Well, I should have learned by now that it is very often the most unexpected of Dorie's wonderful recipes that leave you most astonished and excited. Again, this time.
I am not so creative as many of my fellow bakers who experimented with colourful variations. Funnily, in fact I thought about using my red and blue sugar for a second, but did not follow this idea. I made the chocolate-orange version.
For the orange batter I took aranzini (Not sure if this word exists in english. I am talking about thick pieces of candied orange peel cut in stripes with a lot of sugar around. They are widely used in fruit loafs for christmas in Europe; picture source: www.gewuerzhaus-altstadt.de) and orange aroma. Next time I would also use some orange flavoured chocolate to support the taste, but it was also very, very good like that.I just do not understand why all my cakes, no matter what mold I use, tend to form a tent. A friend suggested that I might not butter the mold enough, because obviously the batter sticks to the mold. But today I buttered the mold like mad, but still - there is a tent. If anybody has a hint, I would be grateful!
I followed the "lay stripes and zigzag 6-7 times"-method, but it didn't marble a lot, so it looks more like checkers-cake than marble cake, but who cares.
So, thanks a lot to Carol from The Bake More for chosing this surprisingly good recipe. Have a look at her page for the recipe, or go to Dorie's book to pages 230 and 231.
