Baking with my mother, that is something that I love doing and it reminds me of many times when we shared the kitchen, the stories, the laughs, the recipes. This Cocoa Yogurt Marble Loaf was a regular at our house. You need to know that my mother is a “health fanatic”, she is always up to date with the latest healthy or unhealthy food (the last being a “crusade” against palm oil and every food that contains it), so for her, baking us homemade sweets was a given. I have learned that from her, it doesn’t take much of your time, you can have fun with your kids in the kitchen and at the same time respect your body by eating something good and good for you.
Simple, was the key word. Simple, mostly organic ingredients, and sweets that were not too sweet. Thus, the use of the yogurt and oil, instead of the butter (that at her place you will never find), and no glazing, frosting, icing. Sometimes, a little dusting of icing sugar.
Me, I try to be in a comfy middle, I use butter for some indulgent, decadent sweets. But I often bake vegan or gluten-free recipes, more in line with my lifestyle. Her teachings about simplicity are in me, as you may have noticed by now.
Well, as I told you, today I was at her place and while we were baking, Olimpia the cat was there with us. It was a rainy grey day in Rome, but not at my mom’s house…
She loves to be right where the action is…
This loaf is a simple goodness, moist, light, flavourful and not too sweet. Perfect for breakfast, tea time or snack time.
We love this Cocoa Yogurt Marble Loaf. What about you?
- 1 jar* plain or vanilla yogurt (115 g)
- 2 jars flour 00
- 1 jar potato starch
- 2 jars White sugar
- 1/2 jar vegetable oil
- 1/2 jar milk
- 1/2 jar dark cocoa powder
- 2 eggs
- 1 baking powder sachet (16 g)
- salt, a pinch
- Beat the eggs and the sugar until light and fluffy.
- In a medium bowl sift together flour, baking powder and potato starch.
- Gently add the sifted dry ingredients to the egg mix until well combined.
- Lastly, add the yogurt, oil, milk and a pinch of salt.
- Divide the batter in two equal parts: the first will stay like that (light color), in the second you are going to add the sifted cocoa (dark color).
- Place the batters into the prepared loaf pan (25×10 cm) by alternating spoonfuls of light batter with the dark batter. Then, with the aid of a fork, gently draw swirls through the batter to marbleize it. Don’t over mix.
- Bake in the preheatd oven at 180°C for about 45 minutes or until a toothpick inserted into the center just comes out clean.
- Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan.
*Use the yogurt jar as the measuring cup.