Orange Chocolate Olive Oil Marble Cake – Jamie Schler

Jamie Schler's Orange Chocolate Olive Oil Marble Cake

Jamie Schler’s Orange Chocolate Olive Oil Marble Cake

Jamie Schler is an American friend who lives in Nantes in France. She makes a delicious Orange Chocolate Olive Oil Marble Cake.

12 Tbs (3/4 cup / 175 g) unsalted butter, softened to room temperature
1 1/8 cup (225 g) sugar
4 large eggs, preferably at room temperature
3 Tbs olive oil
1 ¾ cups (230 g) flour
2 tsps baking powder
Gently rounded ¼ tsp salt
2 Tbs milk
¼ tsp vanilla
2 Tbs unsweetened cocoa powder
Zest of 1 large orange
1 Tbs freshly squeezed orange juice

Preheat the oven to 350°F (180°C). Butter a standard loaf pan and fit a piece of parchment paper in the bottom.
Stir together the flour, baking powder and salt in a small bowl.
Cream the softened butter and the sugar together in a large mixing bowl, beating with an electric mixer until blended, light and fluffy. Beat in the eggs one at a time then beat in the olive oil. Beat in the flour mix until blended, scraping down the sides.
Divide the batter evenly between two bowls – I did this by weighing the batter (about 880 g) and pouring out 440 g of it into a second bowl. Beat the milk, vanilla and cocoa powder into one portion of the batter; beat the orange zest and juice into the other portion of batter.
Spoon large dollops of each mixture into the prepared loaf pan. Drag a skewer or a long, sharp knife blade back and forth through the dough in swirls to create a marble pattern; do not over mix or swirl or you won’t see the pattern. Smooth the surface if necessary.
Bake the cake in the preheated oven for 55 – 60 minutes until the cake is set all the way to the centre and just barely begins to pull away from the sides of the pan; I covered the top of the cake with a sheet of aluminium foil for the last five or ten minutes of the baking time to avoid overbrowning.
Allow the cake to cool in the pan for about ten minutes before loosening the cake by sliding a knife around the edged and turning it out, removing the parchment paper from the bottom and allowing it to cool, top side up, on a rack. If you like, prepare a ganache using orange-scented chocolate and cream to drizzle over the top.

Michael’s wine recommendation – CLICK HERE

Du Toitskloof Hanepoot Jerepigo 2013

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Jamie Schler

Jamie Schler

Jamie says:
Although I have always been passionate about and fascinated by language in the written form, books constant companions, I never felt that I had either the power or the talent to write. My blog Life’s a Feast started as a way to record recipes and talk about food. I quickly fell in love with writing. I finally understood that writing is like any other craft: it must be learned, skills mastered, developed and honed, creativity focused, deepened and released. I gradually transformed my writing into a successful professional career, specializing in food and culture, travel and heritage, always focusing on the people, the traditions and the stories hidden behind.

I have been published in print in The Art of Eating, France Magazine, The Foodie Bugle and Foodista’s The Best of the Food Blogs Cookbook and online at Leite’s Culinaria, Modern Farmer, American Food Roots, deliberateLIFE, French News Online, TED Weekends, Joan Nathan’s Notebooks & Recipes, The Rambling Epicure and Daring Kitchen. I have been a regular contributor to Huffington Post Food since its inception.

I have been featured in ELLE France, Blogging for Creatives, Living France magazine, on RDV des Arts Culinaires, CRUSH on-line among others.

Visit Jamie’s Website – click here

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January 5th, 2015|Categories: Recipes|Tags: , , |