Marbled donuts

For 6 large marbled donuts or about ten marbled muffins:

  • 300g of T80 flour
  • 80g cornstarch
  • 150g whole cane sugar
  • 1 sachet of baking powder (10g)
  • 1 teaspoon of baking soda
  • 1 small pinch of salt
  • 500 ml Ecomil Cuisine almond
  • 100g peanut purée (or any other oilseed purée)
  • 2 teaspoons of pressed lemon juice
  • 30g unsweetened raw chocolate powder
  • 1 teaspoon of 4 spice mixture
  • 30g chocolate chips
  • Rind of an orange
  • Napage: dark chocolate + petals of dried rose flowers and dried violets

 

  1. Preheat the oven to 200°C.
  2. Mix all the solid ingredients (flour, starch, sugar, bicarbonate, baking powder, salt). Keep aside.
  3. In a saucepan or microwave, cool the milk with the peanut purée so that it is homogeneous and therefore easier to integrate into our preparation.
  4. Add the liquid mixture to the flour mixture.
  5. Mix well until a homogeneous preparation is obtained.
  6. Add the pressed lemon. Separate the preparation in two. Add the orange zest and 4 spices to one and the chocolate and chips to the other.
  7. Place in the moulds of your choice oiled and floured to prevent stickiness, alternating the two mixtures to obtain marbled cakes.
  8. Place in a preheated oven at 200°C for about 25 minutes depending on your oven.
  9. Test the baking by sticking your knife blade inside one of the cakes. The blade must come out clean, this means that the cake is ready.
  10. Let cool a few minutes then tap the melted dark chocolate cakes and sprinkle with dried flower petals.

 

Thanks to Candice for her recipe.

Find out more on her instagram @candicechavand

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