| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Israeli | 1 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 1 | c | Margarine, softened |
| 3 1/2 | c | Flour |
| 3 | t | Baking powder |
| 1 | c | Orange juice |
| 2 | t | Vanilla extract |
| 4 | Eggs | |
| 1/4 | c | Cocoa |
INSTRUCTIONS
Recently someone asked for a pareve pound cake recipe that doesn't taste like cardboard (see how easy it is to respond without reposting the original post?). This is another recipe from the Spice and Spirit Cookbook (you can tell I use this book a lot!) that we really enjoy and it's always enthusiastically received at get-togethers with friends. It's moist and yummy! Preheat oven to 350 F. Grease a 10-inch tube pan (I use a bundt pan) and set aside. In a large mixer bowl, beat sugar and margarine at low speed until blended. Increase speed to high and beat until light and fluffy. Add remaining ingredients except cocoa and beat at low speed until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high and beat 4 minutes longer, occasionally scraping bowl. Pour half of batter into tube pan. Add cocoa to remaining batter and mix well. Pour over white batter and swirl with large spoon to obtain marbled effect (I sometimes just sandwich the chocolate batter between 2 layers of white batter so there's a tube of chocolate in the middle of the cake). Bake for one hour, or until toothpick inserted in center comes out clean. I usually start checking it after 45 minutes- you don't want this cake to bake too long- it won't be as moist. I usually mix some powdered sugar, vanilla extract, and a little water to make a glaze that I pour over the cake (sometimes I add cocoa to make a chocolate glaze). By the way, I think Rina asked about the difference between cottage, ricotta, and farmer cheeses- well, farmer cheese, if I remember correctly from seeing my grandmother (may she rest in peace) eat it all the time, looks something like a VERY dry cottage cheese that's sold in brick form rather than in a tub (maybe someone else can explain it better) and I've never seen it sold here in Israel. Ricotta cheese also seems like a drier form of cottage cheese- it's often used instead of cottage cheese in lasagna and ravioli (I use it that way and find it much tastier). There are one or 2 companies in Israel that produce it, but I can't think of the names right now. I find the Israeli ricotta cheeses much drier than the American ones so I usually mix them with an egg. Hope this helps! Posted to JEWISH-FOOD digest Volume 98 #024 by Lori Vingot <[email protected]> on Jan 13, 1998
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