Marble cake with a difference: this variation goes perfectly with the season and tastes heavenly too. The recipe for the delicious pumpkin marble cake can be found here
Juicy, delicious and perfect for autumn: in this pumpkin-marble cake, the orange vegetables and the cake classics harmonize perfectly and, thanks to the chocolatey note, sweeten up some rainy afternoons.
- 250 g flour
- 310 g pumpkin puree
- 1 teaspoon Baking powder
- 1 TL Natron
- 2 teaspoons of cinnamon
- 120 ml of sunflower oil
- 210 g sugar
- 60 ml orange juice
- ½ teaspoon salt
- 2 EL Cocoa Powder
- 3 tbsp hot coffee
- 100 g Schoko-Drops
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- Preheat the oven to 175 degrees top / bottom heat. Lightly grease a loaf pan (30 centimeters) and line it with baking paper so that it protrudes slightly towards the top.
- Put the flour, baking powder, baking soda, cinnamon and salt in a bowl and mix together.
- In another bowl, mix the pumpkin puree with sugar, oil and orange juice.
- Add the pumpkin puree mass to the dry ingredients in the bowl and mix everything together to make a relatively thick dough. tip: A little milk or flour can be added as required.
- Transfer half of the pumpkin pie batter to a second bowl. Add the cocoa powder and coffee to this and mix everything together well. Then the chocolate drops are stirred in.
- Pour half of the slightly orange-colored batter into the baking pan, then splash half of the dark batter over it. Repeat this process with the rest of the batter until it is all used up.
- Now run a fork through the dough to create a marbling. Then put the mold in the oven and bake the cake for about 60 minutes (stick test!).
- After baking, let the cake cool in the pan for at least 20-30 minutes. Then it can be carefully lifted out of the mold with the baking paper and placed on a wire rack to cool down further.
- As soon as the pumpkin marble cake has cooled down completely, cut into slices and serve. Good Appetite!