Marble cake – my best

Ingredients for 1 servings:

• 225 g butter, room temperature
• 240 g sugar
• 1 packet of Bourbon vanilla sugar
• 6 m.-sized eggs
• 450 g spelt flour type 630, or wholemeal, alternatively wheat flour
• 1 pack of cream of tartar baking powder
• 50 g almonds, ground
• 125 ml milk or plant milk
• 3 tbsp, heaped cocoa powder
• 2 tbsp, heaped sugar
• 1 pinch of clove powder
• ½ tsp, crushed cinnamon powder
• ½ pack of orange peel, e.g. Finesse
• 4 tbsp milk or plant milk
• some butter for the mold
• some almonds, ground for the mold
• n. B. Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

fluffy and juicy, with cinnamon, orange, almonds and spelt flour

Preheat the oven to 175°C (top/bottom heat). Grease a cake tin – e.g., a bundt or ring tin – well with softened butter. Sprinkle with ground almonds and set aside. Briefly cream the butter using the beaters of a hand mixer. Add the sugar and vanilla sugar and beat until fluffy and the sugar has dissolved. This takes about 2-3 minutes. Then gradually add the eggs – 2 at a time – and beat each one thoroughly. Mix the flour with the baking powder, almonds, and orange zest. Add about 4 tablespoons of each at a time and mix well. Now slowly stir in about 125 ml of milk. Pour 2/3 of the batter into the tin. Mix the remaining batter with the cocoa, 2 tablespoons of sugar, cinnamon, cloves, and 4 tablespoons of milk. Pour onto the light-colored batter and fold in with a fork to create the typical, beautiful pattern. Place the pan in the oven on the second rack from the bottom. Bake the cake for approximately 50-60 minutes, until a wooden skewer comes out clean. Let cool for 5 minutes, then turn out of the pan and let cool completely on a wire rack. Dust with powdered sugar. For absolute chocolate fans: You can, of course, also drizzle with chocolate glaze. The ground orange zest can also be omitted.