Friday, November 29, 2024

Words & Brush Weekender: Easy listening music and chat, Friday 29th November 2024, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 29th November 2024, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

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Tuesday, November 26, 2024

Words & Brush Recipe Corner: COFFEE MARBLE CAKE

COFFEE MARBLE CAKE

By Henny Schor, Jerusalem Post, October 27, 2024

                               COFFEE MARBLE CAKE (credit: HENNY SHOR)

This cake is a basic vanilla cake with a twist of mocha swirled in. It’s the perfect cake to pair with a cup of coffee or tea. It has become a tradition in our home to make a marble cake (read “marble” as “mabul,” meaning “flood”) in honor of Parshat Noah, which is only a week away.


Yields 1 bundt pan.
Ingredients:
  • 1 2/3 cups sugar
  • 3/4 cup oil
  • 4 eggs
  • 1 cup orange juice
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1 packet (about 3/4 cup) vanilla pudding mix
  • 2 tsp. baking powder
  • 1/2 tsp. salt

Mocha swirl:

  • 1 Tbsp. coffee dissolved in 2 Tbsp. boiling water
  • ¼ cup cocoa powder

Mocha glaze:

    • 1½ cups icing sugar
    • 1 tsp. coffee dissolved in 1 Tbsp. boiling water
    • 1 tsp. oil
    • 2 tsp. non-dairy milk

    Directions: 

    Preheat your oven to 170°C (350°F).


    In a mixing bowl, combine all the ingredients, except for the mocha swirl, and mix well – an electric mixer works best for this step. Set aside 1 cup of the batter by transferring it into a smaller bowl. Pour the remaining batter into a greased bundt pan.


    To the reserved 1 cup of batter, add the coffee and cocoa powder, mixing until well combined. Slowly pour this mocha mixture over the vanilla batter in the bundt pan, making a complete circle.


    Using a dull knife, gently swirl the mocha batter into the vanilla batter to create a marbled effect, being careful not to over-mix, so the swirls remain visible.


    Bake the cake for 50 min. to 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before inverting the bundt pan to remove it. Shake gently if necessary.


    For the icing: Mix the glaze ingredients in a small bowl until the glaze is thick and opaque. Adjust the consistency by adding water (if it’s too thick) or more sugar (if it’s too thin). Use a spoon to drizzle the glaze over the cake, letting it cascade down the sides.


    For a decorative touch, use a potato peeler to create chocolate shavings from a bar of dark chocolate and sprinkle them over the top.


    ENJOY !


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