Shabbat Mandarin Marble Loaf (Jewish) Recipe #375841
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.
by Sydney Mike
1¼ hours | 15 min prep
SERVES 12
FOR THE CHOCOLATE PASTE
- 4 tablespoons cocoa powder, unsweetened
- 3 tablespoons vegetable oil, warm
FOR THE CAKE
- 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
FOR THE ORANGE GLAZE
- 1 cup powdered sugar
- 5 tablespoons orange juice (or more)
- 1 orange, zest of, in long shreds (optional)
- Preheat oven to 350 degrees F & generously grease a 10-inch tube pan, then line the bottom of the pan with parchment paper.
- 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.
- 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.
- In a separate bowl, whisk together the flour, baking soda, baking powder & salt, then add this dry mixture to the wet ingredients.
- 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.
- To this chocolate batter add the mini chocolate chips, then spoon alternating portions of the white & the chocolate batter into the prepared tube pan.
- Bake the cake for 55-60 minutes, or until lightly browned on top & it springs back when lightly pressed on top.
- Cool in the pan for 15-20 minutes before inverting onto a wire rack to cool another 20-30 minutes.
- 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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