Since I experiment making marble cake twice using different shape pans and pastry matcha swirl cheesecake a while back. I decided to do something similar with stripes that are narrow and closer.
So, I have used my cake recipe that uses olive oil with cake recipe using butter. Also use my expired cake flour as I don’t like to throw away. Finally got rid of it all. I use my ginger and orange cake method to achieve the orange stripes and buttery marble cake method for the dark colour stripes. Instead of plain butter batter and cocoa powder stripes-zebra looking cake; I turn mine into tiger stripes for trying to be creative.
I am please as stripes are closer plus flavour wise orangy sweet with cocoa and coffee bitter seems to balance off perfectly in my palate with each mouthful. Happy that height looks great. So, here’s my experimenting, exploring the combinations of ingredients and method – creativeness is well paid off. Happy baking and enjoying my adventures to the fullness!!!!
3 navel oranges
water to boil oranges
4 large eggs
550-580 g cake flour
320 g castor sugar
115 g butter
1/2 c olive oil
300 ml thicken cream
4 Tbs cornflour
4 Tbs orange juice bottle (bought)
3 Tbs cocoa powder
1 1/2 Tbs baking powder
1 1/2 Tbs Sweden coffee powder (opt)
1 Tsp Pink Himalayan finely grinned salt
1 Tsp vanilla extract
1 Tsp Parisian browning essence
1 tiny drop of red food colouring or 1 Tsp orange colouring
A handful of blueberries
4 sage leaves
3-5 Tbs treacle syrup for brushing top of cake
I use 8 inches round spring form about 23 cm for this cake.
Put oranges in a pot with cold water, bring to the boil for 2 hours; check enough water after 1 hour- add some more if needed too. Drain and cut into pieces when cooled down; remove pips. Dump all the oranges everything into food blender; blend till becomes puree with orange juice. Then set aside.
Preheat oven to 180 degrees C. Grease and line bottom with baking paper. Mix well flour, baking powder, cornflour, and salt; set aside. In mixing bowl beat sugar, butter until light and fluffy. Then add oil, follow by egg one at a time and beat till combined. Next add vanilla extract.
Alternate 2 Tbs flour mixture with thicken cream same portion. Divide batter in half – two separate big bowl. In one bowl add cocoa powder, coffee if using and browning essence; mix well.
Now add orange puree and orange food colouring into the white batter, mix well to get orange colour. If orange batter is runny add about 30 g more flour. Note: both the batter must have thickness with right consistency to pour into the pan.
Using 2 same size salad spoon for each batter. Begin with a heap spoon of orange batter pour into the middle of pan. Then with a different spoon for cocoa; pour cocoa right on top of orange batter. Now spoon another heap spoon orange batter on top of the cocoa batter.
Always remember in the middle; repeat until batter finish. Note: You may notice it’s not even – lopsided. Don’t worry because when you finished; it’ll begin to even out. Also, it resembles a dart board of orange and cocoa batter.
Bake for about 1 hour-1 hour 20 minutes. When skewer comes out clean, cake is cooked through. Switch off oven, leave cake in for 35 minutes. Then remove cake from oven, cool in pan on rack for 15 minutes.
Once cake is cool completely transfer to the base of the air tight container; leave on bench. Now brush treacle syrup on top of cake and decorate the cake with blueberries, blackberries and sage. Then put inside the container until time to eat. Serve it with green tea or brewed coffee. Or if you like with dessert wine.
Note: Oven temperature may vary; you might need less time or more. To get the narrow stripes; best use slightly less than heap spoonful batter. I use red food colouring as I run out of orange colour. Once done filling both batter; gives the pan a gentle knock on bench top to clear the bubble and it might help to even out slightly. You might want to try making rainbow colours or candy sticks colours or even Zebra stripes.
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