Marble cake with millet flour

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 150 ml rapeseed oil
• 200 g millet flour
• 5 tbsp cocoa powder
• 6 tbsp water, cold
• Margarine (soy), for the form
• Millet flour, for the form
• Powdered sugar, for dusting

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten and lactose free

Preheat the oven to 175°C (350°F), fan oven 160°C (320°F). Separate the eggs. Beat the egg yolks with the sugar until creamy. Slowly add the oil and 6 tablespoons of cold water while stirring. Then fold in the flour. Beat the egg whites until stiff peaks form. Fold the beaten egg whites into the batter. Lightly spread a Bundt cake tin with soy margarine and dust with millet flour. Pour two-thirds of the batter into the tin. Mix the remaining third with the cocoa powder and spread over the light-colored batter. Using a fork, pull the batter together into a spiral. Bake on the middle rack for approx. 40 minutes. Turn out, let cool, and dust with icing sugar.