Marbled bundt cake with cherries
Ingredients
Instructions
Beat the eggs with sugar until a thick and fluffy mixture is formed.
Sift both flours through a sieve together with the baking powder.
To the beaten eggs, add half of the flour mixture and a spoonful of mayonnaise.
Add the rest of the flour and mix briefly.
Pour about 1/3 of the batter into another bowl and add a tablespoon of bitter cocoa to the poured-off portion - mix thoroughly.
Pour about half of the white batter into the prepared bundt cake pan.
Spoon 3-4 tablespoons of cocoa batter onto it, making blobs.
Pour the rest of the white batter and again spoon the chocolate batter on top.
Using a skewer or the tip of a knife, swirl the batter several times to create a marbled pattern :)
Bake the bundt cake at 170 degrees Celsius (fan-assisted oven) for about 50 minutes - until a dry skewer comes out clean.
After baking, let it cool, then carefully remove from the mold.
The overall caloric content will largely depend on the mayonnaise used - I used classic. With light mayonnaise, it will be lower.
