So, today I want something chocolate and gluten free. But, I want something different. I’m not in the mood for deep, decadent chocolate. I want something that is lighter and just has a little bit of chocolate.

A few things come to mind:

• Chocolate-covered fruit
• Chocolate-dipped cookies
• Chocolate meringues
• Cheesecake with chocolate pie crust
• Vanilla pudding with chocolate crumbles

Today, though we’re going to learn how to make a really simple pound cake!

Simple and Light!

Marble Pound Cake

Makes one 8-inch cake

Ingredients:

3 whole eggs
2 egg yolks
3/4 cup sugar
1 teaspoon vanilla
grated zest of 1/4 lemon
pinch of salt
1 1/4 cups cornstarch
6 1/2 teaspoons rice flour
7 fluid ounces melted butter
1 teaspoon cocoa

This cake is simple if you prepare it in this order:

1. Preheat your oven to 400 degrees.
2. Grease and flour your pan (you can use rice flour).
3. Set up your mixer using the whisk.
4. Crack three eggs into the mixing bowl. I would first crack them into a small bowl – one at a time – to be sure the egg is good.
5. Separate two eggs and put the egg yolks only into the mixing bowl. Add the sugar, vanilla, lemon, and salt. Don’t blend yet.
6. In a large bowl, sift together the rice flour and cornstarch. I just use a fine-sieved strainer for this.
7. Measure out one teaspoon cocoa and set aside.
8. In a liquid measuring cup, melt 7 ounces of butter. I did this in the microwave.
9. Start your mixer and mix the egg and sugar mixture until frothy. The only thing that keeps this mixture from turning into meringue is the egg yolk, so you will be able to see that it sort of “blooms” as you mix it. It took approximately 5 minutes to get to the frothy stage.
10. Turn your mixer to low, and add the flour mixture by tablespoons at a time.
11. Slowly pour in the hot butter. Mix just until blended.
12. Pour 2/3 of the mixture into your prepared pan.
13. Add the one teaspoon cocoa to the remaining batter. Stir until combined.
14. Using 1/4 cup measure, pour four (or so) mounds of the darker batter evenly on top of the lighter batter. Try to keep the batter even or the cake won’t be level.
15. Using a spatula, drag the darker batter into the lighter batter, making swirls.
16. Bake at 400 degrees for approximately 30 minutes. I used a torte ring for mine, so you might have to adjust the baking time depending on your pan.
17. Remove from the oven when the cake bounces back when touched and a toothpick inserted comes out clean.
18. Cool on baking rack.
19. Dust with sifted confectioners’ sugar, or a mixture of confectioners’ sugar and cocoa.

This cake tastes wonderful. It’s light and would be delicious topped with fresh strawberries.