Friday, 14 December 2012

Hazelnut and Apricot Marble Cake

After trying the Lime Syrup Marble Cake, I felt the urge to make another marble cake. This time I adapted one of my favourite cake recipes, using ground hazelnuts in place of ground almonds and leaving out the lemon. Then I took out 1/3 of the batter and mixed 2 heaped tablespoons of Nutella (chocolate hazelnut spread) into it. To the plain portion of batter, I added 50g of finely chopped ready-to-eat dried apricots and a tablespoon or so of cocoa nibs.

I then layered the batters alternately into a loaf tin and left it to make the marble effect as the cake baked. I think my mistake was to use too large a loaf tin, as each layer of batter was very thin and didn't cover the alternately coloured batter beneath properly. Still, there were some interesting effects to be seen in the cake when it was cut!

The flavour was good too. The chocolate flavour was very subtle, but enhanced by the crunchy cocoa nibs, and the apricots added both flavour and texture. This is usually quite a moist cake, but using the Nutella made it even more so. The recipe can certainly be counted as a success, but the cake needs baking in a smaller tin in future.

4 comments:

Foodycat said...

I think it looks perfect! The flavours sound good too.

belleau kitchen said...

it does look very pretty... the crumb looks so light and I love that chocolate swirl... a nice break from all this overtly christmas nonsense too.

Chele said...

I am so envious of your marble cake prowess! Each one is so perfect. I really need to try making one.

Hazel - Chicken in a Cherry Sauce said...

Very interesting flavour combination of hazelnuts and apricots! You've achieved a beautiful swirl. Love the idea of crunchy cocoa nibs in there for a bit of extra texture too!