A very light marble cake with a slight sweetness. Perfect for breakfast or served with vanilla ice cream for dessert.

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
16
Yield:
1 Bundt(R) cake
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray and coat with bread crumbs.

    Advertisement
  • Combine egg yolks, confectioners' sugar, applesauce, and margarine in a large bowl; beat with an electric mixer until light and fluffy. Mix in almond flour, rye flour, and baking powder slowly. Stir in all but 2 tablespoons of the milk into the batter.

  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter. Fold in raisins.

  • Pour most of the batter into the prepared pan, reserving 3/4 cup batter in the bowl. Add reserved 2 tablespoons milk and cocoa powder to the bowl; stir until smooth. Drizzle over the batter in the pan. Trace over the batter with a spatula to create a marbled effect.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Cook's Note:

When switching between the batter and the egg whites, make sure that the beaters are completely clean. If they are not, then the egg whites will separate and will not form peaks.

Nutrition Facts

172 calories; protein 4.5g 9% DV; carbohydrates 21.5g 7% DV; fat 8.3g 13% DV; cholesterol 47.4mg 16% DV; sodium 150.6mg 6% DV. Full Nutrition
Advertisement
Advertisement