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Western


## A Nibble from the Past: Carrot Sponge Cake

Today we'll make [Bruno Almouse' Carrot Cake Recipe](https://brunoalbouze.com/recipe/carrot-cake/).

You can watch his YouTube video [here](https://www.youtube.com/watch?v=tZ16lcfrLuA).

I have just made this recipe and I must say Bruno is truly the king of pastry!

## Ingredients

Yields: 8 servings

### Carrot and Pineapple Mixture

- 120 g pineapple, cut into small cubes (optional)
- 250 g carrots
- 20 g ginger, fresh or crystalized
- 150 g orange or carrot juice (I used pineapple juice from the can)

### Dry Ingredients

- 70 g ground walnuts or pecans
- 190 g all-purpose flour
- 5 g baking powder
- 3 g baking soda
- 1 g cinnamon
- 3 g salt

### Genoise

- 150 g eggs (3), room temp
- 80 g white sugar
- 40 g brown sugar
- 120 g neutral oil (grape seed/peanut)

### Orange-Carrot Jelly

- 100 g orange juice
- 100 g carrot juice
- 30 g sugar
- 2 g agar-agar

### Buttercream-Cheese Filling

- 220 g sugar
- 50 g water
- 10 g honey
- 130 g egg white (from 4 eggs)
- 10 g vanilla
- 150 g butter, room temp
- 300 g cream cheese, room temp

### Chocolate Chablon (optional)

- 100 g dark chocolate
- 5 g oil

## Method

### Assembling the Carrot Sponge

1. Peel, wash, and shred the carrots. With your food processor's blade, cut them down further, along with the ginger.
2. In a large saucepan, cook down the carrot and orange juice for about 15 minutes, until all the moisture evaporates. Adding pre-cooked carrots instead of raw ones lends a remarkable moistness to the cake, making it better as it ages.
3. If using whole walnuts, grind the walnuts into a fine meal in your food processor. Add flour, baking powder, baking soda, cinnamon, and salt to this mixture. Stir until they blend well and set aside.
4. Meanwhile, using a stand mixer with the whisk attachment, create a genoise by beating the eggs and sugars at high speed for around 15 minutes or until they turn pale and fluffy. It should have ribbon consistency.
5. Gradually fold in the oil into the genoise mixture, then the dry ingredients, and finally the carrot mixture, blending each thoroughly before adding the next.
6. Finally, spread the batter evenly onto a baking tray lined with parchment paper.

### Baking the Carrot Sponge

1. Preheat your oven to 375ºF/180ºC.
2. Bake the carrot sponge for about 15 minutes. Be careful not to overcook.
3. Let it cool, then freeze.
4. Remove from the sheet tray and cut into four rectangles.
5. Refrigerate these until needed.

### Preparing the Orange-Carrot Jelly

1. Combine sugar and agar agar.
2. Reduce the orange and carrot juice by half.
3. Add the sugar-agar mixture, stirring well, and cook for another 2 minutes.
4. Transfer to a small container lined with plastic wrap. Chill and cut into small cubes. You can freeze these cubes for later use.

### Whipping up the Buttercream-Cheese Filling

1. Start with the Italian meringue: beat egg whites with cream of tartar on medium speed. While it runs, gradually pour in the sugar, water, and honey cooked to 245ºF/118ºC.
2. Increase the mixer speed, beating until the mixture cools down. Add vanilla and butter once the meringue reaches 77ºF/25ºC. Beat until homogenized, then add cream cheese and continue beating until the mixture is fluffy and light.

### Setting the Chocolate Chablon

1. Chop the dark chocolate into small pieces and microwave in 20-second intervals, stirring in between until it melts. Do not overheat.
2. Mix in the oil and spread this mixture evenly and thinly over the first sponge cake. Refrigerate to set. The coated side will be the bottom of the cake.

### Assembly

1. Once all components are ready, start the assembly by spreading the frosting on the cooled sponge. Repeat until all pieces are covered.
2. Decorate the cake with an open star piping tip and freeze until firm enough to trim off edges and cut.
3. Decorate with orange-carrot jelly cubes and top with real mini carrots if desired.

