This is not just any old marble cake! Submit to the seduction of chocolate and jasmine! Jasmine tea is easy to find and adds a wonderful layer of flavor and fragrance to the marble cake.
- 3 cups flour: all-purpose, whole pastry, or spelt
- 1 tablespoon baking powder
- Good pinch salt
- 11/2 cups sugar
- 1 cup natural margarine spread (health food stores)
- 4 eggs
- 1 tablespoon vanilla extract
- 3/4 cup strong jasmine tea (2 jasmine tea bags or 2 teaspoons jasmine tea leaves
- steeped in boiling water and strained)
- 1/4 rum or brandy
- ⅓ cocoa powder
- ⅓ cup sugar
- 1 tablespoon coffee powder
- 2 tablespoons oil
Preheat the oven to 350°F.
Mix the flour, baking powder, and salt in a bowl and set aside.
In a food processor, cream the sugar and margarine spread until light and fluffy. Add the eggs one at a time, pulsing each time only until incorporated. Add the vanilla. Add the flour mixture alternately with the tea, starting and ending with the flour mixture, pulsing only 2 to 3 times after each addition. Pour the batter into a greased and floured 10-inch spring form cake pan or tube pan, leaving about 1 cup batter in the processor. Add the cocoa, sugar, coffee, and oil to the food processor and pulse 2 to 3 times, until just combined. Pour the cocoa mixture gently and evenly on top of the batter, then swirl it with a knife to get a marbled effect. Bake 1 hour or until a knife inserted in the center comes out clean.
Invert on a rack to cool.