How to make
Peel and clean the apple, grate it along with the pumpkin and pour the lemon juice and dark rum over them.
Beat the eggs with the sugar into a fluffy white foam. Add the oil, yoghurt and shavings to them and beat until a smooth mixture is obtained.
Sift the flour into the mixture with the baking powder, salt and cinnamon and stir in a circular motion until it is fully absorbed. Since it depends on the size of the eggs and the juiciness of the pumpkin and apple, you may need to add a little more flour to achieve a cake mixture.
Divide it into 2 parts, of the same amount or one can be a little more than the other. In one part, dissolve the cocoa and mix it well.
In a greased and floured cake tin (can be a baking pan measuring 24/24 cm) pour the two mixtures, without aiming for them to be even.
Shake the cake tin lightly and put the sponge cake in a preheated oven at 360°F (180 degrees).
Bake the marble pumpkin sponge cake for 40-45 minutes, then remove it from the cake tin and leave it to cool on a wire rack.
Enjoy!
