Fast and Simple Jam-Yogurt Marble Cake

Ingredients:

1 ½ cups cake flour (tipo oo)
1 tsp baking powder

1/2 cup vegetable oil
1 ¼ cups sugar
125 g yogurt (plain or flavored)
2 eggs

2 tbsp jam of choice (I use cherry jam)

Method:

Preheat oven to 180 °C.

Lightly grease a springform cake pan (18 cm in diameter) or 11 x 25 cm loaf tin, dust bottom and side of pan with bread crumbs (or flour) and tapping out excess; set aside.

In a large bowl, whisk all the cake ingredients together till yield homogeneous batter and divide batter into two portions.

Add jam into one portion, stir well to incorporate.

With ladles or big spoons, drop plain and jam batters alternatively into the prepared pan (do like a chess board for two layer).

Run a fork from one side of batters to the other side once in zig-zag motion (not to over mix the batters).

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for at least 10 minutes (allow cake to shrink from cake pan).

Run a thin flexible knife or spatula around the pan to loosen the cake, transfer cake onto a plate.

Decorate accordingly (optional) and serve chill or at room temperature.