Marble cake with nuts and fruits
Marble Cake with Nuts and Fruits
I made this cake on a day when I had some leftover plums and peaches, plus some nuts that I didn’t want to forget in the cupboard. I didn’t have time to take pictures at every stage, but the recipe turned out clear and without surprises. It’s a fluffy batter, marbled with cocoa, with pieces of nuts and fruits in the middle – one of those simple Sunday cakes.
Quick Info
Total time: approximately 40-50 minutes
Preparation time: 20-25 minutes
Baking time: 20 minutes
Servings: 8-10
Difficulty: easy
Recipe type: homemade cake with fruits and nuts
Ingredients
Fruits – plums and peaches, one bowl (cut into pieces)
Nuts – a handful (crushed or roughly chopped)
4 eggs
6 tablespoons sugar
1 packet vanilla sugar
2 tablespoons unsweetened cocoa powder
1 package butter (60% fat, left at room temperature)
300 g flour
1 packet baking powder
a pinch of salt
200 ml milk
Instructions
1. Take the butter out of the fridge ahead of time to soften.
2. Crack the eggs into a large bowl. Add the sugar and a pinch of salt. Beat with a mixer until it becomes a thick, light-colored foam.
3. Pour the milk over the egg and sugar mixture. Mix until well combined.
4. Add the vanilla sugar and start adding the softened butter, piece by piece, mixing on low speed. If the mixture looks like it has curdled, don’t worry; that’s normal at this stage.
5. Gradually add the flour and baking powder, spoon by spoon. Start mixing, then switch to a whisk to avoid overloading the mixture. Mix until you have a thick, smooth batter.
6. Add the crushed nuts. Mix briefly without overdoing it.
7. Divide the batter into two roughly equal bowls.
8. Prepare the baking pan: grease it with butter, dust with flour, then shake off the excess.
9. Pour the first half of the batter into the pan and level it out.
10. In the other half of the batter, add the two tablespoons of cocoa and mix well.
11. Pour the cocoa batter over the plain layer in the pan. It doesn’t need to be perfectly spread; leave it with some waves for a marbled effect.
12. Sprinkle the cut fruits over the cocoa layer. Don’t press down, just arrange them on top.
13. Place the pan in a preheated oven at medium heat (180°C is not specified, but medium works). Bake for 20 minutes, then test with a toothpick. If it’s still sticky, leave it for another 5 minutes and check again.
14. Remove the cake and let it cool in the pan.
15. Once cooled, dust with sugar (or not, to taste), cut into pieces, and serve.
Why I Make This Recipe Often
It’s the kind of cake that works anytime I have leftover fruits or nuts. It’s quick to make, doesn’t require special techniques, and I’ve never had issues with the texture. It holds its consistency well and doesn’t dry out quickly.
Tips and Variations
Tips
1. The butter really helps to be soft; otherwise, it’s harder to incorporate and the mixture curdles more.
2. You can adjust the sugar amount depending on how sweet the fruits are.
3. To prevent the fruits from sinking, ensure they are well-drained.
Substitutions
1. You can use other fruits: diced apples or pears.
2. If you don’t have nuts, chopped hazelnuts work too.
3. Butter can be replaced with margarine, but the final texture will be slightly different.
Variations
1. For a more visible marbled layer, you can “swirl” with a fork through the batter before baking.
2. You can add cinnamon to the plain layer of the batter for extra flavor.
3. If you prefer a moister cake, add a few tablespoons of yogurt to the base batter (be mindful of the consistency).
Serving Ideas
1. Cut into squares after cooling, directly from the pan.
2. Pairs well with tea or coffee, for breakfast or as a snack.
3. You can dust with sugar or serve with whipped cream if you want a more elaborate dessert.
Frequently Asked Questions
1. Can I use just one type of fruit?
Yes, it works just as well with only plums or only peaches, or any other seasonal fruits.
2. Can the cake be made without nuts?
Yes, if you omit them, the result will be a bit simpler but still good. The texture will be more uniform without the crunchy bits.
3. Can I put all the batter directly in the pan without making two layers?
You can, but you won’t achieve the marbled effect, and the cocoa flavor will be diluted. If appearance doesn’t matter to you, it works fine that way.
4. Do I need to use a mixer, or can I use a whisk?
You can do everything with a whisk if you don’t have a mixer, but it will be harder to achieve the egg and sugar foam at the beginning. It requires a bit more effort.
5. Does the cake turn out the same in any pan?
Ideally, use a pan that’s not too large or too small, so it doesn’t come out too thin or too thick. Adjust the baking time if the batter is thicker.
Nutritional Values
Approximately, for one serving out of 10, the cake has about 250-300 kcal. Total: carbohydrates ~35 g, fats ~11 g, proteins ~5 g. Values may vary depending on how many fruits and nuts you use. This is just an estimate.
Storage and Reheating
It keeps well for 2-3 days at room temperature, covered. If you use a lot of juicy fruits, it may become soggy after two days. Reheating is not recommended; serve at room temperature. There’s no need to keep it in the fridge unless it’s very hot outside.
That’s the recipe, with everything I found useful from my experience. It’s clear, quick, and hassle-free.
Ingredients: fruits (plums and peaches - a bowl), nuts, price of a handful, 4 eggs, 6 tablespoons of sugar, a packet of vanilla sugar, two tablespoons of cocoa powder, a pack of butter 60% fat, 300 g flour, a packet of baking powder, a pinch of salt, 200 ml milk.
