John Myers
Baking: Tipsy Marble Cake
The perfect baking: tipsy marble cake recipe with a picture and simple step-by-step instructions.
- 200 g Butter
- 200 g Sugar
- 4 piece Free range eggs
- 1 pinch Salt
- 1 packet Baking powder
- 1 tablespoon Vanilla sugar*
- 500 g Dinken flour type 630
- 1 tablespoon Nutella
- 100 ml Baileys
- 100 ml Apricot liqueur
- Butter and breadcrumbs
- Mix the butter with the eggs, salt and sugar until frothy. Weigh in baking powder, vanilla sugar and flour and make a very heavy batter. Divide the dough.
- Mix half of the batter with the Baileys and Nutella. If you want it a little darker, you can add a tablespoon of baking cocoa.
- The other half of the dough is mixed with the apricot liqueur.
- Fill the dough spoon by spoon and alternately into a greased and crumbled bundt cake pan.
- Preheat the tube to 185 degrees and bake the cake for about 50 minutes. (Toothpick sample) Take out and turn out onto a cake plate. After cooling, decorate with chocolate icing and granulated sugar.
- * In-house production
Facebook Comments