Marble Loaf with Raspberries

marble cake felix cesare no logo.jpg
Quick Marble Cake, photo by Felix Cesare during a live tv show

You will need:

150g butter OR mascarpone
100g sugar
1 cup stevia
4 eggs
300g self raising flour, sifted twice
1 teaspoon baking powder
a pinch of salt

To make the chocolate marbling:

25g cocoa powder
a pinch of cinnamon
a pinch of instant coffee powder

Preheat the oven to 170C.  Prepare a loaf tin with baking spray.

Place the first 8 ingredients in a large mixing bowl.

Take a very large mixing bowl.  Use an electric mixer to combine all the ingredients together.  Turn on the high setting for a minute.  Do not over process.  If the mixture is too stiff, add 1 to 2 tablespoons of water.  Use a large metal spoon to place half of the cake batter into another bowl.

Then add the cocoa powder, instant coffee and cinnamon to the mixing bowl.  Use the electric mixer for 30 seconds to blend in.

For the chocolate marbling effect, alternate the mixtures and place 4 spoonfuls of each mixture until both mixtures have been used up.  Then take a skewer and swirl it around to create the marbled effect.

Bake in a preheated oven for 40 minutes and test with a skewer before taking out of the oven.  Allow to cool.

For the chocolate frosting using chickpeas you will need:

150g cooked or canned chickpeas
2 tablespoons honey
1 tablespoon cold pressed coconut oil
50g mascarpone [optional]
1 tablespoon cocoa powder
200g melted chocolate

Melt the chocolate in a microwave or bain marie and beat until smooth.  Add the coconut oil.  Use a blender to puree the chickpeas with the vanilla, honey or agave, cocoa powder and mascarpone if you are using it.  Add the vanilla.  Stir in the melted chocolate and beat in.  Use a spatula to coat the top of the marbled loaf.

Decorate the top with  by placing some fresh raspberries on top of the frosting before it sets.

Quick marble loaf, photography Felix Cesare during a live tv show


Baking ingredients by Lamb Brand and chocolate by Novi at What’s in Store

26 responses to “Marble Loaf with Raspberries”

  1. I love butternut squash. It was only lately I learned that the skin can be eaten too. Now, I see you also roast with its seeds. When you eat, do you eat the seeds and the stringy thing with it too?

    1. Hi Fae, yes we eat everything, seeds and strings but it is I think a matter of preference and taste. If it is too stringy, remove some of it but skin, flesh, string and seed, 4 textures contained in one, is a treat, the flavors all slightly different but blending well together, with crunch, creaminess and bite, no added butter and so buttery, no nuts and so nutty with crispy fresh sage leaves to finish it off. Let me know how yours turns out !

  2. I also wanted to congratulate Malta for electing their second female president. I’m hoping we will have a female president in the White House in 2017!

    1. Thank you Fae. We are indeed lucky in many aspects to have such a wonderful woman as the next President !

  3. Fae has just asked what I was going to regarding whether everything can be eaten. OTY for that, Lea. It all looks marvellous ! This business of caramelising onions: is there a secret to the thickness of the slices, or anything …?

    1. Thank you Margaret Rose, so glad you like it, this is one of my favorites and the taste is unique, quick and easy also as I like it. The onions can be any thickness, not too thick of course as you want them soft all the way through. I sauté them in olive oil on very low heat, have patience, don’t be in a rush and they will turn out beautifully. A good trick is to add a small knob of butter with the olive oil as it will caramelized quicker and give a sweeter taste, however I avoid using butter during the week in my kitchen and prefer our Mediterranean Age old tradition of olive oil as it is much healthier. Let me know how it turns out !

      1. Okey dokey – I shall, Lea: this kind of cooking is right up my alley ! And now I have the secret of caramelising onions properly, I’m going to be doing it a great deal. Love that flavour, and it adds to much to anything – like the bunch of spinach I have in the crisper right now … THANK YOU !

    1. Thank you so much Jueseppi !

      1. How are you today? Hoping you are our in the sunshine and enjoying your afternoon.

        1. A glorious day today in the heart of the Mediterranean .. . thank you !

  4. What a great combination and I love the flavor of butternut squash.

    1. And the crispy sage is delicious with the creamy texture of the butternut ! Thanks Jovina !

  5. That roasted squash looks so caramel-y! 🙂

    1. It’s lovely Priya, I hope you will try it !

  6. Thank you so much for your visit and your lovely words. It’s much appreciated from someone who writes professionally. And someone who seems to have their own piece of paradise. I have never visited Malta but it has always been on my wish list, and lovely Gozo would be a ‘must see’.

    I don’t really enjoy cooking. It’s just a chore, to me. My husband is the original ‘meat and 2 veg’ man, with curries or pasta for a change. But your squash recipe does look delicious (and easy!) Would you suggest any other herb accompaniment? I’m not a big fan of sage and would have to use dried.

    1. Thank you for your kind words. This is a very easy dish if you don’t enjoy cooking and you can almost use any herb with it. I think most people seem to like dried oregano so that would be a good option and we also enjoy this dish sometimes with smoked paprika. You can of course leave it plain, just tossed in some olive oil and seasoned with sea salt and freshly ground pepper. Do let me know if you try it !

      1. Thank you! Will do 🙂

  7. Looks most appetizing! thanks for sharing!

    1. Thank you Liz, it is a very simple but tasty dish, have a lovely day !

  8. Reblogged this on Ace Food News 2014 and commented:

    1. Thank you for the reblog !

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