Marble Buns Recipe

Line a 12 hole muffin tin with muffin cases.

Marble buns recipe.

Add the melted chocolate to one bowl and stir together until well mixed. That makes a whole lot of difference giving the most delicious moist texture to the almond flour pound cake. The trick to make a moist marble cake is to use oil in the recipe not butter. Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean.

Cover with a kitchen towel and let rise for another hour until almost doubled in. I put both icings into the same piping bag so that the frosting would have a marble look to it. Place a marbled circle over each bun and use your hands to seal the edges. I used a similar technique on the icing dividing a basic recipe and adding cocoa powder to half.

The best healthy oils to use in this recipe are melted coconut oil avocado oil or almond oil. Divide the mixture between 2 bowls. The wider your pastry tip is the clearer the effect will be. Lightly brush the tops of the buns with water.

Try to create the lines using one continuous motion going up and down and then side to side. Knead until smooth adding additional water or all purpose flour 1 tablespoon at a time if needed. Grease a 9 inch 22 cm square baking dish with nonstick spray then line with parchment paper. Place the buns in the prepared baking dish.

Marble cupcakes 1 cup all purpose flour 1 1 2 tsp baking powder 1 4 tsp salt 1 2 cup sugar. A moist marble cake recipe with oil. For the filling beat the butter until very smooth creamy gradually sift the icing sugar stirring well after each addition half way through add the vanilla extract continue to add the icing sugar and the milk until a smooth mixture has formed spread evenly over one of the marble cakes and then sandwich together. In a large mixing bowl combine all of the ingredients except the cocoa rye flour mixture stirring until the dough comes together.

Preheat the oven to gas 4 180 c fan 170 c. In previous years i was never quite comfortable with the idea of serving a chocolate cake to a room full of tiny tots for afternoon tea especially if they all went crazy afterwards on the inevitable sugar high the poor teachers. Using a tea spoon and alternating the cocolate mixture with the plain mixture put four half teaspoons into each paper case. On a lightly floured surface turn out dough and fold a few times to knock out a bit of air.

Return dough to greased bowl. Repeat with remaining cake layers.