“There is something so simple andsatisfying about a marble cake. No wonder it’s a favorite inJewish kitchens. Moister than a pound cake, richer than a quickbread, this is the perfect sweet to have around over the weekend.For a vanilla marble cake, substitute a cup of water for theorange juice and omit the orange zest.” – M. Goldman.
Recipe: Shabbat MandarinMarble Loaf
4 tablespoons unsweetened cocoa powder
3 tablespoons warm vegetable oil
1 cup vegetable oil
2 1/4 cups granulated sugar
5 large eggs
4 teaspoons vanilla extract
1/4 cup water
1 cup undiluted frozen orange juice, defrosted
Zest of 1 orange, 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 finely grated semi-sweet chocolate or miniature chocolatechips (optional)
Preheat the oven to 350°F(175°C). Generously grease a 10-inch tube or angel cake pan,a 12-cup bundt pan, or two 9 by 5-inch loaf pans. Line the bottomof the pan(s) with parchment paper.
Prepare the chocolate paste by placingthe cocoa and oil in a small bowl and blending well. Add a dropor more of oil if the mixture appears too stiff or thick to stiror blend easily.
For the cake, in a large bowl, blend theoil with the sugar until light and fluffy, scraping the bowloften. Blend in the eggs and stir in the vanilla, water, orangejuice, and zest.
In a separate bowl, whisk together theflour, baking soda, baking powder, and salt. Add to the wet ingredients.
Remove one third of the batter to a smallerbowl. Stir the chocolate paste into this to make a chocolatebatter and add to this the grated chocolate or miniature chocolatechips. Spoon alternating portions of white and chocolate batterinto the prepared pan. You can do this with a spatula or a soupspoon. It doesn’t really matter how you place the batter in thepan it works out in the baking.
Bake the large cake for 55 to 60 minutes,smaller cakes for 35 to 40 minutes. The cake should be lightlybrowned on top, perhaps slightly cracked, and spring back whenlightly pressed. Cool in the pan for 15 to 20 minutes beforeinverting onto a wire rack. Then either dust with confectioners’sugar or glaze.
For the glaze, stir together the confectioners’sugar and orange juice to make a thick but pourable sauce. Drizzlethis over the top of the cooled cake. Garnish with long shredsof orange zest, if desired.
1 cup confectioners’ sugar
4 to 6 tablespoons orange juice
Long shreds of orange zest (optional)
Makes 10 to 12 servings.
Used with Permission. Recipe from: Treasury of Jewish HolidayBaking by Marcy Goldman (Doubleday).
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