## Nutritional Breakdown

Given the serving size of 155 grams (including serving size for all the components), the nutrition content for each serving of Carrot Sponge Cake is approximately:

- Calories: 520 kcal
- Carbohydrate Content: 60 g
- Cholesterol Content: 80 mg
- Fat Content: 30 g
- Protein Content: 6 g
- Saturated Fat Content: 12 g
- Sodium Content: 450 mg
- Sugar Content: 40 g
- Trans Fat Content: 0 g
- Unsaturated Fat Content: 18 g

## Elevating Your Culinary Experience

Enhance your Carrot Sponge Cake experience by serving it alongside a cup of hot black tea or a glass of dessert wine. A side of whipped cream or vanilla ice cream can also be a delightful accompaniment.

## Frequently Asked Questions

### What can I substitute for the cream cheese in the filling?

You can use mascarpone or ricotta cheese as an alternative to cream cheese in the filling. The texture and taste might vary slightly, but they make excellent substitutes.

### Can I use pre-packaged carrot juice for the jelly?

While fresh juice is always preferable for the best flavor, pre-packaged carrot juice can certainly be used in a pinch.

### Is there a vegan alternative for the eggs in this recipe?

Yes, you can substitute each egg with a mixture of 1 tablespoon of flaxseed meal and 2.5 tablespoons of water.

### Can I substitute the sugar with a sweetener?

Yes, you can use sweeteners like stevia or erythritol instead of sugar. Please check the packaging for the correct conversion ratio.

### Can this cake be frozen for later use?

Yes, the carrot sponge cake freezes well. Wrap it carefully and it can be frozen for up to two months.


Learn how to make Bruno Albouz's delicious Carrot Cake, he uses French technique to take this traditionally English cake to the next level. Definitely worht the effort.

Bruno Albouze Carrot Cake


## Simple Yet Incredibly Indulgent Dessert

I was walking past one of my favourite cafes today and in their display windwo was this Burnt Basque Cheesecake. It was staring at me, as if asking me to buy it. The price? £55. I was in shock.

I haven't made Basque Cheesecake before, but it doesn't look so complicated to make. So I searched online.

One of my favourite chefs online, [Hanbit Cho's recipe video](https://www.youtube.com/watch?v=TGR8ONqRAnE) showed up. It was indeed quite easy to make, and looks so good! So I decided to make this after work.

## What is Basque Cheesecake?

Basque Cheesecake is named after the Spain's Basque region in the north, bordering France.

This cheesecake differs from the New York style cheesecake in that it does not have a crust and it has that distinctive burnt and caramelized top, as well as its gooey curd-like interior.

This version of cheesecake is so much easy to make. Essentially it's just 5 key ingredients, with the addition of vanilla extract. You don't even need to have any mixer.

## For this recipe, you'll need

- Cream Cheese: 320g
- Sugar: 85g
- Eggs: 110g
- Heavy Cream: 190g
- Cake Flour (or cornstarch): 10g
- Vanilla Extract: a few drops
- Vanilla Bean: just a bit

## The Perfect Basque Cheesecake in 7 Moves

1. Start by preparing your pan. Line it with two layers of crumpled parchment paper to prevent excessive caramelization on the sides of the cheesecake.
2. Begin by lightly beating the room-temperature cream cheese. Remember, you're not aiming for a fluffy mix - the goal is a smooth and silky texture.
3. Next, add the sugar to the cream cheese and mix them together.
4. Gradually incorporate the eggs into your mixture. Doing this slowly helps maintain the smooth consistency of your batter.
5. Mix the cake flour with the heavy cream in a separate bowl, then gradually add this mixture into your batter.
6. Pass the mixture through a sieve to remove any lumps, ensuring a smooth and silky cheesecake.
7. Pour the mixture into your prepared pan and bake it in a pre-heated oven at 220℃ for 18~22mins. Remember, to get that beautifully burnt top, maintaining a high temperature is crucial.

Let if cool a bit, then let set overnight in the fridge before serving.

## Some Recipe Notes

Here are my personal notes after making this recipe.

- Hanbit used a hand mixer in his video, but this will incorporate too much air in the mixture. I just used a spatula to mix all the ingredients together.
- As Hanbit suggested, do not use too much vanilla as you don't want to overpower the cheese.
- It's highly suggested that you taste the cheesecake batter before setting it on the pan. You can still add some flavours as you want.
- Adjust the baking time until you have a burned or caramelised top to your liking.
- Once your cheesecake is out of the oven, let it cool down to room temperature before moving it into the fridge. It will be too gooey to eat right out of the oven, so let it set for at least 12 hours. This waiting period might test your patience, but the result is worth it.
- Top with your favourite berries. The shop where I saw this from had some fresh blueberries, strawberries, raspberries and blackberries on top.
- Before experimenting with other flavours, make the cheesecake on itself first. Once you are familiar with the process, try to mix in some other ingredients like ube extract, chocolate, etc.

