A couple of weeks back I dug out my copy of the Nordic Bakery Cookbook. It’s been sitting on the shelf in my spare room for about a year. I can’t believe it’s been over a year since I last tried something out from it. Anyway, what the hell. It was the summer holidays and I had the chance to bake something.
In the book’s Cakes chapter is a recipe for Tiger Cake. It “gets its name from the tiger stripes formed by the two colours of the cake mixture- vanilla and chocolate.” This is explained in the recipe introduction, that it’s really a marble cake but the staff at the Nordic Bakery like to call it a tiger cake instead. Either way, it still looks very impressive and even more so if you bake it in a bundt pan. As I collect Nordic Ware bundt pans, it was a great excuse to use one. The photo in the recipe shows a traditional ring shape but I chose to bake my version in my Star bundt pan bought earlier this year and was yet to get used. I also adapted the recipe slightly to suit ingredients I had in and to make the cake look more special. Here is my adaptation:
300g unsalted butter at room temperature
250g golden caster sugar
3 tsp vanilla extract
5 large, free range eggs
3 tsp baking powder
300g plain flour
2 tbsp cocoa powder
2 tbsp full fat Greek Yoghurt
200g plain chocolate
Various chocolate sprinkles to decorate
You will also need a 23cm/ 9″ bundt pan or a 19cm/ 7″ diameter springform tin for this recipe.
- Pre-heat your oven to 180oC/ 350oF or Gas Mark 4. I have a fan oven so I put it on at roughly about 160oC.#
- Cream the butter and sugar together in a large mixing bowl until it becomes pale and fluffy. Add in the vanilla extract. Then add the eggs in one at a time, whisking well after each addition.
- In another bowl, sift the baking powder and plain flour together. Then fold this in to the egg mixture.
- Separate one third of the mixture into a separate bowl and fold in the cocoa powder and the Greek Yoghurt.
- At this stage I then grease my bundt tin with some Wilton Cake Release. The tin is then ready for you to put the mixture inside it.
- Take it in turns to spoon vanilla mixture then chocolate mixture into the bundt pan. Make sure the cake mixture is evenly spread out.
- Bake in the oven for about 50-60 minutes until the top is firm to the touch and a skewer comes out clean after you have inserted it into the cake.
The original Tiger Cake recipe was left plain but I thought mine looked a bit bland and boring without some decoration on the top. I had 200g plain chocolate in my baking cupboard so I chose to melt that and to drizzle it onto the top of the cake. To finish off I found a tub of various milk, plain and white chocolate sprinkles I’d bought a few weeks ago in the supermarket and not used up.
I’m sorry to say I broke my diet here and scoffed a slice. Well who can blame you when you’re faced with chocolate cake? The cake had a delicious aroma of vanilla and chocolate and the icing tasted wonderfully fudgy. Didn’t last long in the SmartCookieSam house, I can tell you.
Love Sam xx