Davida's Famous Sabra Cake

First, melt 150 grams Margarine (or butter) (200 gr. looks the same size as two US sticks of butter - if I recall correctly.) and together with 100 grams Cooking chocolate (minimum 60% cocoa solids) using your favorite method (microwave, double boiler). Mix well and set aside to cool (but not in fridge).

In a large bowl mix until blended:
1 Cup light brown Sugar (or ½ white and ½ dark brown)
3 Tbs Frozen Orange Juice Concentrate
1 Tsp Vanilla
3 Tbs Sabra Liqueur (can be substituted with mixture of orange liqueur and chocolate liqueur)
3 Eggs - (I use the largest available here, probably US Large are the
same size) beat in, one at a time

Mix separately the following:
1½ cups light whole wheat Flour
¼ cups Wheat Germ (or finely ground nuts {almonds best} or add another 1/4 cup of flour)
¼ cups oat bran
2 Tsp Baking Powder
1 Tsp Baking Soda
Dash Salt

Alternately fold the dry mixture and chocolate mixture into the egg & sugar mixture (best 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry).

This should fill one spring form bunt pan (size 26cm - about 11"?) or, could make two 9", but this rises fairly high. I bake for 20-25 minutes at normal cake heat (175-180c).

We love this cake with no frills - as is, because it is very moist. However, if you wish to frost - beware - you may want to add a bit more flour for a drier consistency. I would recommend an orange glaze or a chocolate glaze - one which is poured over the cake rather than spread. If you are doing it layer style, I suggest you line the pans with paper, or you will have a problem with removing it from the pan. I would use either orange marmalade or chocolate syrup in between the layers.

Give it a try, and tell me how it comes out. You may need to fail the first time to figure out how to adjust the amounts to make it a consistency that you like. Let me know what changes you make - for future reference if someone else wants to try it.

In Israel, we say Be'tay'a'von - which means 'good appetite'!

Shalom from Jerusalem.