## What to Pair with your Basque Cheesecake

The Basque Cheesecake's mildly tangy flavor pairs well with a variety of fruits. Serve slices of fresh berries, a drizzle of passion fruit pulp, or a dollop of citrusy marmalade on the side for a refreshing contrast.

## Nutritional Information

Each serving of Hanbit Cho's Gooey Basque Cheesecake (approximately 100g) provides:

- Calories: 320 kcal
- Carbohydrate Content: 15g
- Cholesterol Content: 120mg
- Fat Content: 25g
- Protein Content: 6g
- Saturated Fat Content: 15g
- Sodium Content: 180mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

## Enhancing Your Cheesecake Experience

A few simple tricks can take your cheesecake from good to great:

- To ensure even mixing, ensure all your ingredients are at room temperature before starting.
- Try not to overmix your batter. Overmixing can incorporate too much air, leading to a spongy rather than creamy texture.

## Final Scoop on Gooey Basque Cheesecake

As you can see, this Burnt Basque Cheesecake is super easy to make and really worth the effort. Hanbit Cho's recipe again did not disappoint!

With the right technique, a little patience, and a handful of everyday ingredients, you can recreate this masterpiece at home.

## FAQs

### Can I use a different type of sugar?

Yes, you can use brown sugar instead of white sugar for a deeper, caramel-like flavor.

### Is it necessary to refrigerate the cheesecake for 12 hours?

Yes, it is essential to let the cheesecake set in the fridge to achieve the perfect texture.

### Can I use low-fat cream cheese?

You can, but it may affect the richness of the cheesecake.

### Can I use a different flavor extract instead of vanilla?

Absolutely! You can experiment with almond or citrus extracts.

### What should I do if I see cracks on my cheesecake?

Cracks may form if the cheesecake is overbaked. Try reducing your oven temperature or bake time.


Learn to bake the rich and gooey Hanbit Cho Basque Cheesecake, a crustless cheesecake from the Basque region of Spain, with this detailed recipe.

Hanbit Cho Gooey Basque Cheesecake


## A Mouthwatering Voyage to Flavor Town

Ever wondered what the culinary equivalent of a soulful symphony might taste like? The answer lies in the exceptional Orange and Raisin Semolina Cake, an enchanting medley of citrusy charm and earthy sweetness.

This extraordinary dessert has its roots deeply entrenched in the Mediterranean region. Born amidst the sun-kissed orchards and wind-swept vineyards, it's an emblem of simple yet profound flavors.

## Ingredients

- 70 grams of raisins
- A drizzle of orange blossom water
- 1 litre (1000 grams) of whole milk
- 190 grams of caster sugar
- 135 grams of fine semolina flour
- 3 eggs

Preparation time: 25 minutes | Cooking time: 20 minutes | Serves: 4

## How to Conjure This Sweet Miracle?

1. Begin by softening the raisins in the orange blossom water. This not only plumps up the dried fruits but also infuses them with an irresistible citrusy fragrance.
2. Meanwhile, bring the milk to a simmer with 100g of the sugar. As the sweetened milk begins to bubble, steadily pour in the semolina flour. Whisk continuously, transforming the mixture into a thick, smooth custard.
3. Next, beat the eggs and integrate them into the semolina mixture. Follow it up by mixing in the orange-soaked raisins.
4. Preheat the oven to 180°C (350°F), Gas Mark 4. Concurrently, caramelize the remaining sugar in a saucepan with a dash of water. Pour this glossy caramel into a 22cm Charlotte mould, ensuring a thorough coating of its sides.
5. Finally, pour the semolina mixture into the caramel-lined mould. Bake it for 20 minutes, let it cool, and then carefully un-mould the cake.
6. Nutritional Snapshot per Serving (Weight: Approx. 350g)

- Calories: 520 kcal
- Carbohydrate Content: 78g
- Cholesterol Content: 155mg
- Fat Content: 15g
- Protein Content: 15g
- Saturated Fat Content: 6g
- Sodium Content: 150mg
- Sugar Content: 42g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 5g

## A Stellar Ensemble for Your Semolina Cake

An Orange and Raisin Semolina Cake pairs splendidly with a scoop of creamy vanilla ice cream or a dollop of tangy Greek yogurt. It's a harmonious blend of flavors that can make any dessert aficionado swoon.

