Easy
1 Hr 20 Mins
40 Mins
8/10 People
LEMON & POPPY SEED MIX
Ingredients:
- 2.12 oz / 60 g Eggs
- 2.12 oz / 60 g Sugar
- 0.35 oz / 10 g Acacia honey
- 1.76 oz / 50 g Whipping cream
- 2.82 oz / 80 g All-purpose flour
- 0.07 oz / 2 g Baking powder
- 1.06 oz / 30 g Melted butter
- Zest of 1 lemon
- 0.71 oz / 20 g Poppy seeds
Preperation time: 20 Mins
Refrigerate for: 1 Night
Made with the products below:
Prepare a day in advance:Lemon & poppy seed mixCocoa mix
Make on the day: Caraïbe 66% glaze
AN ORIGINAL RECIPE BY L’École Valrhona
Utensils Required:
- Piping bag
- Cake tin
- Mixing bowl
- Thermometer
- Spatula
- Whisk
- Pastry scraper
Steps:
- Mix the eggs, sugar and acacia honey, and add the cream.
- Sift together the flour and baking powder.
- Add the dry ingredients to the first mixture, then finish by adding the melted butter.
- Add the lemon zest and poppy seeds.
- Stir them in, cover the surface with plastic wrap and store in the refrigerator overnight.
COCOA MIX
Ingredients:
- 2.82 oz / 80 g Eggs
- 4.23 oz / 120 g Sugar
- 2.47 oz / 70 g Whipping cream
- 2.82 oz / 80 g All-purpose flour
- 0.07 oz / 2 g Baking powder
- 0.71 oz / 20 g Cocoa powder
- 1.06 oz / 30 g Butter
Preperation time: 20 Mins
Refrigerate for: 1 Night
Steps:
- Mix the eggs and sugar and add the cream.
- Sift the flour along with the baking powder and cocoa powder.
- Add the dry ingredients to the first mixture, then finish by adding the melted butter.
- Cover the surface with plastic wrap and store in the refrigerator overnight.
CARAÏBE 66% GLAZE
Ingredients:
- 8.82 oz / 250 g CARAÏBE 66% chocolate
- 1.76 oz / 50 g Grapeseed oil
Preperation time: 10 Mins
Steps:
- Melt the CARAÏBE 66% chocolate at 115/120°F (45/50°C).
- Add the grapeseed oil and stir it in.
- The mixture must be at 85/95°F (30/35°C).
- Carry out this step once the cake is completely frozen.
ASSEMBLY
Preparation time: 30 Mins
Baking time: 40 Mins
Freeze for: 3 Hrs
Steps:
- Grease the cake tin and line with parchment paper.
- Using a piping bag, cover the bottom of the tin with the cocoa mixture, then add some lemon and poppy seed mixture lengthways in the center.
- Cover with cocoa mixture, then put more lemon and poppy seed mixture in the center and finish by spreading the cocoa mixture over the entire surface.
- Using a pastry scraper dipped in grapeseed oil, score the surface of the cake to improve its development during baking.
- Bake at 300°F (150°C) for approx. 40 minutes.
- Check the cake is baked by pricking its center with the blade of a knife. It should come out clean and dry.
- Turn out the cake onto a wire rack and leave it on its side for 10 minutes to help it keep its shape.
- Once the cake has cooled completely, place it in the freezer for at least 3 hours.
- While the cake is freezing, prepare the CARAÏBE 66% glaze.
- When the cake is completely frozen, dip it into the glaze, then sprinkle it with poppy seeds and lemon zest.
How do you make a moist marble cake?
To make a moist marble cake, use ingredients like whipping cream, melted butter, and honey, and allow the batters to rest overnight in the refrigerator. This recipe also freezes the cake before glazing, which helps preserve moisture and texture.
Can I skip the overnight resting time for the batters?
Yes, you can bake the cake without resting the batters overnight, but the texture and flavor may not develop as fully. The resting period helps hydrate the flour and improve the cake’s softness.
What can I use instead of Valrhona Caraïbe 66% chocolate?
You can substitute any high-quality dark chocolate with around 64–70% cocoa content. Choose a smooth couverture-style chocolate for the best glaze texture and flavor.
How do I know when the marble cake is fully baked?
Insert a knife or cake tester into the center of the cake. If it comes out clean and dry, the cake is ready. The baking time is approximately 40 minutes at 300°F (150°C).
Can I make this marble cake without the chocolate glaze?
Yes, the cake can be served plain or topped with powdered sugar instead of the Caraïbe glaze. The lemon and poppy seed flavor still makes it rich and flavorful on its own.
How long does the lemon and poppy seed marble cake stay fresh?
The cake can be stored in an airtight container for up to 4–5 days at room temperature or refrigerated for up to a week. For longer storage, freeze the cake before glazing.
What makes this marble cake different from a traditional marble pound cake?
This recipe combines a cocoa batter with a lemon and poppy seed mixture, creating a lighter and more aromatic texture than a classic dense pound cake. The frozen chocolate glaze also adds a professional pastry-style finish.
