Cake Geografias – Cypriot Marble Cake (Κέικ Γεωγραφίας)

This marble cake is inspired by the kind of bakes found across Cypriot and Greek kitchens. This nostalgic Cypriot cake gets its name from the way the marbled batter resembles a map or “geography” once sliced. Using pantry staples like evaporated milk and mild olive oil, it’s soft, moist and beautifully light. A perfect everyday cake that’s quick to make and always a hit with guests – simple, comforting and perfect with a cup of coffee.

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Servings: 12 slices

Course: Afternoon / Morning Tea, Dessert

Cuisine: Cypriot, Greek, Mediterranean

Ingredients Method

Ingredients

4 eggs
250 g caster sugar
200 ml mild olive oil
200 ml evaporated milk
2 teaspoons vanilla bean paste
40 ml brandy
zest of 1 orange optional
350 g self-raising flour
2 teaspoons baking powder
35 g cocoa powder
30 ml mild olive oil for the cocoa batter

Method

Preheat your oven to 170°C fan-forced. Grease a bundt tin generously with butter or olive oil.
In a large bowl, beat the eggs and sugar until pale and fluffy.
Add the 50ml olive oil, evaporated milk, vanilla, brandy orange zest and juice (if using.) Mix until well combined.
Sift in the flour and baking powder. Fold gently, then whisk briefly until smooth.
Pour half the batter into the prepared tin.
To the remaining batter, add the cocoa powder and 30ml olive oil. Mix until smooth and uniform.
Pour the chocolate batter over the plain one. Use the back of a spoon or skewer to gently swirl and create a marbled effect.
Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 20 minutes, then turn out onto a rack to cool completely.