## Tweaking the Recipe

Having trouble sourcing some ingredients? Worry not! Swap the orange blossom water with freshly grated orange zest, and the caster sugar with regular granulated sugar or honey. You could also substitute the whole milk with plant-based milk for a dairy-free variant.

## The Secret Sauce to a Perfect Semolina Cake

To get the most out of your Orange and Raisin Semolina Cake, always use fine semolina for a smoother texture. And remember, caramel can burn quickly, so keep a vigilant eye while preparing it.

## Wrapping Up the Culinary Saga

Creating an Orange and Raisin Semolina Cake is more than just following a recipe—it's about immersing oneself in an unforgettable culinary journey that tantalizes your taste buds.

## Frequently Asked Questions

### What's the optimal semolina-to-liquid ratio for a semolina cake?

The general rule of thumb is to maintain a 1:5 ratio. For this recipe, 135g of semolina is used for 1 litre of milk, yielding a cake with a moist yet firm texture.

### Can I use other dried fruits in this recipe?

Absolutely! While raisins are traditionally used, feel free to experiment with dried cranberries, apricots, or even mixed dried fruits for a different twist.

### How can I ensure my cake doesn't stick to the mould?

Coating the mould with caramelized sugar not only adds a sweet crust but also aids in easy unmoulding. Also, allowing the cake to cool before unmoulding helps.

### Can this cake be stored for later use?

Yes, you can store the Orange and Raisin Semolina Cake in an airtight container and refrigerate it for up to a week.

### How to reheat the cake without drying it out?

Reheating slices in a microwave for 20-30 seconds at medium power should do the trick. Remember, it's just reheating, not cooking.


Let's learn how to make this delightful Orange and Raisin Semolina Cake, an indulgence that promises an extraordinary feast for your senses.

Orange and Raisin Semolina Flan


## Whisking Up Citrus Bliss

The Flourless Orange Cake is more than just a dessert; it's a symphony of flavors that dances on your palate, a nod to culinary innovation and a testament to the versatility of oranges. Bursting with citrusy sweetness, this gluten-free treat is a must-try for both baking beginners and connoisseurs alike.

## Ingredients You Will Need

Let's roll up our sleeves and get down to business. Here's what you need:

### For the cake batter:

- 3 eggs
- 125g caster sugar
- 2 teaspoons baking powder
- 1 unwaxed orange
- A pinch of salt
- 125g ground almonds

### As toppings, you'll need:

- A handful of almonds, roughly sliced
- Icing sugar, for dusting
- Optional: Fruit coulis for a fruity twist

Please note, your oven should be preheated to 180°C (350°F).

## Nutrition Information

In one serving of 100 grams:

- Calories: 380
- Carbohydrate Content: 34.4g
- Cholesterol Content: 80mg
- Fat Content: 22.5g
- Protein Content: 10.7g
- Saturated Fat Content: 2.2g
- Sodium Content: 200mg
- Sugar Content: 30g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 20.3g

## How to Make Flourless Orange Cake

1. Whisk together the eggs and sugar until the mixture takes on a pale hue. This ensures that our cake has a light, spongy texture.
2. Introduce the baking powder, the zest and juice of the orange, the pinch of salt, and the ground almonds to the mixture. Mix well. The smell of fresh oranges should permeate the air.
3. Pour your batter into a 20cm round cake tin lined with nonstick baking paper. In it goes into your preheated oven, and let the magic happen for 55 minutes.
4. After 55 minutes, the cake should be golden on top. To confirm it's done, insert a knife into the center of the cake. If it comes out dry, your cake is ready.
5. To serve, decorate the cake with sliced almonds and a dusting of icing sugar. A dollop of fruit coulis can add a vibrant note to this citrus medley if you fancy.

## Gourmet Tip-Top Tips

- To ensure your cake rises perfectly, make sure your baking powder is fresh.
- For a different taste profile, you could replace the icing sugar with a dusting of cocoa powder or even cinnamon.
- Feel free to play around with the type of nuts used, walnuts or hazelnuts would work well too!

## When Life Gives You Oranges, Make Cake!

Finding it difficult to source unwaxed oranges? You can substitute it with regular oranges - just make sure to give them a good scrub before zesting.

## What's on the Side?

Serve this cake as a sumptuous end to a Mediterranean meal, or pair it with a cup of coffee as a mid-afternoon indulgence. For a special breakfast, try it with Greek yogurt and a drizzle of honey.

## Pondering Over the Flourless Orange Cake

The Flourless Orange Cake truly is a testament to the versatility of baking. Its mix of simplicity, elegance, and intense flavors makes it a standout dessert for all seasons.

