Marble Cake with Zebra Pattern

Ingredients

• 250 g butter (room temperature)
• 180 g coconut blossom sugar
• 5 eggs (room temperature)
• 1 pinch salt
• 350 g spelt whole‑grain flour
• 150 g flour
• 3 tsp baking powder
• 300 ml milk (3.5% fat)
• 3 tbsp cocoa powder

Instructions

1. 1.

   Beat the butter and coconut blossom sugar with an electric hand mixer until fluffy. Add the eggs and salt, continuing to beat until a light frothy cream forms. Mix both flours with the baking powder, then gradually fold in the 200 ml milk alternately with the dry mixture. The batter should be smooth.

2. 2.

   Divide half of the batter into another bowl and mix with cocoa and 50–100 ml milk. If needed, grease a springform pan and dust it with flour, then tap out any excess. Spoon 2 tbsp of the light batter into the center, then add 2 tbsp of the dark batter on top. Continue alternating until both batters are used. Do not spread or flatten the layers.

3. 3.

   Place the springform pan in the oven (bottom rack) at 180 °C (fan: 160 °C; gas: level 2–3) and bake the zebra cake for 60 minutes. Test with a skewer, then remove to a wire rack to cool.