Marble Cake with Chocolate Glaze

Ingredients

• 210 g room‑temperature butter
• 4 eggs (size M)
• 15 Medjool dates
• 200 g applesauce
• 510 g spelt flour type 1050
• 1 packet baking powder
• a pinch of salt
• 250 ml milk (3.5% fat)
• 3 tbsp dark cocoa powder
• 150 g bittersweet chocolate
• 1 tbsp Coconut oil

Instructions

1. 1.

   Pit the dates, cover with water and soak for 12 hours, preferably overnight. Drain the soaking liquid the next day and blend the dates with the applesauce until smooth. Separate the eggs. Beat 200 g butter until fluffy, then add yolks one at a time, stirring continuously.

2. 2.

   Add the date mixture to the butter mixture and mix well. Combine 500 g spelt flour with baking powder and salt. Gradually fold in 230 ml milk in several stages. Whisk the egg whites into stiff peaks and fold them into the batter.

3. 3.

   Grease the remaining butter into the pan and dust it with the remaining flour. Pour two thirds of the batter into the loaf tin. Mix the leftover batter with cocoa and the remaining milk, then pour this dark mixture over the light batter in the tin. Stir briefly in the center with a fork so that some dark batter blends into the light batter. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 50–60 minutes, checking with a skewer. Remove, let cool slightly, then unmold and cool on a wire rack.

4. 4.

   For the chocolate glaze melt the chocolate with coconut oil over a double boiler. Pour the glaze over the cake and allow it to set. If desired, cut the cake into pieces before serving and drizzle with glaze just before eating.