This is the perfect day for an afternoon snack to serve with coffee or tea, or to bring along for a picnic in the park. Easy-to-make and delicious, this will be a favorite of children and adults alike.
- 1 cup butter
- 3/4 natural brown sugar
- 3 eggs at room temperature
- 1 3/4 cups spelt flour
- 2 teaspoons baking powder
- 1/2 cup cream
- 2 tablespoons cocoa powder
- 3 tablespoons dried bilberry or dried blueberry powder
Preheat the oven to 350°F. Butter a loaf pan and line the bottom with a trip of parchment paper.
Cream the butter and sugar together until light and fluffy. Add the eggs one by one, beating well after each addition. Combine the flour and baking powder in a small bowl and the sift them into the butter mixture. Add the cream and stir until the batter is smooth. Spoon 1/3 of the batter into a small bowl. To this, add the bilberry powder and the cocoa powder and stir until smooth. If the mixture is very stiff, add a few tablespoons of milk or cream to thin it a little.
Smooth 1/2 o the remaining cake batter into the bottom of the loaf tin and spread out into an even layer. Top with the bilberry-cocao mixture and spread into and even layer. Top with the remaining 1/2 of the plain cake batter and spread into and even layer.
Push the blade of a butter knife into the dough to the bottom of the pan and cut through the dough with a swirling motion to create a marbled effect with the dough. Using wet hands, smooth down the top of the dough.
Place the pan into the hot oven and make 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.