MARBLE ORANGE & CHOCO BREAD
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- 240 gr butter (room temperature)
- 300 gr flour Risciola ( or250 gr ‘all purpose’ - 50 gr ‘wholegrain’)
- 200 + 25 gr sugar
- A pinch of salt
- 4 eggs
- 10 gr baking powder
- 30 + 25 gr orange juice
- Zest of an orange
- 25 gr cocoa powder
For the glazed orange slices:
- 1 orange
- 3 spoons of sugar
- Half glass of water
Whisk the soft but until creamy. Add the sugar, a little at the time, and the salt. Keep whisking while adding one egg at the time. Add the flour, the baking powder, the orange zest and the orange juice. Divide the butter in two parts. To one of the two parts add the cocoa powder, the 25 gr of sugar and the 25 gr of orange juice. Mix until homogeneous. Grease a tin with butter and sprinkle some flour. Add half of the cocoa batter, then half of the white batter, the other half of the cocoa batter and the last half of the white batter. Use a long toothpick to go through all the layers (this will create the marble effect!). Bake the bread for 50/55 minutes at 180°C in a preheated oven.
In the meantime take care of the glazed orange slices. Cut the orange in about 6 slices 2/3 mm thick. Lay them in a flat pan, cover them with 3 spoons of sugar and the water. Cook them on medium heat until the water is all evaporated and a nice syrup is formed.
Serve the marble bread with a slice of orange and some syrup on top.
Tip: you could also add some of our Sicilian Oranges Jam for extra taste!