Raspberry Lemon Marble Cake
Ingredients
- 1 cup all-purpose flour ⓘ
- 2 tsp baking powder ⓘ
- 1 cup cornstarch ⓘ
- 1 1/2 cups + 2 tbsp sugar ⓘ
- 5 None medium eggs, separated ⓘ
- 1 tsp vanilla extract ⓘ
- 1 cup sunflower oil ⓘ
- 7 oz frozen raspberries, thawed, sieved and juice reserved ⓘ
- 3 None lemons, 2 zested and juiced, 1 thinly sliced ⓘ
- 1 1/2 tbsp powdered gelatin
- 1 2/3 cups whole milk plain yogurt ⓘ
Instructions
- Preheat oven to 350°F. Sift the flour, baking powder and cornstarch into a mixing bowl. In a separate bowl, mix 1 1/4 cups sugar, the egg yolks and the vanilla extract, beating until the mixture is light and fluffy. Add the flour to the mixture, alternating with the oil, stirring constantly.
- Separate the cake mixture into 2 equal portions in 2 bowls. Add the raspberry juice to one half. Add half the lemon zest and 4 tablespoons of lemon juice to the other. Whisk the egg whites in a bowl until stiff peaks form, then fold half into the raspberry cake mixture and half into the lemon cake mixture.
- Grease a 9 inch springform cake pan and dust with flour. Add a large spoonful of raspberry cake mixture to the pan, followed by a large spoonful of lemon cake mixture. Repeat, alternating flavors, until all batter has been used. Smooth the top with a flat knife, then bake for 1 hour or until a skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack.
- Soak the gelatin according to package instructions. Meanwhile, mix the yogurt, 2 tablespoons of lemon juice and 1/3 cup of sugar in a bowl. Transfer gelatin to a small saucepan. Add 2 tablespoons of cream and heat gently, stirring until the gelatin has dissolved completely. Put the rest of the cream in a bowl, pour in the gelatin and whisk until soft peaks form. Fold in the yogurt mixture.
- Slice the cake in half horizontally to create 2 equal layers. Spread the whipped cream mixture on the bottom layer and level the top with a flat knife. Place the second layer on top, then chill the cake in the refrigerator for about 4 hours.
- For the decoration, heat a tablespoon of sugar in a wide pan with a tablespoon of water. Add the sliced lemon and cook, turning, until lightly caramelized. Remove from the pan and allow to cool. Meanwhile, mix the remaining lemon zest with a tablespoon of sugar. Remove the cake from the refrigerator and sprinkle the lemon sugar around the edge. Arrange the caramelized lemon slices on top. Serve.
Nutrition & Diet Analysis (per serving)
821
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).