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Marble Cake Loaf

Marble Cake Loaf

Indulge in the rich flavors of a marble cake loaf, featuring a delicious combination of tender sponge cake and sweet poppy seed filling.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • - Stand mixer
  • - Heavy-bottomed saucepan
  • - Baking sheet or marble slab

Ingredients
  

For the Fondant:

  • 1 ½ cups water
  • ½ teaspoon cream of tartar
  • 4 ½ cups white sugar
  • 2 tablespoons lemon juice

For the Sponge:

  • ¾ cup milk room temperature, divided
  • 1 ½ 0.6 ounce cakes cake yeast
  • 1 teaspoon white sugar
  • 1 cup unbleached flour

For the Dough:

  • 3 cups unbleached flour
  • ¼ cup white sugar
  • 1 pinch salt
  • 2 eggs room temperature
  • Zest from 1 lemon
  • ¾ cup unsalted butter room temperature and cut into chunks
  • ½ cup ground almonds

For the Filling:

  • ¾ cup milk
  • 3 tablespoons unsalted butter at room temperature
  • ⅓ cup white sugar
  • 2 ½ cups poppy seeds
  • 1 ½ teaspoons lemon zest
  • ½ teaspoon ground cinnamon
  • 1 egg room temperature

Instructions
 

Making the Fondant:

  • Dissolve the cream of tartar in the water in a heavy-bottomed saucepan.
  • Add the sugar and bring the mixture to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil.
  • Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball.
  • Immediately pour the candy onto a baking sheet or marble slab and let cool for 10 minutes. Then knead vigorously until it begins to look cloudy, around 5 to 10 minutes. Refrigerate overnight.

Making the Sponge:

  • Dissolve the yeast and 1 teaspoon sugar in 1/4 cup of room-temperature milk.
  • Pour the remaining 1/2 cup milk into the bowl of a stand mixer. Add 1 cup of flour and the yeast mixture. Mix and let rest until bubbly, 10 to 15 minutes.
  • Stir in the remaining 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and lemon zest. Use the dough hook to mix for about 5 minutes.
  • Increase the speed to medium-low and add the softened butter until fully incorporated. Mix for an additional 5 minutes. Add the ground almonds and mix briefly.
  • Let the dough rise until doubled, about 1 1/2 to 2 hours.

Preparing the Filling:

  • Heat the milk in a saucepan until boiling; stir in the butter and sugar. Remove from heat and add the poppy seeds, lemon zest, and cinnamon. Let it cool, then whisk in the egg.

Assembling and Baking:

  • Roll out the dough into a 10 1/2- by 16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin.
  • Roll the dough up into a log and pinch the edges together. Place the loaf on a parchment-lined baking sheet, seam-side down, and let it rise for 30 to 40 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C) and bake the loaf until golden brown, about 40 minutes.

Glazing:

  • Mix the lemon juice into the fondant and heat it until soft and glossy. Pour over the cooled loaf.

Serving:

  • Allow the glaze to cool before slicing the marble cake loaf.

Notes

For the perfect texture and flavor, allow the fondant to refrigerate overnight before using. Don't forget to let the bread cool completely before glazing to ensure the glaze sets properly.
Keyword Cake loaf