L'origine du gâteau marbré plus recette sans gluten

I'm moving house next week. Between sorting through my storage unit and packing up my current room, I wanted to look into a simple recipe that would yield something to snack on in transit and also be good for breakfast. Marble loaf cakes used to make regular appearances in my breakfast line up, either at Starbucks in the United States or in the form of individually wrapped Savanne minis by French enterprise, Brossard. With these in mind lately, a gluten-free marble loaf cake seemed like the perfect contender.

 

While flipping through recipes across the internet, I started to wonder where the marble loaf cake originated. The search to find out turned up very little. Seemingly a Victorian American creation, the oldest references date back to the 19th century. The earliest recipes called for molasses and spices, not chocolate, to be used for the dark batter. The most indepth source I found, The Food Timeline, does not indicate when it transitioned from novel dessert to breakfast staple. How it hopped the pond and turned into a mass-produced treat in France is also beyond me. Clearly not that fascinating, I reverted my attention back to making one myself.

 

 

The recipe I selected to try is from Nicole over at Gluten Free on a Shoestring. I followed the ingredient list almost to a T, however my method of putting everything together is slightly different. If you'd like to see Nicole's (probably proper) way of doing it, you can view it here. Either way, the result was not disappointing.

 

What to get:

• 8 tablespoons of unsalted butter at room temperature
• 1 cup of sugar
• 3 eggs at room temperature
• 2 teaspoons of pure vanilla extract
• 2 cups of basic gluten-free flour
• 1/2 teaspoon of xantham gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2/3 cup of milk
• 1/4 cup of natural cocoa powder
• 2 tablespoons of warm water
• A 9x5-inch loaf pan, lightly greased with vegetable oil

 

What to do:

• Preheat the oven to 325 degrees Fahrenheit.
  
• In a large bowl, mix all the ingredients together, setting the cocoa powder and warm water aside. Yes, I literally take all of the ingredients and then mix them together by hand. Why? Because after whisking all of the ingredients into one smooth batter manually, I don't feel like washing half a dozen bowls.
  
• In a second bowl, stir the warm water and cocoa powder until combined into a grainy ganache. Pour half of the batter and blend completely with the chocolate.
• Lightly grease a loaf pan. I prefer using vegetable oil, but melted butter works perfectly fine too. Pour part of the vanilla batter in, followed by the chocolate batter and gently swirl the two together with a knife or fork. Repeat until both batters are completely scraped out of their respective mixing bowls and distributed to your heart's desire.
• Set a timer for the traditionally accepted 45 minute baking time. A cake tester showed that 45 minutes wasn't enough for my loaf, but every oven is different and it's better to under time it rather than overcook it. 55 minutes did the trick and I set it out to cool for about 15 before consumption.

 

 

I'm quite pleased with the way this came out and look forward to making it again in the future. For now, I have to get back to packing. In the meantime, what are some other breakfast loaves I should look into? Leave me a comment or let me know on Twitter. And for the sake of convenience, I'm now also on Bloglovin'. Thank you for reading and thanks even more for following!