Marble Cake with Oil and Yogurt

Servings:

Preheat oven to 360º F/ 180º C.
Grease a small to medium bundt pan by pouring 1 tablespoon oil and 1 teaspoon all-purpose flour inside and then spreading them all around with a kitchen brush.
If using baking powder: sift the flour together with the baking powder.
If using baking soda: just sift the flour.
In a large mixing bowl beat the eggs and the sugar with an electric mixer for 5 minutes or so, until the mixture almost triples its size.
Add the oil and vanilla and beat again shortly to combine.
If using baking soda: in a cup combine the yogurt and the soda and stir. Leave for 1 minute until the mixture starts bubbling. Add it to the batter.
If using baking powder: just add the yogurt to the batter.
Mix well to combine.
Gradually fold the flour into the batter, using a stand mixer with the paddle attachment at a low speed. Alternatively use a rubber spatula, folding gently, until no flour lumps remain in the batter.
Transfer about ¼ from the batter into a smaller bowl. Mix it with the cocoa powder.
Pour evenly about half of the original batter into the prepared pan. Spread the cocoa batter on top. Cover with the remaining light batter.
Bake for about 40 minutes or until the top is golden-brown and a wooden skewer inserted in the centre comes out clean.
Let the cake cool completely before removing it from the pan. Carefully run a knife around the edges and then invert it on top of a serving plate.

Store the cake 2-3 days in airtight container.
You can freeze the cake wrapped very well in plastic wrap or sliced and arranged in airtight containers.
Greek yogurt can be used instead of plain yogurt. If the batter becomes very thick, add few tablespoon of water.

For more recipes visit: daniscookings.comFollow @daniscookings in Instagram