I beat the egg whites with a pinch of salt, then I added the sugar and continued beating, until I obtained a firm composition, which does not flow from the bowl.
I continued by adding the oil, then the baking powder and 8 tablespoons of flour. After mixing everything well, I set aside a cup of dough, which I mixed with two tablespoons of cocoa. In the remaining dough I mixed the remaining 4 tablespoons of flour, then I poured the flavors (vanilla and rum).
I chopped the dehydrated and partially rehydrated fruits. There were pears, apricots, plums and dates.
I greased the pan with oil and covered it with flour. I poured the white composition, then, with a spoon, on the cocoa one, taking care to cover almost the entire surface of the cake. With a spoon I twisted the dough from one side of the tray to the other, so that the cocoa part marbled the cake nicely. I sprinkled pieces of fruit and walnut kernels on the surface of the cake. We should not mix or push the fruit into the dough, because during baking, they will sink on their own, by their own weight.
Bake on low heat for about 40 minutes (depending on the oven and the amount of dough in the pan)