## FAQs

### What makes this cake flourless?

This cake is flourless because it uses ground almonds instead of flour. This makes it an excellent choice for those following a gluten-free diet.

### How can I store this cake?

You can store this cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

### What can I use as a substitute for ground almonds?

You can use other ground nuts like walnuts or hazelnuts as a substitute for ground almonds.

### Can I use orange extract instead of orange zest and juice?

While you could use orange extract, using fresh zest and juice gives the cake a more vibrant and authentic orange flavor.

### Can I freeze this cake?

Yes, this cake freezes well. Just wrap it tightly in plastic wrap and it should keep for up to 3 months.


Whip up this gluten-free Flourless Orange Cake bursting with citrusy sweetness, a must-try for both baking beginners and connoisseurs alike.

Flourless Orange Cake


## The Allure of the Orange Cheesecake

The union of tart oranges and creamy cheese brings forth a symphony of flavors that is the Orange Cheesecake - a delectable masterpiece that intertwines tangy freshness with the indulgent creaminess of the cheesecake. This dessert is a delightful rendition of the classic, bestowing upon it a burst of citrus, leaving a zesty aftertaste that compels you to reach for another slice.

## Ingredients You'll Need

Now, let's get down to brass tacks. Here's what you'll need:

### For the base:

- 70g of butter
- 130g of galette biscuits

### For the filling:

- 3 sheets of gelatine
- 1 unwaxed orange for zesting and juicing, plus additional orange slices for garnish
- 2 eggs
- 75g of caster sugar
- 450g of cream cheese
- 200ml of double cream

## How to Craft Your Orange Cheesecake

## Here's the game plan:

1. Begin by melting the butter over a low heat for the base.
2. Break the galettes into pieces, blitz them in a blender until they're crumbly, and mix these crumbs with the melted butter.
3. On a round serving dish, place a pastry ring with a diameter of 20cm and a height of 3–4cm. Pour in the base mixture, then use a spatula to compact it tightly. Set it in the fridge to cool and set.
4. Moving on to the filling, soak the gelatine sheets in warm water to soften.
5. Zest your orange and chop the zest into tiny pieces.
6. Squeeze the juice out of the same orange and heat this in a small saucepan.
7. Wring out the gelatine sheets, then add them to the heated orange juice, allowing them to dissolve gradually.
8. Separate the yolks from the egg whites. Whisk together the egg yolks, sugar, and orange zest.
9. Incorporate the cream cheese, double cream, and orange juice into the mixture. Continue whisking until it's smooth and even.
10. In a separate bowl, whip the egg whites until soft peaks form. Gently fold this into the orange juice and cheese mixture.
11. Pour this filling into the pastry ring and refrigerate for at least 4 hours, or until it sets.
12. Your Orange Cheesecake is best served chilled, adorned with orange slices on top.

## Nutrition Information

Based on six servings, each serving (roughly 167g) provides:

- Calories: 485 kcal
- Carbohydrates: 27g
- Cholesterol: 153mg
- Fat: 38g
- Protein: 9g
- Saturated Fat: 22g
- Sodium: 352mg
- Sugar: 20g
- Unsaturated Fat: 13g

Please note, these values can vary depending on the specific ingredients used.

## Complementing Your Orange Cheesecake

This dessert is a show-stopper on its own, but if you're wondering what to serve it with, consider a hot beverage like coffee or tea. The warmth and bitterness of these drinks complement the cool and sweet nature of the cheesecake. If you're feeling adventurous, try pairing it with a glass of dessert wine.

## Cheesecake Hacks and Substitutes

Having trouble finding some ingredients? Worry not. Substitute gelatine sheets with 2.5 teaspoons of powdered gelatine. If galette biscuits are out of reach, graham crackers or digestive biscuits work just as well.

## Want to level up your cheesecake game? Always bring your cream cheese to room temperature before using it. This simple trick ensures a smoother filling, free from unwanted lumps.

## FAQs

### How long can I store this cheesecake in the refrigerator?

It can last up to 5 days in the refrigerator if properly covered.

### Can I freeze this Orange Cheesecake?

Yes, you can freeze it for up to 2 months. Just make sure it's well-wrapped to prevent freezer burn.

### Can I use other citrus fruits?

Absolutely! Lemon or lime can be a great substitute, but remember to adjust the sugar accordingly to balance the tartness.

### What can I use instead of a pastry ring?

You can use a springform pan. Just ensure it's the right size for your recipe.

