These soft and fragrant mini marble cakes are one of the sweetest memories of my childhood. The two-colored cakes, lovingly prepared by my mother, were a favorite treat my sisters and I always looked forward to. In winter, our mother served them with a cup of hot chocolate, a real feast for us little girls. In spring, cold milk and chocolate milkshakes were among the most popular drinks to enjoy with our small cakes.The richness of cocoa, the delicacy of vanilla powder and fresh cream, combined with the lightness of the rice flour, give shape and flavor to these little delights. Suitable for breakfast, for a snack or teatime.
1 large organic free range beaten egg
150 g (5 oz) rice malt
1 tsp organic vanilla “Bourbon” powder
Pinch of sea salt
2 tbsp vanilla yogurt
75 ml (3 fl oz) mild extra virgin olive oil 100 ml (3½ fl oz) organic cold-pressed sunflower oil
200 g (9 oz) white rice flour, sifted
50 g (2 oz) brown rice flour, sifted
1 tsp organic baking powder
2 tbsp warm water
3 tbsp cocoa powder
- Preheat the oven to 180°C (350°F). Mix the beaten egg with the rice malt, vanilla, salt, yogurt and olive oil.
- Add the flours, baking powder and warm water. Pour half of the mixture into muffin molds and set aside.
- Add the cocoa powder to the rest of the mixture and pour over the white dough.
- Bake for 15 minutes.
Recipe from “The Rustic Italian bakery”.