Almond-y Marble Cake with Cacao Nib Glaze

Marble Cake is a classic that never disappoints. A longtime fellow of French goûter, this cake is perfect to eat alongside a cup of coffee or tea. I added almond flour to the batter for additional moisture and tenderness, as well as a bit of coffee to enhance the cacao flavor.

Ingredients

For the Marble Cake

175 grams all-purpose flour

50 grams almond flour

2 tsp baking powder

1/2 tsp sea salt

150 grams sugar

180 grams butter, soft room temperature

3 large free-range eggs, at room temperature

60 ml full-fat milk, at room temperature

90 grams full-fat thick yogurt

1 vanilla bean or 1 tsp vanilla bean paste

15 grams dutch-process cocoa powder

20 ml strong coffee - serve yourself a cup of coffee, use this amount, and drink the rest

For the Cacao Nib Glaze

80 grams dark chocolate, finely chopped

120 grams heavy cream

A generous pinch of sea salt

2 tbsp cacao nibs

Method

For the Cake

Preheat the oven to 180° C (160° C fan). Lightly grease a loaf tin and line the base and sides with parchment paper.

Sift the all-purpose flour, baking powder, and salt. Set aside.

In a medium bowl, cream the butter, sugar, and vanilla bean. Add the eggs one at a time until the batter is shiny and homogenous. Add the almond flour, followed by the rest of the dry ingredients.

In the end, add the milk and full-fat yogurt and mix until incorporated. Be careful not to overmix the batter.

Divide the batter in two, and add the Dutch-process cocoa powder and coffee to one part. Mix until homogeneous.

Pour the two batters into the prepared tin by alternating between the two batters. Take a skewer and gently swirl the two batters to create a marble effect.

Bake the cake for 45-50 minutes or until golden brown. Transfer the cake to a wire rack and wait at least 45 minutes before pouring the glaze and serving the cake.

For the glaze

Heat the cream over medium heat until simmering and pour it over the chocolate. Wait a couple of minutes before adding the salt and mixing.

Let the glaze thicken to a pourable consistency, add the cacao nibs, and pour it over the cake. Decorate the cake with edible flowers if desired.

Noosh-e-Jaan, may it nourish your soul. x