Certain foods always hold specific memories for me. Oranges and chocolates together, remind me of Christmas and considering we are in the middle of May right now, I shouldn’t be having those thoughts.
However, I’m having a ‘late spring clean’ of my kitchen cabinets and in my mission to clear out some cabinet space, I came across my emergency stash of cake mixes. I had one White cake mix and the other one was my favourite Devil’s chocolate cake mix. I toyed between whipping up some plain cakes and freezing them, but what’s the fun in doing that?
I had a lonely orange sitting in my fruit basket crying out for some love and attention, and this was the best treatment I could offer the lonesome orange. It was happily zested and juiced out into the cake mix as well as the icing and spiced up with some clove powder, which had me singing ‘I’m dreaming of a White Christmas…’ in the middle of May, much to my son’s annoyance.
Now let’s talking about the intended ‘marbling’ effect that I was hoping to achieve in this cake. Well, it didn’t quite work out as well as I was hoping for and I blame my bundt pan for that. (I have to blame something!) The trick always works in plain cake pans, but I didn’t have a cake pan large enough for the two cake mixes to bake together and in this heat, I don’t particularly fancy having my oven on for too long. So a bundt pan it was, and we simply ignored the botched up marbling in the cake, as the flavour and the smell of the freshly baked cake drove us crazy. I will master the marbling effect one day, but it was not to be on this occasion.
ORANGE CHOCOLATE VANILLA CAKE
1 cake mix for White Chocolate (plus ingredients as per package instructions)
1 cake mix for Chocolate cake (plus ingredients as per package instructions)
1 orange – juice and zest
2 tsp vanilla bean paste
2 cups icing sugar / confectioner’s sugar
Preheat oven to 350F and lightly grease a bundt pan.
Put together the batter for the white cake mix in one bowl, and add the vanilla bean paste to it.
Put together the batter for the chocolate cake mix in another bowl, but replace some of the liquid with orange juice (about 1/2 cup, optional).
I tried to create a marbled effect by alternatively dropping in a 1/4 cup of batter into the bundt pan.I started with a 1/4 cup of white cake mix batter followed by 1/4 cup of the chocolate cake mix batter and continued until it was all used up.
Whilst the cake is baking in the oven, (45mins) combine the icing sugar with the zest of the orange and 3 tbsp of orange juice. Add more liquid to achieve the consistency you prefer for the cake. I really wanted a thick icing on this occasion, as I love the burst of ‘citrussy’ orange flavour in my dessert.