A few weeks ago, my friend and her son came to visit me. I gave her some of my matcha marble cake. She and her husband said it was yummy and moist. Then a week ago, she gave me this recipe. I told her I will change the recipe. She said go ahead and tell me if it’s easy to make.
I use mandarin from my sister and for the coco emulco I use cocoa powder and browning essence that I use before for stew. Then I also cut down on the sugar amount as I had mandarin pureed and orange juice in replace. I have added sour cream too. Told her very easy to bake and send her the picture. She said wow so pretty must taste yummy great. She showed me her banana cake. I said to her let exchange the cake. She came over 15 minutes later gave me her banana cake for my cake. Her banana cake tastes yummy. Will try bake it later.
Anyway, I forgot to do marbling on the bottom: the first layer but second and following layers I did make marbling. I am glad that the cake turned out well. The colour of the orange looks a bit like the recipe she gave me and my coco colour are a bit darker. Bake this cake for my mother birthday, everyone said it was moist, creative, not too sweet and delicious. Let’s bake!!!
250 g butter
170 g castor sugar
320 g plain flour, sifted twice
300 ml sour cream
100 ml orange juice (bought)
120 ml mandarin pureed (4 small mandarin + 1/8 c water)
1 1/2 Tsp baking powder, sifted together with pl flour
1 Tbs cocoa powder
1 1/4 Tbs Parisan browning essence
1 small mandarin
1 candle as it is a birthday cake
Preheat oven 160 degrees C and grease and line 23 cm round spring form pan and set aside. Sift flour and baking powder together and set aside. Beat butter for 2 minutes then add castor sugar and beating until creamy and pale about 5-7 minutes. Add egg one at a time, beating well each addition alternate with sour cream.
Fold in flour mixture alternate with orange juice, mix well until incorporated. Divide batter into 2 equal portions about 650 g each. In the mixing bowl the 1st batter adds orange puree and mix well until blended. The 2nd portion in a separate bowl, add in cocoa powder and browning essence, mix well until you achieve the dark brown colouring batter and blended well.
Spoon one big metal spoon of orange batter into the line prepared pan and then use a tablespoon spoon the brown batter place next to the orange batter followed by orange batter and brown batter cover the base. The second layer, I spoon orange batter and brown batter over the first layer but make marbling effects then repeat marbling effect until both batters finished.
Give a couple gentle knocks on the bench top. Bake in oven for 60 minutes or until skewer out clean. Switch off oven and leave cake in for 35 minutes with door shut. Then remove onto wire rack to cool further about 25 minutes in pan. Then flip over to a plate and let it cool completely before decorating with mandarin wedges, chocolate sprinkles and candle. Enjoy with orange flavoured coffee or tea or dessert wine.
Note: You can use orange zest and orange flavour essence or orange paste. Instead of browning essence you can use coco emulco or just cocoa powder. You can add more castor sugar if you want too about 200 g. You can omit sour cream and use double cream. You can add orange pieces in your cake.