Italian Marble Cake By Gennaro – a delicious recipe with flour, salt, caster sugar, eggs, milk chocolate, orange zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 170u00b0C, 160u00b0C fan oven.
2
Cream the Bertolli Spread, sugar and pinch of salt (if used) together until light and fluffy. Add the beaten eggs gradually until well amalgamated followed by the orange zest. Divide the mixture, pouring half into another bowl.
3
In one bowl, fold in the melted chocolate and half of the flour. In the other, fold in the flour. Pour the chocolate mixture in first and then the white one.
4
Bake in the oven for about 45 minutes in the ring tin or 1 hour in the springform tin. Test with a skewer, if it comes out dry, the cake is cooked. TIP - If, during baking, you notice the top of the cake gets too brown, cover it with a sheet of greaseproof paper.
5
Remove from the oven, allow to cool a little and serve or store in an airtight tin until required.
1310
kcal
Calories
29
g
Fat
236
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 3/8 cups self raising flour sifted, 1 pinch salt optional, 2 1/2 cups caster sugar, 2/3 pound Bertolli spread, and more.
Yes, Italian Marble Cake By Gennaro falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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