Marble cake toasts with yogurt cream and oranges

Preheat the oven to 160°C. Mix the eggs with 24 cl buttermilk. Also mix 240g flour, the almond flour, and the salt.

Beat 190g soft butter and the granulated sugar until fluffy. Gradually add the almond mixture and the egg mixture while beating alternately.

Set aside more than half of the dough. Chop the chocolate and melt it in the microwave at 600 W. Mix the smallest portion of dough with the cocoa, 9 cl buttermilk, and the chocolate.

Butter a ring cake pan with a brush. Dust it with some flour. If you don't have a ring cake pan, you can also use a cake pan lined with baking paper. Alternately spoon the plain dough and the chocolate dough into the pan. Smooth the cake lightly and bake it in the oven for 1 hour. Check with a skewer if it is baked: the skewer should come out dry when you poke it into the cake. Bake longer if necessary. Let it rest for 10 minutes and remove the cake onto a wire rack.

Slice 4 pieces of cake and grill them in the toaster, in a frying pan, or in the oven. Let them cool on a rack. Peel the oranges and cut them into segments. Mix the cream cheese, yogurt, honey, finely grated lemon zest, and lemon juice.

Break the cake slices into large pieces in bowls, add some cream and orange segments. Finish with finely chopped mint leaves and serve.