Gâteau marbré
Marble loaf cake
Gâteau marbré: French vanilla and chocolate marble loaf cake
Gâteau marbré is the marble cake of French childhood, a vanilla and chocolate loaf with swirls through every slice, packed in school bags for goûter and sold in supermarkets everywhere as a lunchbox cake. Homemade, it is soft, buttery and quick. The common mistake is swirling too much, which turns the cake brown all through. Chef's tip: layer the two batters in the tin and drag a knife through just two or three times.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 7 oz unsalted buttersoft
- 7 oz caster sugar
- 4 eggs
- 8 oz plain flour
- 2 tsp baking powder
- 4 tbsp milk
- 1 tsp vanilla extract
- ⅞ oz cocoa powder
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Heat the oven to 350°F (300°F fan) and butter and line a 25 cm loaf tin.
5 minStep 2: Beat the 7 oz unsalted butter and 7 oz caster sugar until pale, beat in the 4 eggs one at a time, then fold in the 8 oz plain flour, 2 tsp baking powder and 4 tbsp milk. Divide the batter in half; stir the 1 tsp vanilla extract into one and the ⅞ oz cocoa powder into the other.
10 minStep 3: Spoon the two batters into the tin in alternate layers, drag a knife through two or three times and bake for 40–45 minutes until a skewer comes out clean. Cool on a rack.
45 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gâteau marbré take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
BourrideFish stew with garlic sauce
Bourride is the fish stew of Sète and the Provençal coast, a quieter, creamier cousin of bouillabaisse eaten for Friday lunch and summer dinners by the sea. Firm white fish poaches in a broth of fennel, leek, orange peel and thyme, then the broth is thickened with a rich garlic aïoli until it turns silky and pale gold. It is high in protein and suitable as part of a balanced diet; skip the traditional bread or keep it to one thin slice, and serve with steamed greens. About 400 kcal and 8 g carbohydrate per portion. The usual mistake is letting the broth boil after the aïoli goes in, which splits it like scrambled egg. Chef's tip: use pasteurised egg yolks, and stir the broth over a low heat until it coats a spoon and reaches about 72 °C.
Perfect for:Tea-time