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.
Leave your cake to cool down in the bundt pan for about 15 minutes and then take it our of the tin carefully. Leave it to cool down completely before serving.
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