Orange Butter Marble Cake

OK, Chinese New Year is long gone but I still have so many mandarin oranges left! So I found a good recipe online and made myself a delicious, rich and buttery marble cake with a delicate orange flavour. Perfect with a steaming cup of coffee or tea I tell you! I like recipes like these. Simple without too many ingredients. Less is more! And by the way, I can never understand people who want to make a BUTTER CAKE and yet are afraid of it being TOO BUTTERY?!? Then what's the point? Go eat a chiffon cake!

So if you are scared of butter, this is not for you. Come on, my motto is, everything in moderation. A slice of butter cake once in awhile is NOT going to kill you. As always, I have to give credit to the original post from pieceofcake, because this is such a wonderful cake! Thank you! To save you the trouble, here is the recipe.

Orange Butter Cake (8 inch round)

Ingredients
227 gram butter – room temperature
200 gram sugar
220 gram flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs
Zest of 2 mandarin oranges
5 tbsp orange juice (freshly squeezed)
1 1/2  tablespoon cocoa powder

1. Grease and line an 8” round baking pan. Preheat oven to 175 degree C. Sieve flour, baking powder and salt and set it aside.
2. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add in the orange zest.
3. Carefully fold in the flour. Finally add in orange juice. Mix until well combined.
4. Take out about 3 heapfuls of the batter and mix in the cocoa powder.
5. Turn out the plain mixture into prepared tin. Add in the chocolate batter and make swirls with a skewer or chopstick for the marbling effect.
6. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.
7. Bake for 50-55 minutes or until cooked through when tested with a skewer.
8. Let it cool in the pan for about 10 minutes before transferring it to a wire rack.