Cocoa marble loaf cake for picky eaters

Name: Cocoa marble loaf cake for picky eaters
Ingredients: 2 eggs; 1 and 1/2 cups sugar; 3 packets vanilla sugar; 3/4 of a 250 ml cup olive oil; 2 250 ml cups milk; 4 cups flour; 1 packet baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 medium lemon; 2 tablespoons cocoa; 45 ml milk; 1 tablespoon oil; 1 tablespoon flour

Dessert - Cocoa marble loaf cake for picky eaters by Loredana H. - Recipia

Cocoa marble loaf cake for picky eaters has a soft crumb and a delicate lemon aroma. I cut it into thick slices and serve it with milk; the cocoa swirls show up nicely, and the lemon zest leaves a subtle aroma in this simple cake, with no fruit, raisins or nuts, just the way the picky eaters in my family like it. Prep: 20 minutes. Cook: 30-40 minutes. Rest: 60 minutes. Total time: 110-120 minutes. Servings: 16. Approximately 340 kcal and 5 g protein per serving.

Ingredients

2 eggs
1 and 1/2 cups sugar
3 packets vanilla sugar
3/4 of a 250 ml cup olive oil
2 250 ml cups milk
4 cups flour
1 packet baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 medium lemon
2 tablespoons cocoa
45 ml milk
1 tablespoon oil
1 tablespoon flour

Preparation

1. Beat the eggs with the sugar and vanilla sugar for 5 minutes, until the mixture doubles in volume. 2. Pour in the oil and 2 cups of milk, then add the flour, baking powder, baking soda and salt. Mix until you have a smooth batter. 3. Divide the batter between two bowls in a 1-to-3 ratio. Stir the grated lemon zest into the larger portion. In the other bowl, mix the cocoa with 3 tablespoons of milk until smooth, then stir it into the batter. 4. Grease two loaf pans with 1 tablespoon of oil and dust each with a little flour, using 1 tablespoon in total. Divide the plain batter evenly between the pans, then divide the cocoa batter over the top. 5. Run a fork through the batter in a zigzag pattern so the two colors swirl together. 6. Bake in an oven preheated to 180°C for 30-40 minutes, until nicely browned. Check the center with a toothpick; if it comes out clean, the loaves are ready. 7. Leave them in the pans for 20 minutes, then take them out and let them cool completely, for about 40 minutes more, before slicing.

Notes

Use the same 250 ml cup for the flour and sugar, filling it loosely without packing anything down; that way, you keep the proportions when measuring. Low, wide pans brown faster than narrow, deep ones, which can change when the loaves are ready. When zesting the lemon, grate only the yellow part, since the white layer underneath can taste bitter. I serve it with coffee when I don't go for milk. If it doesn't need to stay quite so simple, you can add raisins, Turkish delight, walnuts or candied fruit to the batter. Once cooled, keep it covered in the refrigerator and eat it within 3 days; take the slices out before serving so they aren't cold. The batter contains gluten, eggs and dairy.