Best 2 Shabbat Mandarin Marble Loaf Recipes

Indulge in the delightful flavor and beauty of the Shabbat Mandarin Marble Loaf, a classic Jewish pastry that combines the burst of mandarin oranges with the marbled swirls of cocoa goodness. This delicious loaf is perfect for your Shabbat meal or any special occasion. With its soft, fluffy texture and captivating citrusy aroma, this treat will surely be a hit among family and friends. Follow our step-by-step guide to create this impressive loaf and impress your loved ones with your culinary prowess.

Here are our top 2 tried and tested recipes!

SHABBAT MANDARIN MARBLE LOAF

Shabbat Mandarin Marble Loaf image

Provided by Marcy Goldman

Categories Bread Chocolate Dessert Bake Sukkot Orange Fall Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 20

Ingredients

Chocolate paste:
4 tablespoons unsweetened cocoa powder
3 tablespoons warm vegetable oil
Cake:
1 cup vegetable oil
2 1/4 cups granulated sugar
5 eggs
4 teaspoons vanilla extract
1/4 cup water
1 cup undiluted frozenange juice, defrosted
zest of 1 orange, finely minced
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely grated semi-sweet chocolate or miniature chocolate chips(optional)
Orange glaze/topping:
1 cup confectioners' sugar
4-6 tablespoons orange juice
Long shreds of orange zest (optional)

Steps:

Preheat the oven to 350°F. Generously grease a 10 inch tube or angel cake pan, a 12-cup bundt pan, or two 9 by 5-inch loaf pans. Line the bottom of the pan(s) with parchment paper.
Prepare the chocolate paste by placing the cocoa and oil in a small bowl and blending well. Add a drop or more of oil if the mixture appears too stiff or thick to stir or blend easily.
For the cake, in a large bowl, blend the oil with the sugar until light and fluffy, scraping the bowl often. Blend in the eggs and stir in the vanilla, water, orange juice, and zest.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the wet ingredients.
Remove one third of the batter to a smaller bowl. Stir the chocolate paste into this to make a chocolate batter and add to this the grated chocolate or miniature chocolate chips. Spoon alternating portions of white and chocolate batter into the prepared pan. You can do this with a spatula or a soup spoon. It doesn't really matter how you place the batter in the pan - it works out in the baking.
Bake the large cake for 55 to 60 minutes, smaller cakes for 35 to 40 minutes. The cake should be lightly browned on top, perhaps slightly cracked, and spring back when lightly pressed. Cool in the pan for 15 to 20 minutes before inverting onto a wire rack. Then either dust with confectioners' sugar or glaze.
For the glaze, stir together the confectioners' sugar and orange juice to make a thick but pourable sauce. Drizzle this over the top of the cooled cake. Garnish with long shreds of orange zest, if desired.

FROZEN MOCHA MARBLED LOAF

Frozen Mocha Marbled Loaf image

This showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year. -Cheryl Martinetto, Grand Rapids, Minnesota

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2 cups finely crushed Oreo cookies (about 20 cookies)
3 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
2 tablespoons instant coffee granules
1 tablespoon hot water
1/2 cup chocolate syrup

Steps:

Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.

Nutrition Facts : Calories 490 calories, Fat 32g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

For a more intense marble effect, use different colors of batter. For instance, you could use a chocolate batter and a vanilla batter to create a chocolate marble loaf.
To achieve a finer marble effect, pour the batter into the loaf pan in small spoonfuls, alternating between the two colors. Don't swirl the batter together.
If you want a taller loaf, use a smaller loaf pan. A 9x5 inch loaf pan will produce a taller, denser loaf, while a 13x9 inch loaf pan will produce a shorter, flatter loaf.
For a moister loaf, add a cup of grated zucchini or carrots to the batter.
To make a gluten-free marble loaf, use a gluten-free flour blend. You may need to adjust the amount of liquid in the batter, as gluten-free flours tend to absorb more liquid.

Conclusion:

The Mandarin Marble Loaf is a delicious and easy-to-make loaf cake that's perfect for any occasion. With its moist, tender crumb and beautiful marbleized appearance, this loaf is sure to be a hit with everyone who tries it. So next time you're looking for a simple and delicious dessert, give this Mandarin Marble Loaf a try. You won't be disappointed!