Marble Lekach
A tender and moist mini loaf cake that combines golden honey flavor with rich chocolate swirls, perfect for sharing and savoring.
Servings: 4 servings
Calories: 200kcal
Ingredients
Dry Ingredients
- 1 cup All purpose flour Gives structure while staying tender.
- 1 tsp Baking powder Provides lift for a light crumb.
- 1/2 tsp Baking soda Balances the lift of the baking powder.
- 1/4 tsp Fine salt Rounds out the sweetness.
- 1 tsp Cinnamon Adds warm spice flavor.
- 1/4 tsp Nutmeg For added warmth and flavor.
- 1/4 cup Cocoa powder Natural or Dutch process works.
Wet Ingredients
- 1/2 cup Neutral oil Keeps the cake moist longer than butter.
- 1/2 cup Honey The heart of lekach; use a mild variety.
- 1/2 cup Brown sugar Adds caramel notes.
- 2 large Eggs Use room temperature for best mixing.
- 1/4 cup Greek yogurt or sour cream Keeps the crumb tender.
- 1 tsp Vanilla extract Adds a lift to the flavor base.
- 1 tsp Orange zest (optional) Brightens the flavor.
For Blooming Cocoa
- 1/4 cup Strong coffee or warm water Used to bloom the cocoa for smoother flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a mini loaf pan and line it with parchment paper.
- Bring eggs and yogurt to room temperature.
- Stir cocoa powder with hot coffee or warm water until shiny and thick, then let it cool.
Making the Batter
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In another bowl, mix oil, honey, brown sugar, eggs, vanilla, and optional orange zest until glossy.
- Fold the dry ingredients into the wet mixture, then gently fold in yogurt until the batter is silky.
- Scoop about one third of the batter into the cocoa paste and stir until velvety.
Marbling and Baking
- Layer spoonfuls of vanilla batter in the pan, then dollops of chocolate batter on top. Repeat until the pan is two thirds full.
- Use a butter knife to gently swirl through the batters in a figure eight pattern.
- Bake for 30 to 38 minutes, until a tester comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes before transferring to a rack to cool completely.
Notes
Keep the cake wrapped tightly once fully cooled, and it stays fresh for up to four days at room temperature.