Not your ordinary marble cake, although just as easy to make! The coffee adds a new dimension to this wonderfully moist and springy cake, while the crumb topping lends a hint of texture.
- eggs - 9, separated
- sugar - 1 1/2 cups, divided
- oil - 3/4 cup
- potato starch - 1 1/4 cups
- salt - 1/2 tsp
- baking powder - 1 Tbsp (optional)
- orange juice - 1/4 cup
- vanilla sugar - 2 Tbsp
- coffee - 2 Tbsp, diluted in 1 Tbsp hot water
- Crumb Topping
- sugar - 1/4 cup
- ground almonds - 1 cup
- potato starch - 1/3 cup
- oil - 3 Tbsp
- For Marbleizing
- cocoa - 3 Tbsp
- sugar - 4 Tbsp
- oil - 1 Tbsp
- hot water - 1 Tbsp
Preheat oven to 350?F (180°C).
Prepare crumb topping: In a small bowl, place all topping ingredients. Stir with a fork until well combined; set aside.
In a large mixing bowl, beat egg yolks until pale yellow; add 3/4 cup sugar halfway through. Add next 7 ingredients; mix well.
In a separate bowl, using clean, dry beaters, beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar and continue beating until whites are stiff. Stir a small amount of egg white mixture into yolk mixture, mix, then fold in the rest.
Separate off 1/4–1/3 batter and add marbleizing ingredients; mix well. Pour coffee batter into a 9x13-inch (23x33-cm) pan. Pour the chocolate batter over it in a gentle drizzle, covering most of coffee batter. Run a knife horizontally back and forth through the batter to achieve a marbleized effect.
Sprinkle crumb topping evenly over cake and bake for 1 hour, or until top springs back when touched.
This recipe originally appeared in Mishpacha Magazine.
Recipes by Chavi Feldamn and Faigy Grossman.
Photos by Dan Engongoro.