I baked this cake from a very old recipe that was on my-to-do list for a long, long time. Using very basic ingredients, this cake is moist and the brandy blended very well with the chocolate and orange flavours.
A cup of piping hot black tea will certainly go well with a piece of this marble cake.
- 7.1/2 oz butter
- 5 egg yolks
- 5 egg whites
- 8 oz caster sugar
- 14 oz plain flour
- 1.1/2 oz bittersweet couverture, melted
- 10 Tbsp milk
- Grated zest of 1 lemon/orange ( I used orange)
- 1.3/4 Tbsp brandy
- 1 tsp baking powder
- A pinch of salt
- Icing sugar to dust on top of the cake (optional)
- Sift flour with baking powder, salt, set aside.
- Cream butter and sugar till light and creamy. Add in egg yolks. Mix well.
- Add in sifted flour alternating with the milk. Add in zest and brandy. Mix well.
- Beat egg whites till stiff but not dry, fold into the flour mixture.
- Add in the melted chocolate into half batter. Leave the other half plain.
- Spoon alternate batters into a lightly greased and floured 9 inch Bundt pan. Swirl with a knife for a marble effect.
- Bake for 45 to 50 mins. in a preheated oven @ 180 deg.C till golden brown. Test with skewer till it comes out clean.
- Let cake cool in pan for about 10 mins. before unmoulding to cool on a wire rack.