TOKYO | WASHOKU @ LIVING renewal in progress !!!

Marble Cake + Peach compote | マーブルケーキ + 小桃のコンポート

A subtle savor of peach from the peach compote made earlier this month has been making our yoghurts better every morning. The blood red color, vivid is an eye opener plus the natural sweetness seem to help the languid summer body for a fresh new day.


Strawberry Marble Cake

Looking at that vivid peach color, I recalled a “strawberry marble cake” which I made few years back and attempted to do the same using this peach compote.



Marble Cake + Peach compote | マーブルケーキ + 小桃のコンポート

Course: DessertCuisine: ConfectioneryDifficulty: Intermediate
Prep time


Cooking time



Make 1 loaf tin



  • Heat the oven to 350F/180C. Line the baking tin with greasing paper. 薄力粉はベーキングパウダーと一緒にふるっておく。型にはクッキングシートを長方のかたちに敷いておく。オーブンは350F/180℃に予熱しておく。
  • Place the butter in a saucepan and melt the butter over boiling hot water. |バターは湯煎しておく。
  • Using a whisker, combine the egg and sugar and vanilla essence and whisk until well combined, slightly white in color. Whisk over hot water first and when the mixture starts to form a thick texture, remove over hot water.|材料の卵と砂糖、バニラエッセンスを入れ、泡だて器で白っぽくなるまですり混ぜる。スポンジケーキを作るときと同じ要領で湯煎の上で泡立てながら、途中で湯煎から外し生地がしっかりとした泡立ちになるまで泡立てる。溶かしバター徐々に加え、滑らかになるまでミキサーで混ぜる。
  • Add the melted butter slowly.|溶かしバター徐々に加え、滑らかになるまでミキサーで混ぜる。
  • Sift the flour with baking powder and fold in the flour in 1/3 parts, using a spatula lifting the mixture from the bottom until there are no white flour left.|薄力粉を1/3ずつ生地に加え、底からすくうようにある程度混ぜる。目安としては10〜20回ほど粉が見えなくなるまで木じゃくで混ぜ合わせます。

    Take about 1/3 of the batter and blend the peach or blueberry jam into the batter. Fold back this colored batter into the plain batter, mixing very lightly to obtain a marble type of mixture. | 1/3の生地を別のボウルにうつし色素の強い桃かブルーベリーのジャムを混ぜ合わせます。この生地を残り2/3のボウルに戻し、大理石のようなマーブルパターンを作るために軽く混ぜ合わせ、型に流し込みます。生地に綺麗な色素をのこしたので混ぜすぎには注意です。
  • Bake for about an hour, until the edges are browned and a cake tester inserted in the middle of the cake comes out clean. | 180℃(350F)のオーブンで50〜60分焼きます。途中、20分程度で天板の前後を入れ替える。粗熱を取って型からはずし乾燥させないようにさまします。
  • Allow it to cool for 10 minutes in the pan. Run a knife or spatula around the edges of the cake to release it from the pan, and flip onto a wire rack to cool completely before slicing and serving.
  • I prefer to pour LEMON BRANDY SYRUP (below) when the cake comes out from the oven.


  • Lemon Brandy Syrup (1 Lemon Juice | 1 tbsp sugar | 1 tbsp brandy)
    Add all the ingredients into a small pan and place over heat, removing before boiling point. When the cake comes out of the oven, pour the lemon syrup over from the top and along the sides.
  • Based on my lemon cake recipe.
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