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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - CAKES |
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ESTHER'S VANILLA~ORANGE~CHOCOLATE POUND CAKE |
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INGREDIENTS: |
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All ingredients should be at room temperature
3/4 cup butter, softened
1 1/2 cups sugar
4 eggs size large (~2 oz. each)
2 cups all-purpose flour
2 tsp. baking powder
1/2 cup milk
1 tsp. vanilla,
lemon rind,
dash of salt
12" bundt pan
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- For the orange flavor, add 1 tablespoon orange rind
and
half a teaspoon of orange
color and a teaspoon of orange
blossom water
- For the chocolate flavor, add 1/4 cup of cocoa powder,
3
tablespoons of milk or cream and
a half tablespoon of
butter.
Heat it in a small microwaveable bowl and stir till
the mixture is creamy and well mixed without lumps.
- For the vanilla flavor, add 2 teaspoons ground
turmeric.
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INSTRUCTIONS: |
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1.
Sift the flour with the baking powder and salt.
2. Prepare the bundt pan, lining it with a parchment.
3. Grease and flour it or spray with vegetable spray .
4. Beat the butter in a mixer till creamy.
5. Add the sugar and beat until fluffy.
6. Add the eggs, one by one, first the
white, then the yolk, very slowly, until incorporated.
7. Add the flavorings.
8. Add the flour and milk alternatively, in three additions.
9. Divide the batter and place in 3
bowls.
10. For the orange flavor, add
a few drops of orange food coloring and the orange rind and
orange blossom water. If you don’t have orange color, add
equal drops of lemon and red food colors.
11. Measure the cocoa and the cream or
milk in a small microwaveable container; add the butter and
microwave 15 seconds at a time until the mixture is warm.
12. Stir the mixture with a spoon
until it is well mixed and creamy.
13.
Add to the cake batter.
14. Pour the
batter into the bundt pan taking one large tablespoon from the
orange, then the chocolate then the vanilla until all are used
up.
15. If you wish to, you can swirl
the batters in the cake pan with a knife to create a marbled
effect.
16. Bake the cake at 325º F
for about one hour.
17. Taste with a
toothpick.
18. If dry, remove from the
oven and cool for a few minutes on a rack.
19. Flip onto a serving platter.
20. Cake can be cut in slices.
21. Enjoy!!!
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CHEF'S NOTE:
Each slice can be wrapped carefully in wax paper
and then foil and frozen for a few weeks.
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YIELDS:
16 servings.
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Source:
Rabbi Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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