Food for the (Gluten Intolerant) Soul

Ingredients:

• 3 eggs
• ½ cup sugar
• ½ cup oil
• 1 cup milk
• 1.5-2 cups self-rising flour (or gluten-free flour + 1.5-2 teaspoons baking powder)
• 1 teaspoon bicarbonate of soda

For the Marble Effect:

• ¼ cup chocolate spread
• ¼ cup natural tahini

Instructions:

1. Prepare the Batter: In a large bowl, mix the eggs and sugar until well combined. Add the milk and oil, then gradually add the flour and bicarbonate of soda. Mix until smooth.
2. Create the Marble Effect: In a separate bowl, mix the chocolate spread, tahini, and a small amount of the batter.
3. Layer the Batter: In a baking pan, pour half of the white batter, then add the chocolate mixture. Top with the remaining white batter and swirl gently for a marbled effect.
4. Bake: Bake in a preheated oven at 170°C (gas mark 3-4) for about 45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before serving.

Recipe reference and US measures

US measures and estimates below are retained from the existing recipe reference.

Halva and Chocolate Marble Cake

• Yield: Not stated
• Prep: Not stated
• Cook: About 45 minutes at 170°C (about 340°F)
• Total: About 45 minutes, plus preparation and cooling

A milk-based cake marbled with chocolate spread and tahini.

Ingredients

• 3 eggs
• ½ cup sugar (about 100 g)
• ½ cup oil (about 120 ml)
• 1 cup milk (about 240 ml)
• 1½–2 cups self-rising flour (about 180–240 g), or gluten-free flour with 1½–2 tsp baking powder
• 1 tsp bicarbonate of soda
• Marble mixture
• ¼ cup chocolate spread (about 75 g)
• ¼ cup natural tahini (about 60 g)
• A small amount of the prepared cake batter

Directions

1. Mix the eggs and sugar until combined. Add the milk and oil, then gradually mix in the flour and bicarbonate of soda until smooth.
2. In a separate bowl, mix the chocolate spread and tahini with a small amount of the cake batter.
3. Pour half the plain batter into a baking pan. Add the chocolate-tahini mixture, then cover with the remaining plain batter. Swirl gently to create a marble effect.
4. Bake at 170°C (about 340°F; Gas Mark 3–4) for about 45 minutes, until a skewer inserted in the centre comes out clean. Cool before serving.

Notes: The source lists 1 tsp bicarbonate of soda alongside self-rising flour; the gluten-free option also adds baking powder. These leaveners are retained as listed, but the amount may need confirmation. Yield and pan size are not stated. Check the chocolate spread and all packaged ingredients for a gluten-free version.