Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, macrobiotic marbled cocoa pound cake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Macrobiotic Marbled Cocoa Pound Cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Macrobiotic Marbled Cocoa Pound Cake is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have macrobiotic marbled cocoa pound cake using 7 ingredients and 8 steps. Here is how you cook that.
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The ingredients needed to make Macrobiotic Marbled Cocoa Pound Cake:
- Make ready 180 grams A) Cake flour (or rice cake flour)
- Make ready 80 grams A) Raw cane sugar
- Make ready 20 grams A) Almond flour
- Take 10 grams A) Baking powder (aluminium-free)
- Make ready 15 grams Van Houten Pure Cocoa Powder
- Make ready 200 ml Additive-free, unsweetened soy milk
- Prepare 30 grams Grapeseed oil
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Instructions to make Macrobiotic Marbled Cocoa Pound Cake:
- Set aside about 15 ml of soy milk and add the rest to a bowl with the grapeseed oil and mix together.
- Sift the "A" ingredients into the soy milk in 3-4 batches whilst stirring. Add the raw cane sugar (small lumps and all) and stir it in.
- In a separate bowl, sift in the cocoa powder and add 1/4 of the mixture from Step 2 along with the rest of the soy milk. Mix well.
- Fold the cocoa mixture into the mixture from Step 2 without thoroughly mixing. It should look like the batter in the photo.
- Grease a pound cake tin with a little oil and line with parchment paper. Pour the batter into the cake tin.
- Bake for 35 minutes in an oven preheated to 180°C. About 8 minutes into baking, remove the cake from the oven and make a cut down the middle with a knife.
- Insert a skewer into the center of the cake and if it comes out clean, it's finished baking. If there is raw batter stuck to the skewer, then cover the cake in foil and bake for a few more minutes.
- After baking, remove the cake from the tin immediately and leave to cool on a cake rack (or a regular wire rack). For best results, place a gauze cloth over the top while it's cooling.
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