So Long For Now Cake Slice Bakers

I've really enjoyed baking with the Cake Slice Bakers each month for the past few years. Some of the recipes have become favorites, others have led to new skills or knowledge and it's always fun to see what the other bakers have baked.

The time seems to have come to take a break, both because I'm being supportive of Sweetie's new way of eating, and because I can stand to lose a few pounds myself. I'm sure that I'll still bake something delicious now and then, but not on a regular basis, and that regular basis is crucial for belonging to a baking group.

This month I baked one of the selections from The European Cake Book by Tatyana Nesteruk. The Marbled Chocolate Orange Bundt Cake takes advantage of the citrus season that is coming to a close and it was a delicious treat that I shared with others at a memorial service for a friend who had died. The combination of chocolate and orange is delicious. I did go off recipe a bit by rubbing the orange zest into the sugar before creaming the sugar with the butter, plus I substituted non-dairy butter and soy creamer for the butter and milk, changed how I put the batter into the pan, but otherwise I mostly followed the recipe. I did add some chocolate chips (not melted) to the chocolate batter for a little extra chocolate flavor. This recipe made a delicious, tender cake with lots of flavor, even without the glaze, which I skipped since it wouldn't keep for the memorial service. This is a lovely cake! Do try this for yourself.

Not sure how long I'll not be baking with the CSB group, but I want to commend Felice for her leadership and grace. She has picked some awesome recipes over time and has made every effort to have this be a delightful group to be a part of. Au revoir.

Marbled Chocolate Orange Bundt Cake

 From The European Cake Cookbook by Tatyana Nesteruk

Zest from 1 orange
1 cup sugar
1 cup butter, softened (I used non-dairy margarine)

4 large eggs,

1 teaspoon vanilla extract

1/4 teaspoon orange oil

1 cup milk (I used almond milk)
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt

1/2 cup white chocolate chips, melted and cooled
1/2 cup semi-sweet chocolate chips, melted and cooled

Preheat the oven to 335 degrees F. Spray a 9-inch Bundt pan with baking spray, or butter and flour the pan.

In a large mixing bowl, use your fingers to rub the orange zest and sugar together until sugar is moistened and looks like damp sand. Add the butter to the bowl and cream until mixture is light and fluffy. Add the eggs, one at a time, thoroughly combining before adding the next egg. Scrape bowls and beaters as necessary.

Add the vanilla, orange oil, and milk, then mix until combined.

In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Add to the batter and mix just until they are combined.

Divide the batter in half; remove half to a separate bowl. Add the melted and cooled white chocolate to one of the bowls and stir to combine.

Add the melted and cooled dark chocolate to the other bowl of batter and stir until combined.

Spoon alternating scoops of dark and light batter into the prepared pan. once all the batter is in place, use a knife in a zig-zag pattern to swirl the batters together. Don't over swirl.

Bake in a preheated oven for 55 to 60 minutes. Cake is done when a toothpick inserted into the thickest part comes out clean. Remove the cake from the oven and cool in pan for 30 minutes. Invert onto serving plate and cool completely.

Glaze:

1/4 cup heavy cream or milk
1 cup confectioners' sugar
Zest from 1 orange

Whisk together the cream, confectioners' sugar, and orange zest. Adjust the amount of cream to make a thinner or thicker glaze. Pour over the cake. Let set for at least 10 minutes before serving.