Nutritional Info

Nutrition Facts

Serving Size 1 (136g)

Calories 143
Calories from Fat 28 (20%)
Amount Per Serving %DIV
Total Fat 3.1g 5%
Saturated Fat 1.3g 7%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 82.9mg 28%
Sodium 599mg 26%
Potassium 89mg 2%
Total Carbohydrate 19.7g 7%
Dietary Fiber 1.3g 5%
Sugars 1.7g
Protein 6.8g 14%

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Recipe Description
Breakfast is not given a lot of attention in Italy. Eggs and cereal are rarely eaten, and most Italians get by on coffee with toast or perhaps a plain cookie or two. Hotel breakfasts often overcompensate for foreign tastes with lavish spreads. At one hotel, I spotted a magnificent marble cake. It was heavenly with a cup of cappuccino, and I would have enjoyed it equally at teatime.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  plain cake flour
1 1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  salt
3   large eggs, at room temperature
1 Cup(c)  sugar
1/3 Cup(c)  vegetable oil
1 Teaspoon(t)  pure vanilla extract
1/4 Teaspoon(t)  almond extract
1/2 Cup(c)  milk
2 Ounce(oz)  bittersweet or semisweet chocolate, melted and cooled


Place the oven rack in the lowest third of the oven. Preheat the oven to 325° F. Grease and flour a 10 inch tube pan and tap our the excess flour. In a large bowl, sift together the flour, baking powder and salt. In another large bowl, with an electric mixer, beat the eggs on medium speed until thick and pale yellow, about 5 minutes. Slowly beat in the sugar a tablespoon at a time. Continue beating 2 minutes more. Gradually beat in the oil and extracts. Fold in the flour in 3 additions, alternately adding the milk in two additions. Remove about 1 1/2 cups of the batter and place it in a small bow!. Set aside. Scrape the remaining batter into the prepared pan. Fold the melted chocolate into the reserved batter. Place large spoonfuls of the chocolate batter on top of the batter in the pan. To swirl the batter hold a table knife with the tip down. In ert the knife blade down through batter, running it gently all around the pan at least 2 times. Bake 40 minutes, or until the cake is golden brown and a toothpick comes out clean when inserted in the center. Let cool on a rack 10 minutes. Invert the cake onto the rack and remove the pan. Turn the cake right side up on another rack. Let cool completely. Serve immediately, or cover with an inverted bowl and store at room temperature up to 2 days.

Additional notes

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Marble Cake
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