Did You Know?
Marbled
CHOCOLATE-
ORANGE CAKE
By Yudhika Sujanani @ yudhikasujanani
An excerpt from Madame Curry: Feast Pray Love by Yudhika Sujanani, published by Penguin Random House South Africa. Retail price: R480
A classy grand dame that epitomises posh 1950s baking. Although they look impressive, bundt cakes are great if you are pushed for time, because they are shapely enough to serve without icing or decorating. Even a simple sponge cake can enjoy a high-society makeover by being baked in a bundt tin and then lightly dusted with icing sugar. For an added splurge of indulgence, whipped cream and chocolate sauce can be served on the side. There is so much to love about this recipe. Who can resist a buttery vanilla-andchocolate cake with a hint of citrus? A light splash of orange syrup helps to retain the cake’ s moisture before it is again drizzled in glaze and allowed to set. Sometimes I give it a finishing touch of either dry or fresh edible rose petals and slivers of pistachio nuts.
What You ' ll Need For the batter
• 185g butter
• 185ml sugar
• zest of an orange
• 3 extra-large eggs
• 425ml self-raising wheat flour
• pinch of salt
• 5ml vanilla essence
• 75ml orange juice
• 125ml full-cream milk
• 60ml cocoa powder
• 50ml full-cream milk
For orange syrup
• 65g butter
• 65g sugar
• 250ml orange juice
For the glacé icing drizzle
• 50 – 60ml orange juice
• 325ml icing sugar
To garnish, optional
• edible dried rose
• roasted pistachios
Let ' s Bake 1. Preheat the oven to 170 ° C. Grease a bundt tin with melted butter and dust it with cake flour, ensuring the entire surface is coated. Tip the tin over and tap to remove any excess flour. 2. Cream the butter in a stand mixer until pale, using the paddle attachment. Gradually add the sugar, then the orange zest, and beat until the mixture is light and fluffy. Add the eggs one at a time, each with two teaspoons of the measured flour. Beat well after each addition. Sprinkle in the salt, add about a third of the flour, and mix well. Pour in the vanilla essence and orange juice. Add the remaining flour, alternating with the
125ml milk. Once the batter is smooth and lump free, divide it evenly into two mixing bowls. Sift the cocoa powder onto the batter in one of the bowls, and mix well. To the same bowl, add the milk to prevent it from drying out. Mix.
3. Fill the prepared bundt tin with alternate scoops of the vanilla and chocolate batter. Run a toothpick through the batter to create a marbled swirl effect. Bake for 30 – 35 minutes.
4. When the cake has almost finished baking, prepare the syrup by simmering the butter, sugar and orange juice in a pot over medium heat until it thickens slightly. The cake is ready when a skewer comes out clean; it should be golden and should spring back when pressed lightly. Turn the cake out onto a wire rack and pour over the hot syrup, reserving a little for serving.
5. Once the cake has cooled, prepare the glacé icing by mixing the orange juice a little at a time into the icing sugar until a thick icing forms. Drizzle this over the cake. If you want, garnish the cake with edible dried roses and roasted pistachio nuts.
Did You Know?
Cream your butter & sugar properly until pale & fluffy, as this step creates the light, tender texture that defines a good sponge cake.
When making the marbled effect, avoid overmixing the batters in the tin, since a gentle swirl with a toothpick gives you distinct, elegant ribbons rather than a muddled colour.
96 | Spring 2026 • essentialflavours. co. za