Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1/4 cup unsweetened cocoa powder
Special equipment needed:
- 9-inch loaf pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch loaf pan and set aside.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
6. Divide the batter in half and place each half in a separate bowl.
7. To one bowl, add the orange zest and juice and mix until well combined.
8. To the other bowl, add the cocoa powder and mix until well combined.
9. Spoon the orange batter into the prepared loaf pan, then spoon the chocolate batter on top.
10. Use a knife to swirl the batters together to create a marbled effect.
11. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 12g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: 170mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- You can use vegetable oil instead of butter.
- You can use orange extract instead of orange zest.
- You can use almond milk instead of regular milk.
Variations:
- You can add chopped nuts to the batter for added texture.
- You can add a teaspoon of cinnamon to the chocolate batter for a spiced flavor.
- You can add a teaspoon of vanilla extract to the orange batter for a more complex flavor.
Tips and tricks:
- Be sure to cream the butter and sugar together well to create a light and fluffy batter.
- Don't overmix the batter once you've added the dry ingredients or the cake may become tough.
- Use a toothpick to test the cake for doneness. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and place it in a 350°F oven for 10-15 minutes.
Presentation ideas:
Slice the cake and serve it on a platter with fresh orange slices and a dusting of powdered sugar.
Garnishes:
- Fresh orange slices
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of orange juice to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
- Be sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food history:
Marble cake is believed to have originated in Germany in the 19th century. It was traditionally made with vanilla and chocolate batters swirled together to create a marbled effect.
Flavor profiles:
This orange marbled cake has a sweet and tangy flavor from the orange zest and juice, with a rich chocolate undertone.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with coffee or tea.
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