Marble Cake

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When I engage in a conversation about breakfast with non-Italians, people look surprised when I say that I normally eat biscuits. My answer is always followed by the same reaction: “Is that it????”. Of course not, I also have coffee and milk, where I dip in my biscuits!

This has happened to me so many times, but I understand why people are surprised to hear that Italians (as well as other very few nationalities) like to have a sweet breakfast. When I travel, I eat anything a country has to offer (be it savoury or even spicy), but at home, it’s all about the sweet things.

Marble cake is a popular breakfast food and here’s my very simple recipe!

For this cake, I used a bundt cake tin of 24cm diameter.

Marble Cake

Difficulty: Easy Prep Time 10 mins Cook Time 40 mins Total Time 50 mins



  1. Preheat your oven at 170C (or 180C for fan oven).
  2. Crack in a large bowl the eggs, add the soften butter (cubed) and mix the ingredients using an electric whisk. Whisk for 5 minutes. Add the sugar, salt, lemon zest, vanilla extract, and water, and continue to mix with the electric whisk.
  3. Slowly add the flour and baking powder and combine all the ingredients, using the electric whisk, until you get a nice and smooth cake batter.
  4. Pour half of the cake batter into another bowl and add the cocoa powder to it. Mix with the electric whisk. Grease your cake tin with butter and lightly dust it with flour.
  5. Alternate spooning the batters into the prepared tin, then using a knife or the back of a spoon swirl the colours together.
  6. Bake for 40-45 minutes (check with a skewer if the cake is thoroughly cooked). Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
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  1. Thanks for the recipe, Stella. It has turned out well despite using fine flour at the end. I didn’t get hold of the semi-course one. During the outbreak it is nowhere to be found in Hungary. But never mind, the marble cake is great and the whole family is having a feast 🙂

    1. Wonderful to hear that! Unfortunately, flour has become a precious good nowadays, but I am glad it turned out well anyway! 🙂

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