Shabbat Marble Cake With Optional Glaze
When the girls were little, I baked almost everything from scratch. As Raizel was on the Feingold Diet, I made everything with all natural ingredients, and without dyes, additives or preservatives. With time, I have collected a small repertoire of fast and easy baking recipes. Nothing fancy, but I figure, “done is better than undone.”
Ironically, the highest compliment that I usually receive from Raizel is, “this tastes as good as store bought,” rather than the other way around!
My oven is also still not working properly. To compensate, I have started using an oven thermometer, which I am finding very helpful.
Armed with my trusty thermometer, and with the day off for Thanksgiving, I had time to make this Shabbat Marble Cake. This is the first cake that I have baked since we moved to our new house.
For those who may not be familiar, a Shabbat cake is simple, fast and easy cake that one makes especially for Shabbat and those moments when one has a lot of cooking to do and limited time. Perfect for the time challenged cook.
2 cups sugar
1 cup oil
1 cup liquid – I used rice milk but juice is also good
2 teaspoon vanilla
3 cups flour: I used spelt, but you can use a gluten-free flour blend, almond flour, corn meal or any other flour too. The texture, however, may be altered slightly.
3 teaspoons baking powder
1/8 teaspoon salt (a “pinch”)
3 tablespoons cocoa powder: Add at the end to only 1/2 – 1/3 of the batter
By hand: beat eggs, and sugar. Add oil and vanilla. Alternate adding the liquid and the dry ingredients until blended.
With a food processor: Mix eggs, sugar, oil and vanilla in food process for 1 minute. Slowly add liquid until well blended. Add flour, salt and baking powder and pulse until just blended.
To assemble marble cake:
Pour ½ – ¾ of batter into a greased or parchment paper lined pan, or use a Bundt pan.
If using a Bundt pan, lightly flour the pan after it is greased to prevent sticking.
Then, with the remaining batter, add 3 tablespoons of cocoa powder. Pour over vanilla batter in stripes. Gently swirl with a knife. Do not over mix!
This can also be made as two 9″ layers, one 9″x 13″ rectangular cake or 24 cupcakes.
Bake in a preheated 350°F oven until done and when inserted toothpick comes out clean.
1 cup icing sugar
4 teaspoons of milk or liquid (I use rice milk, but lemon juice also works)
Pour icing sugar in a bowl. Add liquid 1 teaspoon at a time and stir until desired consistency.
Drizzle over cake, while slightly warm.
Since I am time challenged, I was only able to take 2 pictures:
Although she will never admit it, I think that Raizel is finally missing home baked goods. She said, “this is great! It is even better than store bought!
I am happy to say that between her, Yaffa, and her friend Kayla, I have only 2 pieces left. I consider that to be a ringing endorsement.
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