October 8, 2018
LCHF marble cake
Marble cake has always been my favourite dessert. And I wanted the same delicious taste in the LCHF version. A sponge cake that doesn’t contain traditional white flour is quite a trick. Why? Because it is difficult to get such a light and fluffy texture and neutral taste. For me, that means it doesn’t taste like almonds or marzipan. That is why I searched the market for a very long time for an almond flour that does not have this taste in the finished dishes. So, don’t worry, if you don’t like marzipan – with Live & Love almond flour (organic or classic) you won’t get that taste. At least not in the combination of ingredients listed in the recipe. So LCHF marble cake? It may not be as fluffy as the classic version, but the flavour is not far off! The dark part has a strong chocolate and rum flavour, and a slight nutty flavour, which adds extra aroma. The light part is delicate and a pleasant contrast (also visually). The cake is ideal for dessert with a cup of strong coffee.
INGREDIENTS
For the dark part:
- 200g ground walnuts
- 125g butter
- 3 large spoonfuls of defatted Live & Love Almond Flour
- 5-6 large spoonfuls of erythritol with stevia Live & love
- 100g Torras chocolate with stevia or plain 80% dark chocolate
- 4 eggs
- 2 large spoons of rum
- 1 baking (wine) stone
For the light part:
- 50 g ground blanched almonds
- 70 g defatted Live & love almond flour
- 60 g melted butter
- 1 baking (wine) stone
- 3 eggs
- 5 large spoonfuls of Live & love erythritol with stevia
- vanilla flavouring or the contents of one vanilla pod
METHOD
For the dark part:
Separate the eggs, whisk the whites until they are nice and firm, whisk the egg yolks with the erythritol with stevia, add the melted butter and chocolate, slowly add the dry ingredients and rum and finally gently fold in the egg whites (use a spatual and do it by hand).
For the light part:
Separate the eggs, whip the cream, whisk the yolks with erythritol and stevia, add the melted butter, slowly add the dry ingredients and vanilla flavouring and finally gently fold in the cream by hand.
Prepare the marble cake tin. If you have a metal one, grease it well (!!!) with butter. I use a silicone one, but I grease it lightly anyway. There’s nothing worse than a baked cake refusing to come out of the mould or coming out in several pieces…
Alternate the dark and light parts. Do not press or push anything, but bang the model against the counter a few times in between, so that the mixture sits down evenly. As there is more dark dough, I put the dark dough first, then the light dough and cover with the dark dough. Bake at 180 degrees for about 45-50 minutes (depending on the oven – you can also turn it down to 160 at the end so the outside doesn’t over-bake). Check with a toothpick at the end of the baking time – if the toothpick is nice and dry, it’s baked, but if there are wet bits of dough clinging to the toothpick, you’ll need to extend the baking time a bit more.
If desired, you can also drizzle with chocolate icing…
Enjoy!
You can watch the preparation video in the Challenge Kitchen show.
MY TIPS
- The cake (or cake slices) can also be frozen.
- If you’re replacing the erythritol with stevia blend with regular erythritol, you’ll need to adjust or increase the amount of sweetener accordingly. The erythritol with stevia is about 25% sweeter than regular erythritol. The Live & Love erythritol with stevia doesn’t have a ‘cold’ aftertaste, which may occur with regular erythritol from other brands.
- You can also use the mixture for marble muffins – just fill the muffin molds with the batter. In this case, the baking time is shorter – bake for about 35-40 minutes, depending on the size of the muffins.
- You can watch the preparation video in the Challenge Kitchen show.
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