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| ●Instructions |
Photo #1
Photo #2
Photo #3
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Place egg whites in a bowl. Stir in the sifted almond/flour/sugar mixture. (Photo #1)
Stir in melted butter. Stir until smooth. (Photo #2)
Transfer 150g of the batter into another bowl, then mix in 4g of cocoa powder. Blend well.
Transfer the plain batter into square or rectangular molds to a depth of 1cm. Pipe a strip of cocoa batter down the middle of the plain batter.
Using a skewer, swirl the batter in a zigzag motion to create a marble effect. (Photo #3)
Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes until brown.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
four 10cm X 5cm rectangular cakes |
472kcal |
90 minutes |
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| almond powder |
100g |
| cake flour |
25g |
| sugar |
100g |
| egg whites |
120g |
| butter |
100g |
| cocoa powder |
4g |
【Preparation】
- Sift together almond powder, flower and sugar.
- Melt butter.
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