Shabbat Mandarin Marble Loaf (Jewish) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This recipe was found in the 1998 publication, A Treasury of Jewish Holiday Baking & is made for Shabbat - The Day of Rest. Preparation time does not include the time needed for the baked cake to cool. Ingredients:
4 tablespoons cocoa powder, unsweetened |
3 tablespoons vegetable oil, warm |
1 cup vegetable oil |
2 1/4 cups granulated sugar |
5 eggs |
4 teaspoons vanilla extract |
1/4 cup water |
1 cup frozen orange juice concentrate, defrosted |
1 orange, zest of, finely minced |
3 1/4 cups all-purpose flour |
1/2 teaspoon baking soda |
3 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup mini chocolate chip, semi-sweet |
1 cup powdered sugar |
5 tablespoons orange juice (or more) |
1 orange, zest of, in long shreds (optional) |
Directions:
1. Preheat oven to 350 degrees F & generously grease a 10-inch tube pan, then line the bottom of the pan with parchment paper.
2. FOR THE CHOCOLATE PASTE: In a small bowl carefully blend together the cocoa & warm vegetable oil, adding a drop or more of the oil IF the mixture seems too stiff to stir easily. Set aside.
3. FOR THE CAKE: In a large bowl, blend together the oil & sugar until light & fluffy, scraping down the side of the bowl often, then blend in the eggs, vanilla, water, orange juice & zest.
4. In a separate bowl, whisk together the flour, baking soda, baking powder & salt, then add this dry mixture to the wet ingredients.
5. Take 1/3 of the batter & place it in a smaller bowl, stirring the chocolate paste into this smaller portion to make a chocolate batter.
6. To this chocolate batter add the mini chocolate chips, then spoon alternating portions of the white & the chocolate batter into the prepared tube pan.
7. Bake the cake for 55-60 minutes, or until lightly browned on top & it springs back when lightly pressed on top.
8. Cool in the pan for 15-20 minutes before inverting onto a wire rack to cool another 20-30 minutes.
9. FOR THE ORANGE GLAZE: Stir together the powdered sugar & OJ to make a thick but pourable sauce, Drizzle this over the top of the cooled cake. Garnish with the long shreds of orange zest, if desired.
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