Monday, May 6, 2013

German Gluten Free recipe for Marble Cake

Today's post is brought to you by  the letters"G" and "T". "Why?" might you ask? Well, G stands for  the name of the little girl who is celebrating her birthday today.  "T" stands for Trudel from whom we find this recipe today. Trudel is a wonderful author and she has been very kind in using her kitchen to experiment in baking all sorts of German gluten free recipes, which you can find at her blog Trudels Kochbuch  and her two cookbooks out in German. You can find her books here:  Trudel Marquardt at (I do not believe either of them have been translated into English as of yet.)

So, as I was saying, Marble Cake... isn't this lovely?

Marble Cake / Marmorkuchen by Jennifer Stahl

This is a rather simple cake to make. It works very well with dairy substitutes, and if you do not like a dry cake, do be sure to add just a touch more liquid than the recipe calls for. Please note that the recipe is neither GAPS or PALEO. This is simply a gluten free recipe that we use for birthdays and other kindergarten events that demand a cake.

I did experiment a few times with making this recipe fluffier, and the best results we had was with adding a little bit of non-dairy milk (Rice milk). If you don't like rum or rum flavoring, it works well with almond flavoring. If you like neither, just be sure to use some milk, or the chocolate batter will be extremely thick and hard to work with.
When I make this cake, I do add some milk to both batters, as I find it to be a little bit too dry for my taste.  My husband doesn't and I find I need to keep a drink nearby when I eat a slice of cake.

As this is not an extremely sweet recipe, it works quite well for breakfast or tea time.

Translated recipe as follows:
Marble Cake Recipe by Trudel Marquardt

    250g Butter  (Dairy Free)
    200g Sugar
    6 Eggs
    30g Vanilla sugar (I use liquid vanilla most the time)
    1 tablespoon of grated lemon peel (we never do this)
    300g light gluten free flour (example: Schär Mix C - I use my flour mix)
    3 heaping teaspoons of Baking powder
    3 tablespoons of Cocoa
    2-3 tablespoons Rum (You can use Milk instead)
    Powdered sugar for sprinkling.


    Preheat your oven to 160-170°C on the fan setting.

    Mix the following into a creamy batter in your mixer: Eggs, Sugar, Butter, Vanilla sugar.  Mix the flour and baking powder together and slowly add under the batter.
Separated batter. J.Stahl
    Remove half of the batter, and place it into a well greased and dusted Bundt pan (around 36 cm size), then mix the other half of the batter in the bowl with cocoa and rum. Place this on top of the other batter and carefully mix here and there with a fork.
Mix the two batters just a bit!  -J.Stahl
     Place the cake on the middle rack and allow to bake for around 40-50 Min. You'll know it's done when you insert a knife and it comes out clean. (It will also separate a little from the pan)

    Allow the cake to cool on a rack and then dust with powdered sugar as desired.

Marble Cake - Photo by J.Stahl
I hope that you enjoy this cake as much as we have. We found the recipe about three years ago and it is often requested when we have large family get-togethers. Very few were willing to try our cakes when they knew it was gluten free, but when everyone found out how tasty it was, there's never been a complaint since.

No comments:

Post a Comment