German Marble Cake

Ingredients

• Almond butter

  Nuts, plain, without salt added

  75g

• Nonfat greek yogurt

  Nonfat, plain

  90g

• Dates, deglet noor

  225g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Wheat flour

  Whole-grain

  2 ½ cup or 300g

• Baking powder

  Leavening agents, low-sodium

  ¾ tbsp or 11g

• Salt

  Table

  ⅛ tsp or 0.8g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  ¼ cup or 20g

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. In a blender, beat in almond butter, dates and yogurt. Beat in the eggs, then the milk.
3. In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the egg mixture. Turn half of the batter into another bowl and stir in the cocoa.
4. Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
5. Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 12 servings.