Ingredients
- 250 g (1 cup + 2 tablespoons) butter, at room temperature
- 250 g (1 1/4 cups) sugar
- 4 eggs
- 125 ml (1/2 cup) milk
- 350 g (1 cup + 2 tablespoons) all-purpose flour
- 50 g (1/3 cup) fine corn flour (type “fioretto”)
- 15 g (1 tablespoon) baking powder
- 1 teaspoon vanilla extract
- Grated rind of one organic lemon
- 4 tablespoons unsweetened cocoa
- 1 tablespoon rum
- Powdered sugar, for decoration (optional)
Instructions
1. Preheat oven to 180 °C (350°F). Grease and flour a spring-form ciambella or Bundt pan (25 cm, 10 in)2. In a bowl, sift flours and baking powder together. Set aside.
3. In a large bowl cream the butter with the sugar and vanilla extract using an electric mixer. When the batter is creamy add the egg yolks one at a time. Add two tablespoons of the flour mixture, lemon zest and 80 ml (1/3 cup) of milk. Mix until smooth
4. Beat the egg whites with an electric mixer until fluffy
5. Stir in the egg whites and add the rest of flour. Mix gently.
6. Pour 2/3 of the batter into the pan. In the remaining part (1/3) add the cocoa, rum and the rest of the milk. Mix gently. The batter should be smooth and creamy, otherwise add 2-3 tablespoons of milk
7. Pour the cocoa batter on top of the white batter. Using a fork, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
8. Bake for 50 min. Check the cooking doneness with the” toothpick test”: Insert a toothpick into the cake, if it comes out dry, the cake is done.
9. Allow to cool for a few minutes on a wire rack. Remove from pan and when the cake is completely cool, you can sprinkle with powdered sugar.-Paola
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