DIY: Fendu’s Marble Pound Cake

RECREATE FENDU’S MARBLE POUND CAKE

With Valentine’s Day this Saturday, an alternative to facing the restaurant crowds would be to create a more intimate dining experience at home. Easier said than done, right?

Well, fret not. Niel Koep, owner and chef of Fendu Boulangerie in Manoa, has shared his recipe for Marble Pound Cake. I gave it a try at home, and it really is a simple and delicious creation — sweet but not overpowering.

Plus, if you know anything about Fendu, it’s that everything Koep creates is mouthwatering. If you find yourself without time or too afraid to experiment in the kitchen, there’s always the option of going to Fendu, where you’ll be able to find pastries, desserts and what I have deemed the best macarons on the island.

 

Fendu's Marble Pound Cake — finished product JAIMIE KIM PHOTO

Fendu’s Marble Pound Cake — finished product
JAIMIE KIM PHOTO

This recipe yields seven 11-ounce loaves, so be sure to share with friends or do some simple math to cut it down.

INGREDIENTS
10 oz. butter
2 lb. sugar
8 eggs
16 oz. sour cream
3/4 tsp. baking soda
1 lb. 7 oz. all-purpose flour
1 tsp. vanilla extract
1/2 tsp. lemon zest
1.25 oz. cocoa powder
1 oz. vegetable oil

DIRECTIONS

1. Cream together butter and sugar. Add eggs, then add sour cream, vanilla and lemon zest.

Lemon zest JAIMIE KIM PHOTO

Lemon zest
JAIMIE KIM PHOTO

2. Sift together flour and baking soda and add to the mix. Mix until well incorporated.

3. In a separate bowl, mix together the cocoa powder and vegetable oil to make a smooth paste.

Mixing cocoa powder with vegetable oil JAIMIE KIM PHOTO

Mixing cocoa powder with vegetable oil
JAIMIE KIM PHOTO

4. Divide cake batter in two separate bowls, add cocoa powder mixture to one half and mix well.

Combining cocoa powder mixture with half batter JAIMIE KIM PHOTO

Combining cocoa powder mixture with half batter
JAIMIE KIM PHOTO

5. Fill whatever mold you’re using with about halfway with batter (I then used a chopstick to create fun patterns).

Making swirls with chopsticks JAIMIE KIM PHOTO

Making swirls with chopsticks
JAIMIE KIM PHOTO

6. Bake at 350 degrees for approximately 25 minutes or until a wooden skewer, when inserted into the middle of the cake, comes out clean.

Pouring batter into the mold JAIMIE KIM PHOTO

Pouring batter into the mold
JAIMIE KIM PHOTO

Ready for baking JAIMIE KIM PHOTO

Ready for baking
JAIMIE KIM PHOTO