Marble cakes are so pretty and great as you’re getting two cakes in one. Anyone who loves cake is going to love getting two delicious cakes all swirled up beautifully together. Baking them in a bundt tin makes them even more lovely, so what’s not to love about a marble cake. Today’s recipe is a marbled gingerbread bundt cake. The darker cake is laden with gingery goodness, provided by ground ginger and minced stem ginger and the lighter cake is vanilla based in flavour with a little added kick from some almond extract. You may think that gingerbread with the addition of almond extract may detract from the gingeryness but I can assure you that it doesn’t at all, in fact you hardly notice it.
You can make one giant bundt cake with this recipe as it yields enough batter for a 14 cup capacity tin, but I decided to split the batter between two lovely little bundt tins that I have in my collection. I used a 3 cup capacity kugelhupf tin and I used a 9 cup capacity kugelhupf tin. Make sure you take the smaller cake out of the oven first as you don’t want it to end up dry and over baked. The last time I baked a cake in one of my kugelhupf tins it stuck really badly so I thought I’d give a cake release spray a try and the cakes slid out of their tins perfectly, not a crumb stuck to the inside of the tins at all. I really do recommend that you use a cake release spray when using a bundt tin as it’s such a shame when you’ve put hard work and effort into making and baking your cake and it get’s ruined by sticking to the tin. The cakes are so light thanks to whisking the egg whites then folding them into your white batter, this really does make a huge difference to the texture of the crumb.
These cakes are very moist thanks to the buttermilk I used for each of the cake batters and the flavours are very gentle in this cake, so it’s perfect if you like gingerbread but don’t necessarily want a strong-tasting gingerbread. The lighter crumb is simply flavoured with vanilla and almond, a perfect mixture for a subtle addition to the gingerbread as you don’t want anything to steal the taste of gingerbread’s goodness. This is perfect for a party or a for eating with a few friends, as you can either choose to bake the cakes as one huge one or split them between two lovely little tins, the choice is up to you. It does take a little time to make as your making two batters but the results are really worth the effort. This a good way to say goodbye to winter’s warming flavours whilst still retaining a little warmth from the gingerbread, after all gingerbread is too good to give up until autumn arrives.
Yields – Two bundt cakes, one tin with a 3 cup capacity and the other with a 9 cup capacity (You can use a 14 cup capacity tin, just make sure you bake the cake for longer)
Ingredients for the dark cake batter
280 grams (2 cups) Cake Flour
1 teaspoon Baking flour
2 teaspoons Ground ginger
113 grams (1 stick) Unsalted butter, at room temperature
70 grams (1/2 cup) Light brown muscovado sugar
70 grams (1/2 cup) Dark brown muscovado sugar
3 pieces Stem ginger in syrup, minced
4 Large egg yolks (You’ll need the whites in the light batter)
1. Pre-heat your oven to 170C,350F. Spray your bundt tins evenly with cake release spray then turn the tins upside down onto a paper towel so any residue can drip away. Set to one side.
2. In a medium bowl sift together the flour, baking powder and the ground ginger, set to one side.
3. In the bowl of an electric mixer fitted with a paddle attachment mix together the butter, light muscovado sugar and the dark muscovado sugar until you have a smooth, creamy, fluffy mixture. Scrape down your bowl with a spatula.
4. Add the egg yolks, molasses and the minced stem ginger and mix together until smooth and slightly lighter in colour. Scrape down your bowl with a spatula.
5. Using the medium speed of your mixer, starting and ending with the flour, add 1/3 of the flour, mixing until the flour just starts to disappear then add 1/2 the buttermilk and keep doing the same until everything has been added. Do not over mix you want your batter to be light and luscious. Scrape down the bowl once more with your spatula to make sure you get every last bit of your batter mixed thoroughly together.
6. Transfer your batter to a medium size bowl and set to one side whilst you make the other batter.
Ingredients for the light batter
350 grams (2 1/2 cups) Cake flour
1 teaspoon Baking powder
113 grams (1 stick) Unsalted butter, at room temperature
200 grams (1 cup) Vanilla scented caster sugar
1 teaspoon Pure vanilla extract
1/2 teaspoon Pure almond extract
4 Large egg whites
1. In a medium bowl sift together the flour and baking powder, set to one side.
2. In the bowl of an electric mixer fitted with a paddle attachment mix together the butter and the vanilla scented caster sugar until you have a smooth, creamy, fluffy mixture. Scrape down your bowl with a spatula.
3. Add the pure vanilla extract and pure almond extract and mix for 30 seconds.
4. Using the medium speed of your mixer, starting and ending with the flour, add 1/3 of the flour, mixing until the flour just starts to disappear then add 1/2 the buttermilk and keep doing the same until everything has been added. Do not over mix you want your batter to be light and luscious. Scrape down the bowl once more with your spatula to make sure you get every last bit of your batter mixed thoroughly together.
5. Whisk the egg whites until you get stiff peaks then using your spatula gently fold through the batter until they remain no longer visible.
6. Now comes the extra fun part. Using two large dessert spoons, one for each batter, add one spoonful of each cake batter, alternating each one as you go. Once one layer of your cake tins have been filled do the same again but placing a different cake batter on top of the previous layer. Fill up your cake tins until all of your batters have been used up. Next get a cake tester and swirl around the batter in any directions that you wish to.
7. Smooth the tops over and bake your smaller bundt cake for 20-25 minutes and the larger one for 30-35 minutes. Leave the tins on a wire rack to cool for 30 minutes then transfer your cakes to the wire rack to cool completely.
Recipe adapted from Maida Heatter’s Cakes, forward by Nancy Silverton
* Store each bundt cake wrapped in parchment paper in a cake tin with a tight-fitting lid for up to 3 days. Keep in a cool, dry place away from direct sunlight.
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