Rogue Baking Tips with Alice Medrich

The New (Modern) Marble Cake is Made with Olive Oil

By • March 31, 2014 • 14 Comments

Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.

Today: Alice gives the marble cake of your childhood an adult makeover.

This is not the marble cake of your childhood! Even if the cake of memory was delicious, this one is hipper, super simple to make, and gorgeous without your doing anything special to make it so.

The batter is made with flavorful extra-virgin olive oil, a hint of white pepper, and natural cocoa powder. The tiger stripe marbling happens magically, all by itself, while the cake is baking; all you have to do is layer the batters into the pan.  

Tiger Cake

Adapted from Seriously Bittersweet (Artisan 2013) by Alice Medrich

Ingredients

1/2 cup (45 grams) natural cocoa powder* (non-alkalized, non-Dutch processed)
1/2 cup (100 grams) sugar
1/3 cup water
3 cups (385 grams) all-purpose unbleached flour
2 teaspoons baking powder
2 cups (400 grams) sugar
1 cup extra-virgin olive oil
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 teaspoon finely ground white pepper
5 cold eggs
1 cup cold milk

Special Equipment

A 10-to-12 cup tube pan

See the full recipe (and save and print it) here.

Alice's new book Seriously Bitter Sweet is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet. 

 

Photos by James Ransom

 

Jump to Comments (14)

Tags: marble cake, cake, baking, olive oil, how-to & diy

Comments (14)

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about 1 month ago ravenskylark

I have made this cake at least five times since the recipe was posted. It is a great cake to take to dinner parties, make for family gatherings and even as a brunch desert. It is a favorite of mine.

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4 months ago ravenskylark

made this cake it is was amazing.

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4 months ago Rachel C.

This cake looks gorgeous!
If I don't have a tube pan, would the cake still bake up nicely in a loaf pan?

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4 months ago Adity

How I love Marble Cake..learnt it from y mum and have been baking it since years now...I must try this olive oil version though..Here is a recipe I had posted on my blog a while back : http://urbanfoodlover.wordpress...

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4 months ago Maria

This cake has such a beautiful crumb. Since I'm not a fan of white pepper, I added black pepper to the chocolate batter.

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4 months ago MarionRose

What happens if you use Dutched Cocoa (which is all I have in my pantry right now)? Does the Cake still turn out/taste good?

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4 months ago Alice Medrich

Alas, dutch cocoa does not taste good in this cake....wait until you have the right stuff!

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4 months ago Tereza

Definitely making a gluten-free/dairy-free version! Marble bundt cake reminds me of my childhood

http://lifeandcity.tumblr...

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4 months ago EMilligan

Could I use coconut or almond milk in this? And gluten-free flour?

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4 months ago Alice Medrich

I have used a medium or dry sherry instead of milk and it was delicious! I think coconut or almond milk will work but almond milk might be the better flavor partner with the olive oil. I have not tried with gluten free flour yet. Let us know if you have good results.

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4 months ago Jessica Arttan's

If I halve the recipe, should I use 2 or 3 eggs?

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4 months ago Alice Medrich

Use 2 1/2 eggs! Just whisk one of the eggs with a fork and use half of it. Add the other half to your morning scramble.

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4 months ago madcook

Love, love, love this cake! I enjoyed your demonstration of this one so much in a recent class... it's as good as it looks. Thanks!

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4 months ago Alice Medrich

Thanks for coming to class. I really love this cake myself!