Moist marble cake with wholemeal flour

Ingredients for 1 servings:

• 250 g wheat flour type 550
• 125 g whole wheat flour
• 180 g sugar
• 80 g brown cane sugar
• 1 packet of Bourbon vanilla sugar
• 1 packet of baking powder
• 5 eggs
• 1 tbsp carbonated mineral water
• 2 tbsp oat milk (oat drink)
• 20 g cocoa powder
• 300 g butter, liquid
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

not too sweet – nice and fluffy and juicy

In a food processor, mix the melted, warm butter with the sugar (180 g granulated sugar, 70 g brown cane sugar, and vanilla sugar) until the sugar has dissolved. Set 10 g of brown sugar aside. Now mix in the eggs, one at a time, on high speed for 1 minute each. In the meantime, combine the flours with the baking powder and add to the butter and sugar mixture. Stir slowly at first, then add 1 tablespoon of sparkling water and 1 tablespoon of oat milk, then stir on high speed for 1 minute. Pour half of the batter into the greased springform pan. To the other half, add 20 g of cocoa, 10 g brown cane sugar, and 1 tablespoon of oat milk, and mix again vigorously. Pour the cocoa batter into the springform pan and create a marbled pattern with a fork. Bake on the middle rack of a preheated oven at 160 °C (fan oven) for approx. 50-55 minutes.