Preparation time: 35 minutes
Servings: 10
Indulge yourself with this delicious Surinamese marble cake! It is super easy to make thanks to Faja Lobi’s cake mix.
INGREDIENTS
Marble Eksi Trafasie:
- 200g unsalted butter
- 400g Faja Lobi Eksi Koekoe Trafasie
- 100 ml milk
- 1½ Tbsp Greek yogurt
- 5 eggs (M)
- 2 tsp Laigsingh Vanilla Essence aroma
- 4 Tbsp cocoa powder
Topping:
- Chocolate golden sprinkles or nonpareils
Kitchen tools:
- Rectangular cake mold, 26x18 cm
- Mixer with whisks
- Baking paper
- Tinfoil
- 2 bamboo skewers
PREPARATION
Bring all ingredients to room temperature and make sure the butter has softened. Place the oven tray slightly below the middle of the oven and preheat the oven at 150 °C. Place baking paper over the cake mold.
Beat the butter in a mixing bowl, using the mixer at the highest speed, until soft and creamy. Add the Eksi Koekoe Trafasie cake mix, milk, yogurt, eggs and Laigsingh Vanilla Essence aroma at once. Mix all for 1 minute, using the mixer at the lowest speed, until smooth. Then beat the batter for 3 minutes, using the mixer at the highest speed, until fluffy.
Take 2/3 of the batter out of the mixing bowl and put it on a separate plate. Put half of it in the cake mold and smoothen the surface. Add the cocoa powder to the leftover batter in the mixing bowl, mix it for 30 seconds at the lowest speed.
Put the cocoa batter on top of the yellow batter in the cake mold and smoothen the surface. Then take the second half of the yellow batter out of the plate, put it on top of the cocoa batter, and smoothen the surface lightly. Drag a bamboo skewer through the cake to get a marble effect.
Bake the cake in the oven until done and golden brown (convection oven: 18-25 min., or electric oven: 30-35 min.). Pierce the middle of the cake with a bamboo skewer. If the skewer comes out clean and dry, the cake is done.
Take the cake mold out of the oven, place it on an oven tray, put a clean and dry dishcloth on top, and let it cool for 10 minutes. Then take the cake out of the cake mold, remove the baking paper, cover the cake with tinfoil, and let it cool for 1 hour.
Decorate the cake with chocolate golden sprinkles or nonpareils.
Variation tip
Add sliced almonds to taste.
This recipe was made available to you by Faja Lobi.