Hmmm Pellegrino???? In a cake???? Hell yeah !!!! This cake is sooooo heavenly!!! It's moist, light and very delicate. While I was tasting it, the only sound that I made was "mmmmmmm" again and again :) And it is very easy to make..
I found the original recipe from an old cookbook of Emine Beder (BTW,she is the maestro of cooking in Turkey) . If I remember it correctly, her book was one of the very first cookbooks that I purchased and I was about 18 years old. I immediately fell in love with the recipes in that book which I brought to US with me 4 years ago.
Again, I reduced the white sugar to 1 cup but added also brown sugar. To speak honestly, I had to do it because I was run out of regular granulated sugar :)) However, the result was perfect because brown sugar made the outer crust little bit chewy. So that cake was moist and tender inside but crusty and chewy on the outside:)
Well, in honor of Emine Beder, here's the recipe which I modified from the original one..
- 3 eggs
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 1 cup vegetable oil
- 1 cup mineral water ( I used Pellegrino)
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 tbs baking powder
- 2 1/2 cups all purpose unbleached flour
- 1/3 cup cocoa powder
- Preheat oven to 380 F. Butter the baking pan,dust with flour,tapping out the excess.
- Beat the eggs with sugar about 2 min until it becomes foamy.
- Add oil,mineral water ,lemon zest and vanilla extract,beat to combine.
- Mix flour with baking powder in a separate bowl.
- Add flour mixture to the liquid ingredients in three parts.Mix until just combined,not to overmix.
- Divide the batter into three batches and set aside one of them. Mix cocoa powder with the reserved cake batter,stir until well combined.
- First, put one vanilla batter in the baking pan. Then on top of it, add cocoa batter. Finally add the remaining vanilla batter. To create the marbling, run a table knife or a toothpick in the batter in a swirling motion.
- Bake about 1 hour until the tr pan in a tester comes out clean. Transfer the pan to a rack to cool about 10 minutes. Turn out the cake from the pan and cool completely...