Marble Cake with Red Currant Glaze

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Ingredients

400 g	soft butter
400 g	sugar
	salt
1 pack(s)	vanilla sugar
¹/₂	lemon, grated peel
6 medium	eggs
400 g	all purpose meal
200 g	ground almonds
1 pack(s)	baking powder
25 g	cornstarch
150 ml	milk and 3 tbsp extra
1 tbsp	cocoa powder
¹/₂ glass(es)	red currant jelly
	icing sugar

Method

Preparation time: ca. 25 min / Cooking / Baking Time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a

In a bowl, cream together the butter, sugar, a pinch of salt, the vanilla sugar and the lemon zest. Whisk in the eggs. Add the sieved flour, the almonds and the baking powder. Stir in the cornstarch and 150ml of milk.

Preheat the oven to 150°C.

Divide the batter into two bowls. Mix 3 tablespoons of milk with the cocoa powder and stir the mixture into one of the batters. Pour the two batters in turn into a Bundt cake pan and marble with a fork. Bake for 50-60 minutes or until an inserted skewer comes out clean.

Allow to cool a bit, then turn the cake over onto a plate. Heat the red currant jelly, stirring, and brush the Bundt cake with the glaze. Allow to cool completely, then dust with icing sugar.