Lemon and Raspberry Marble Cake

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Lemon and raspberry marbled donut…

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Lemon and raspberry marble cake

Favorite

Difficulty: easy

Time: 20 minutes (plus cooking time about 45 min)

Quantity: 12/15 people (24 cm diameter donut mold)

Category: Baked cakes and plum cakes

Ingredients

DOUGH

350 g 00 flour
90 g potato starch
7 g baking powder
7 g baking soda
250 g brown sugar
4 g salt
180 g fresh raspberries
85 g vegetable milk (1)
95 g seed oil (1)
5 g apple cider vinegar or similar
85 g lemon juice
180 g vegetable milk (2)
95 g seed oil (2)
Zest of 1 lemon

DECORATION

powdered sugar to taste

Marbled donut

Today we're making a soft, fragrant, and 100% vegan donut... with lemon and raspberries.

We will make a marbled donut so we will prepare 2 separate doughs, then insert them into the mold alternately so as to create this beautiful marbled effect when cut.

Perfect for breakfast or as a snack, also excellent combined with a scoop of ice cream as this vanilla one or to this raspberry sorbet.

Procedure

Preheat the oven to 170˚ in static mode.

In a bowl, weigh all the dry ingredients: flour, starch, baking powder, bicarbonate of soda, salt, and sugar.

Mix with a whisk, be sure to combine well.

Grease the cake tin with margarine, coconut oil, or sprayed vegetable butter, then dust with flour.

Weigh the fresh raspberries into a jug and blend until you obtain a nice puree.

Now prepare the dough 1 with the raspberries.

In a bowl weigh the oil (1), the milk (1), the vinegar and the raspberry puree.
Mix well with a whisk to create an emulsion and then bind the ingredients well.

Now prepare the dough 2 with the lemon.

In a bowl weigh the oil (2), the milk (2), the lemon juice and the lemon zest.
Mix well with a whisk to create an emulsion and then bind the ingredients well.

Then divide the bowl with the powders into two bowls of equal measure, the weight must be the same, so approximately 354 g in each.

Add a portion of the raspberry mixture to the batter, mix first with a whisk, and when there are no more lumps, mix with a spatula for a few seconds.

Add the second part of the powders to the lemon mixture, mix first with a whisk and when there are no more lumps, mix with a spatula for a few seconds.

Now pour the two mixtures into the mold, alternating them.

Once the dough is used up, to obtain the marbling, mix the dough together using an S-shaped motion with a fork or knife.

Cook in a static oven at 170˚ for about 45 minutes.

Check the cooking with a toothpick; if it comes out dry, the cake is cooked.

Let it cool for at least 1 hour at room temperature, then remove the ring, place a plate on top of the donut and turn it upside down, remove the mold.

Decorate with icing sugar.

Storage

During the summer months, store in the refrigerator for 3 days. During colder months, it can be stored at room temperature for 2 days, covered with a glass bell jar or container.

For longer storage, cut the entire donut into slices, placing a small piece of parchment paper between each slice, then transfer the slices to a plastic container and freeze for up to a month. This way, you can thaw one slice at a time whenever you like.