fridge for up to 3 days.

Frequently asked questions

How do I get a more defined pattern?

After adding the two colors in alternating layers, run a skewer through the batter in a zigzag twice; more passes can mix them together too much.

Can I bake it in a regular oven too?

Yes. Pour the batter into a 22 cm round pan and bake it at 170°C for 35-40 minutes, checking the center toward the end.

Can I replace the cocoa with carob powder?

Yes, use carob powder in a 1:1 ratio with the cocoa; the color and flavor will be different.

Why does the crumb turn out dense?

The batter can become heavy if it’s mixed for too long after the flour goes in. Mix on low speed for no more than 20 seconds once you can no longer see any dry flour.

Marble cake in the multicooker

Ingredients

Preparation

Notes

Frequently asked questions

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