Barley Whole Wheat Coffee Marble Cake
This Barley Whole Wheat Coffee Marble Cake is a delightful, healthier twist on the classic marble cake. With its rich blend of coffee and vanilla, it features a beautiful marble pattern. Using wholesome ingredients like barley and whole wheat flour, it makes for a nutritious snack while still being indulgent. A perfect choice for tea-time!
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients:
- 1 cup Whole Wheat Flour
- 3/4 cup Barley Flour
- 1 cup Unsalted Butter
- 1 cup Caster Sugar (adjust as needed)
- 4 Whole Eggs
- 1-1/2 teaspoons Baking Powder
- 1 pinch Salt
- 2 teaspoons Instant Coffee Powder (adjust for strength)
- 4 tablespoons Lukewarm Water (adjust as needed)
Preparation Time: 10 minutes
Cook Time: 40 minutes
Instructions:
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Preheat your oven to 180°C (350°F).
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In a large mixing bowl, beat together the sifted caster sugar and unsalted butter until pale, creamy, and fluffy. (Using an electric beater works best for this step.)
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Add the eggs one at a time, mixing on low speed. Once all eggs are incorporated, beat on medium speed for a few seconds to ensure everything is blended smoothly.
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In a separate bowl, sift together the whole wheat flour, barley flour, baking powder, and salt.
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Gradually add the sifted flour mixture to the butter mixture, folding it in gently using a rubber spatula. Do not use an electric beater for this step to maintain a smooth batter.
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Grease and line a cake tin of your choice.
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Divide the prepared batter into two equal portions and place them into two separate bowls.
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In one bowl, mix the instant coffee powder with 2.5 tablespoons of lukewarm water to create a smooth coffee paste. Add this paste to one portion of the batter and gently fold it in. Adjust the coffee strength by adding more coffee paste if desired.
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Add the remaining lukewarm water to the second portion of the batter and mix well to ensure consistency.
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Start layering the batter into the prepared cake tin. Alternate between dollops of the plain batter and the coffee-flavored batter, continuing until all the batter has been used.
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Gently tap the cake tin on the counter to release any air bubbles.
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Using a skewer or toothpick, swirl the two batters together to create a marbled effect.
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Bake the cake at 180°C (350°F) for 40 to 45 minutes, or until a skewer inserted into the center of the cake comes out clean. Oven times may vary, so keep an eye on the cake to prevent burning.
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Once baked, remove the cake from the oven and allow it to cool on a cooling rack.
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Slice the cake and serve with a glass of milk or enjoy it on its own.
Enjoy your delicious, healthier Barley Whole Wheat Coffee Marble Cake!
