Who does not love the marble cake that our moms did? A classic recipe that all Greek kids grew up with, with a favorite combination of vanilla and cocoa. It was the cake that we dipped in our breakfast milk and we got as lunch to school, wrapped in a napkin.
Today I change it a bit and make it a cake with pumpkin and cocoa! Autumn, fragrant, very easy to perform and with color that gains impressions from the first glance.
Today I change it a bit and make it with pumpkin and cocoa! Tastes like autumn, has fragrant, it’s very easy to make and has color that you will love from the first glance.
- 150 gr boiled pumpkin
- 100 ml honey or maple syrup
- 50 gr brown sugar
- 2 eggs
- 30 ml almond milk (and 2 more tablespoons)
- 30 ml sunflower oil
- 225 grams flour for all uses
- 1 teaspoon soda
- 1 tablespoon baking powder (8 g)
- 1 tablespoon cinnamon
- 1/4 tablespoon ginger powder or grated fresh ginger
- 1/4 tablespoon nutmeg
- 1 pinch of salt
- 3 tablespoon cocoa powder
- Preheat the oven to 180 °C.
- Flour and butter a 10x30cm cake form. I use a silicone mold that does not need butter and flour.
- Boil the pumpkin and mush it in the blender. 150gr pumpkin puree is required for the recipe.
- Put the pumpkin puree in a bowl and mix it with honey (or maple syrup), sugar, eggs and milk.
- In another bowl, mix the flour, spices, baking powder, soda and salt.
- Add dry ingredients to the liquid ingredients and stir until a homogeneous mixture is obtained.
- Then add the sunflower oil and mix.
- Pour half of the mixture into the cake form.
- In the other half of the mixture put cocoa powder and 2 tablespoons of milk.
- Put the chocolate dough over the pumpkin dough.
- Mix the two blends lightly with a knife, about 3-4 times.
- Bake for 50-60 minutes and do the toothpick test, It is ready when the toothpick come out clean.
- Remove from the oven and allow to come to room temperature.
- Optionally, decorate the surface with hazelnut praline.