Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, February 16, 2012

Buttermilk Marble Cake topped with Lemon Curd

Marble cake reminds me of my childhood. Rosa, our cook growing up, used to bake this once a week for us, she baked a different cake every day. Since we weren't a dinner family, we sat down for a slice of cake, a glass of milk and maybe some cold cuts at night. Most homes in Brasil don't believe in eating a heavy meal at night, unless you are going out for dinner.
My boy loves marble cake... he woke up this morning after being sick for a few days and when i asked what he wanted for lunch, he said marble cake. Of course i made him a bowl of soup, a grilled cheese sandwich and for dessert he had a big slice of marble cake.
On my plate i had to add a big scoop of lemon curd that i had made a couple days ago for a pie, and it was amazing. I might need to make a orange curd for my next slice, since i love chocolate and orange together.



Ingredients:
1/2 cup unsalted butter
1 cup sugar, i used demerara
3 eggs, room temperature
1 teaspoon vanilla
1 3/4 cup unbleached cake flour (King Arthur)
2 teaspoons baking soda
1 teaspoon salt
2/3 cup buttermilk, room temperature
1/4 cup dutch processed cocoa
1/4 cup boiling water
lemon curd
Preheat oven to 350F.
Butter a bundt or loaf pan, and then dust with flour.
In a small bowl, sift together flour, baking soda and salt.
Beat butter and sugar together until light and creamy. Add eggs, one at a time, and vanilla, and mix it well until combined.
Add flour mixture alternating with buttermilk. Beat until combined.



Reserve 1/2 of the batter.
Mix chocolate and water until dissolved. Add to half of batter and mix it well.
Add a few spoonfuls of white batter to baking pan intercalating with chocolate batter. Then the next layer, you should add spoonfuls of white on top of black, and black on top of white. Keep doing that until you run out of batter. Run a small knife thru the batters in a swirling motion, don't overdo it, or you won't see any marbling.
Bake it in preheated oven for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool in rack for 5 minutes. Remove from pan and cool completely in rack. Serve with a scoop of lemon curd on top.



22 comments:

  1. I'm dancing in my seat!!!! I love a cake made with buttermilk and this sounds absolutely wonderful!!! Thank You, Thank You! I can't wait to make it for the boys. And, Oh Boy!!! I love lemon curd! I really need to get some lemons and make some! Love You! <3 and HUgs!

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    1. Thanks Debi! It was truly a delicious combination!!!<3

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  2. Buttermilk really does make a cake really moist. Come by my blog tomorrow. I have something for you.

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    1. Thanks Veronica! Be right over to you to check it out!xo Bia

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  3. MMM---I would not of put lemon curd with this cake but I bet it works beautifully!

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    1. That's my problem Eliot, i try and do something that wouldn't sound good to most people and make it work just right!!! Heh!!! Thanks for the visit!Bia

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  4. Oh what a great flavor combination! I love slathering lemon curd on my bran bread, but this would be pretty amazing! Hugs, Terra

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    1. Thanks Terra. It was soo good, i shared with at least 6 people in a course of 2 days and everyone loved it!!!xoxo

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  5. You made the most perfect swirls! I gotta give that a try next time when I make marble cake! Love that you top your cake with lemon curd. The bright yellow looks lovely and cheery!

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    1. I just sort of do a few 8's with a butter knife! Enjoy!

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