Losing one’s marbles

So, I did it again. I tried to bake. There is just something about baking that seems to be totally beyond me. As far as I can tell, I do everything exactly as stated in the respective recipe. However, the result is often very, very different from what was expected. But for some inexplicable reason this absolute lack of talent does not seem to stop me. I keep forgetting that I can’t bake and set out on yet another venture into this unknown world, certain to do brilliantly this time around. Ah, the beauty of self-deception.

The present project was marble cake. The thing I like about marble cake (apart from its taste, obviously) is that it’s such an international dish. It can be found pretty much everywhere and is actually called marble cake in a number of languages (such as German, French, Portuguese, Spanish…). Strangely enough it’s Tigerkaka in Swedish. Apparently, ‘kaka’ is the Swedish word for cake, while ‘tiger’ is tiger (you know, the animal). Tiger cake. Interesting.

I faintly remember baking marble cake some years ago. I do not, however, remember the finished product. But as we all tend to only remember the positive, I’m sure it must have been great. With this in mind, I planned my latest baking adventure, convinced to be one of the best marble cake makers on the planet. This is the finished product:

20160107_113959

I have to tell you that there’s something this picture doesn’t show you: the cake is only a few centimetres high. Turns out there wasn’t enough dough to actually fill the baking tin. I hear you scream “how did you not see that when filling the tin?”. I did. But as I had my heart set on using this particular tin and no other, it just had to be done…

Even though the cake’s outside might not look as good as it could have (had someone else made it) the inside makes up for it. Judge for yourself:

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I have to admit that I was surprised at how good it tastes. This little project turned out quite well, really. Wrapped in foil this cake keeps for a few days and actually keeps getting better. It can also be frozen, and so makes for a nice “emergency” treat whenever unexpected visitors turn up.

In case you, too, think you can bake here’s the recipe I used. Do let us know how you did with this one.

  • 200g melted butter
  • 100g granulated sugar
  • 100g raw cane sugar
  • 1 pinch of salt
  • 4 eggs
  • 200g flour
  • 1 tsp. baking powder
  • 2 tbsp. cocoa powder

Mix the butter, sugar and salt. Add one egg at a time, mixing well. Put in the flour and baking powder. Grease the baking tin and fill in about half the dough. Mix the remaining dough with the cocoa, and add this mixture to the tin. Carefully mix both mixtures using a fork or knife (or any other object that appears suitable). Do this with a sort of swirling motion; remember you want to have two distinctly different colours in your cake. Bake at 180 degrees Celsius for about 45 minutes.

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