Maltese
Torta tal-Marmurat (Maltese Marble Cake)
A homely Maltese marble cake with vanilla and chocolate swirls. Soft, simple, and perfect with tea or coffee.
A homely Maltese marble cake with vanilla and chocolate swirls. Soft, simple, and perfect with tea or coffee.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Torta tal-Marmurat (Maltese Marble Cake)
Ingredients
Ingredients
Method
- 1
Prepare the tin: Preheat the oven to 180°C (fan 170°C). Grease and line a 22cm round cake tin or loaf tin.
- 2
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.
- 3
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.
- 4
Marble: Spoon alternating dollops of vanilla and chocolate batter into the tin. Swirl gently with a skewer or knife, taking care not to overmix.
- 5
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
Recipe adapted from Maltese Recipes.
Storage
No specific storage guidance is provided in the source recipe.
Freezing
Check the recipe notes for any dish-specific freezing guidance.
Reheating
Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.
Keep cooking
You might also like
38 minMaltese · Stovetop
Biskuttini tal-Lewż (Maltese Almond Macaroons)
Traditional Maltese almond macaroons with a crisp outside and chewy centre. Simple, fragrant, and often served for celebrations.
45 minMaltese · Stovetop
Kwareżimal (Maltese Lenten Biscuits)
Traditional Maltese Lenten biscuits made without eggs, butter, or dairy. Dense, aromatic, and rich with almonds, citrus, and warm spices.
65 minMaltese · Stovetop
Prinjolata (Maltese Carnival Cake)
A festive dome-shaped Maltese dessert for Carnival, layered with sponge, pastry, cream, and nuts, covered in meringue and decorated with pine nuts and cherries.