Cocoa and Nocciolata L'Originale marble plum cake

Ingredients

• 13×24 cm loaf tin
• 4 eggs 160 g brown sugar
• 120 ml vegetable oil
• 150 ml milk
• 280 g spelt flour
• 1 sachet baking powder (16 g)
• 1 teaspoon vanilla extract
• 20 g unsweetened cocoa powder
• 3 tablespoons Nocciolata L’Originale 1 pinch of salt

Method

Beat the eggs with the brown sugar using an electric whisk for about 4–5 minutes, until the mixture is pale and fluffy.
Add the vegetable oil, milk and vanilla extract, continuing to mix.
Fold in the sifted spelt flour, baking powder and salt until you get a smooth, creamy batter.
Divide the batter into two bowls. Add the unsweetened cocoa powder and Nocciolata to one bowl and mix until the mixture is dark and even; if the batter is too thick, add 1–2 tablespoons of milk.
Line a 13×24 cm loaf tin with baking paper.
Spoon alternating dollops of the plain batter and the dark batter into the tin. Using a skewer, create light swirls with 2–3 gentle movements, then make a light cut down the centre of the batter with an oiled knife. The loaf cake will open up while baking, creating the classic central dome.
Bake in a conventional oven at 175–180°C for about 50 minutes.
Leave the loaf cake to cool in the tin for about 10 minutes before turning it out.