Passover Marble Cake
Celebrate Passover in style with this delightful Passover Marble Cake, a stunning dessert that's as elegant as it is delicious. This recipe features a light and fluffy base made with matzo cake meal and potato starch, ensuring it's perfectly suited for Passover dietary restrictions. The batter is infused with hints of orange juice and vanilla, creating a bright and aromatic flavor profile. Swirls of rich chocolate, created by blending unsweetened cocoa powder with water, add a beautiful marbled effect, making every slice a visual treat. With just 15 minutes of prep time, this cake is an easy yet impressive option for your holiday dessert table. Serve it plain or with a dollop of whipped cream to delight your guests. Perfect for Passover celebrations, this cake captures the indulgence of the season while honoring tradition.
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Recipe Information
Ingredients
- 0.75 cup Matzo cake meal
- 0.5 cup Potato starch
- 1 cup Granulated sugar
- 4 large Eggs
- 0.5 cup Vegetable oil
- 0.25 cup Orange juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Water
Instructions
Preheat the oven to 350°F (175°C) and grease a loaf pan or an 8-inch square cake pan.
In a medium bowl, sift together the matzo cake meal and potato starch. Set aside.
In a large mixing bowl, beat together the eggs and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Gradually add the vegetable oil, orange juice, and vanilla extract to the egg mixture, mixing until well combined.
Slowly fold the dry ingredients into the wet mixture using a spatula until a smooth batter forms.
In a small bowl, mix the cocoa powder and water together to form a smooth chocolate paste.
Divide the batter into two portions. Stir the cocoa paste into one portion to create the chocolate batter.
In the prepared pan, alternate spoonfuls of the plain and chocolate batters, creating layers.
Use a knife or skewer to gently swirl through the batters in the pan to create a marbled effect. Be careful not to overmix.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Enjoy!
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 25.8 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
