Sunday 12 May 2013

Chocolate and Orange Marble Cake

This beautiful cake was a small presentation to my Mom when I visited my home town last weekend.
 Mother's day is everyday, but today being the "Official" Mother's day , I thought its a great occasion to share this recipe.

She stores it in her favourite Tupperware container in fridge. When she feels like having, she would microwave a piece for few seconds and then have it at tea time or pair it with custard in the night.
Mom wouldn't stop "wowing" with each bite she has. That cute expression on her face makes my little effort worth its while. I love you Mom. 

Here is the secret recipe to win your Mom's heart time and again :)

1 heaped cup plain flour (Maida)
1 tsp Baking soda
1 tsp Baking Powder
3 Eggs (At room temperature)
1/2 cup mawa (khoya)
[Don't use the stiff chunk of mawa that you bought from store directly. Use your fingers and make it a little powdery. Take 1/2 cup of this powdery mawa, do not over stuff the cup.]
1/4 cup Orange pulp (No water)
1/2 cup Unsalted butter (At room temperature)
1/4 cup Cocoa powder
1 tsp vanilla extract or 5-6 drops of vanilla essence
1 cup powdered sugar
Pinch of Salt

Take a clean dry bowl and sift maida,baking powder and baking soda. Mix thoroughly.
In a separate bowl, combine eggs, butter,sugar,vanilla extract (or essence), mawa. Beat and mix well.

If using oven, preheat the oven at 150 degrees.
If using cooker, preheat the cooker on low flame for 5 minutes. Lid closed, without whistle.

Combine maida with liquid mixture. Use a wooden spatula and mix well. Beat well for 2 minutes, not more.

Transfer half of the content to a separate bowl, add cocoa powder and mix well.
Add orange pulp to contents of first bowl and mix well.

If using oven, grease baking tin with butter and dust with maida. Pour the mixture with cocoa powder into the tin, now pour the mixture with orange pulp on top. Bake at 150 degrees for 45 minutes. Insert a toothpick and check if its ready(toothpick will come out clean if ready). If not, bake for another 10 minutes.

If using cooker, place an empty vessel and on top of it, place the baking tin. Make sure that baking tin is not  in direct contact with bottom of the cooker. Cover the lid and do not put the whistle. Leave it on low flame for 30 minutes. Afterwards, check if the cake has baked completely by inserting a toothpick(it should come out clean). If the cake is not done completely, allow it to bake for another 10 minutes and check again.

**Baking time in cooker varies based on size, thickness, make of the cooker.

After it is done, allow it to cool for 5 minutes. (Not under the fan, let it cool naturally.)
Invert it on to a wire rack as it provides free flow of air.

Cake is ready!! :-)

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