## Summing Up This Citrusy Affair

Creating the Orange Cheesecake is a journey of embracing the unexpected, the fusion of tangy and creamy, and the joy of crafting a dessert that's a conversation starter. It's not just about making a cheesecake - it's about creating a moment that lasts, a memory that lingers, and a dessert that takes the spotlight. So go ahead, let the magic of this zesty cheesecake charm your tastebuds!


Join us as we embark on the journey to create the perfect orange cheesecake, bursting with citrus freshness and creamy goodness.

Orange Cheesecake


## A Whiff of Cinnamon, A Slice of Bliss

Imagine a cake that's a visual treat as much as it's a culinary delight, merging the warmth of cinnamon with the buttery softness of the finest pound cake. That's the Cinnamon Marble Cake for you! This delightful dessert artfully brings together contrasting flavors in a beautiful pattern, much like a marble sculpture, promising a gustatory experience to remember.

## The Core of the Cake: Ingredients

For a cake that takes you on a flavor roller-coaster, here are the ingredients you'll need:

- 70g dark brown sugar
- 20g cinnamon powder
- 260g heavy whipping cream (100g + 160g)
- 150g butter, softened
- 190g light brown sugar + 60g Muscovado sugar
- 180g eggs (roughly equivalent to 3 medium eggs)
- 280g flour, sifted
- 10g baking powder

Remember, we're baking this beauty in a 30-cm loaf pan. So, keep that handy!

## Crafting the Cinnamon Marble Cake

1. Start by preheating your oven to 180 degrees Celsius and lining your loaf pan with parchment paper.
2. Stir together 70g dark brown sugar, cinnamon, and 100g cream in a small pan. Mix until well combined and let it cool down to room temperature.
3. Use an electric mixer to beat the butter and sugars into a light and fluffy texture. Feel free to sing along to your favorite tune as you do this!
4. Beat in the eggs, one at a time. Patience is the key here.
5. Time to bring in the flour and baking powder. Sprinkle half of it over the butter mixture and stir gently. Add half the remaining cream. Stir again, but remember, don't overdo it. Repeat with the remaining flour, baking powder, and cream.
6. Spoon out 4-5 dollops of this mixture and add it to the cinnamon cream concoction. Combine well.
7. Fill separate pastry bags with each mixture. Yes, it's a bit of a juggling act, but it's fun, and trust me, it's worth it!
8. Pipe alternating stripes from both mixtures across and along the mold. Watch as the masterpiece begins to take shape!
9. Bake it for around 40-45 minutes. You want the cake to be firm, but not too dry.

## Serving Suggestions

This versatile cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of your favorite dessert wine on the side wouldn't hurt either!

## Nutritional Breakdown

Each serving (approximately 100g) of this indulgent Cinnamon Marble Cake provides:

- Calories: 380
- Carbohydrates: 40g
- Fat: 23g
- Sodium: 220mg
- Cholesterol: 120mg

Remember, this is an estimated breakdown, and the actual values can vary slightly.

## Substitution Suggestions

Can't find Muscovado sugar? No worries, dark brown sugar works just as well. If you're out of heavy cream, half-and-half makes for a decent substitute.

## Tricks of the Trade

Don't rush the cooling of the cinnamon mixture. The cake's texture depends on it. Also, while piping, remember to alternate the mixtures to create that perfect marble effect.

## Last Crumbs of Thoughts

Baking a Cinnamon Marble Cake is like painting on a canvas with your favorite colors, only here, the colors are flavors! It's not just about the end product, but the joy in the process.

## FAQ

### How long can I store the Cinnamon Marble Cake?

Stored in an airtight container, the cake stays fresh for about a week.

### Can I use whole wheat flour for this recipe?

You can, but it may alter the cake's texture and taste slightly.

### I don't have a pastry bag. What can I use instead?

A ziplock bag with a small corner cut off works just as well.

### Can I use other spices instead of cinnamon?

Yes, nutmeg or cardamom could be interesting substitutes.

### Can this recipe be doubled?

Absolutely! Just ensure your baking pan can accommodate the increased volume.


Let's make this Cinnamon Marble Cake, which artfully brings together the warmth of cinnamon with the sweetness of a classic cake

Western Recipes

Bruno Albouze Carrot Cake

Hanbit Cho Gooey Basque Cheesecake

Orange and Raisin Semolina Flan

Flourless Orange Cake

Orange Cheesecake

Cinnamon Marble Cake