Marble Cake With Three Flavours: Chocolate, Rhubarb And Matcha
Alternating spoonfuls of differently flavoured batters baked into a moist and delicious marble cake. Chocolate speaks for itself, both in colour and flavour, but it goes remarkably well with both bright green matcha and a natural yellow sponge with rhubarb. The recipe contains almonds and yoghurt, both of which add flavour and structure.
Cream the butter and sugar together until light and fluffy. I do this by hand with a wooden spoon, but use electric beaters or a stand mixer if you prefer.
125 g unsalted butter, 175 g golden caster sugar
Beat in the eggs, one by one along with the vanilla extract, if using.
3 medium eggs, ½ tsp vanilla extract
Sift in the dry ingredients, then add the ground almonds and stir until everything is just combined.
200 g flour, 2 tsp baking powder, ¼ tsp bicarbonate of soda, ¼ tsp fine sea salt, 100 g ground almonds
Stir the water into the yoghurt, then pour into the cake batter and stir until just mixed.
125 g Greek yoghurt, 2 tbsp water
Marbling
Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Divide the batter more or less equally between 3 bowls.
Stir the chopped rhubarb into one bowl.
1 stick rhubarb
Add the matcha powder to another bowl and stir until just mixed.
1 tbsp matcha green tea powder
Sift the cocoa into the last bowl and stir until just mixed.
2 tbsp cocoa powder
Line a 23 cm (9inch) round cake tin or grease the same sized silicone mould. Spoon the mixtures alternately around the tin trying not to mix them up too much. Bang the tin on the counter a couple of times to level the top.
Bake in the centre of the oven for 45 minutes or until the top is firm to the touch and an inserted skewer comes out more or less clean.
Leave to cool for 10 minutes then turn out onto a wire rack to cool completely.
Matcha Cream Cheese Icing
Whilst the cake is cooling, cream the butter with the icing sugar until soft and pale in colour.
30 g unsalted butter, 100 g icing sugar
Beat in the matcha powder, then stir in the cream cheese until everything is well mixed. But be careful not to overmix the cream cheese as it can go runny quite quickly.
1 tbsp matcha green tea powder, 100 g cream cheese
Spread the icing over the cooled cake and enjoy.
Notes
If you prefer a bit of a swirl, drag a skewer through the batters once in the tin until you have a pattern you're happy with.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.