marble pound cake
I came across a recipe for marble pound cake. It had been modified from Martha Stewart recipe. Then I modified it to be a smaller cake, a bit more chocolately, and gluten free. Actually, marble pound cake is one of the few things I like from Starbuck's. I have been thinking for years that I wanted to try a recipe. I decided that it was time. So I went there.
This was actually quite good. Better then Starbuck's.
marble pound cake
Note: To use wheat flour, use 100 grams all purpose flour.
100 grams almond flour
50 grams rice flour
50 grams arrowroot flour
3/4 teaspoon salt
8 ounce (1/2 cup) butter
1 teaspoon vanilla
2 eggs
30 grams cocoa
2 tablespoons water
Preheat oven to 325 degrees Fahrenheit. Butter a small loaf pan.
Cream the butter and sugar together. Mix in the eggs, vanilla, and salt. Mix in the gluten free flour. Pour half the batter into the loaf pan.
Mix the cocoa and water together. Make sure there are no lumps. Mix into the batter not in the pan. Pour the rest of the batter into the loaf pan. Draw a knife through to marble the batter.
Bake 1 hour or until a knife inserted in to it comes out clean.
These little pieces are lovely with a cup of tea.
Reader Comments (2)
That cake looks scrumptious. I've been having a lot of fun with a wild yeast sourdough starter. All my attempts at sourdough had failed until now. I love the peacefulness that your photos exude. Your pics remind me of something I'd see in Kinfolk magazine.:)
That is a compliment about my pictures! Thank you!
I only use sourdough in my baking anymore so I love it when other people use yeastie beasties. The rye I just made is heavenly and I used my normal starter instead of going to a rye starter. Too much fuss!
I am glad my pictures exude peacefulness. With a Small Mister here everyday and my Beloved's business sometimes causing chaos theory in action, it does not always feel like the most peaceful of places. And then I get spinning, sewing, baking, printing,... and I would have to agree.