Torta tal-Marmurat (Maltese Marble Cake)
A homely Maltese marble cake with vanilla and chocolate swirls. Soft, simple, and perfect with tea or coffee.
Ingredients
- 250g butter, softened
- 220g caster sugar
- 4 eggs
- 250g self-raising flour
- 1 tsp vanilla extract
- 3 tbsp milk
- 2 tbsp cocoa powder
- 1 tbsp warm water
- Pinch salt
Instructions
- Prepare the tin: Preheat the oven to 180°C (fan 170°C). Grease and line a 22cm round cake tin or loaf tin.
- Make the batter: Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, salt, vanilla, and milk.
- Make the chocolate batter: Spoon about one third of the batter into a separate bowl. Mix the cocoa powder with warm water to make a paste, then stir it into this portion.
- Marble: Spoon alternating dollops of vanilla and chocolate batter into the tin. Swirl gently with a skewer or knife, taking care not to overmix.
- Bake: Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack.
Torta tal-Marmurat is a simple Maltese marble cake, made with vanilla and chocolate batters swirled together. It is the kind of everyday sweet served with tea, coffee, or as an afternoon treat.
Serving Suggestions
- Serve with tea or coffee
- Dust with icing sugar if desired
- Good for lunchboxes and family gatherings
- Slice once fully cooled
Traditional Notes & Tips
- Do not over-swirl or the marble effect will disappear
- A loaf tin gives neat slices, while a round tin feels more traditional for sharing
- Some families add a little orange zest to the vanilla batter
- The cake keeps well for several days in an airtight container
- It should be soft and buttery rather than heavily iced