TIGER CAKE WITH
CHOCOLATE TOPPING
Tigerkaka med chokladtopping
The tiger cake is a Swedish classic and it’s not so hard to understand why. Serve this easy-baked version with a taste of orange, vanilla, chocolate and cinnamon and you and your guests can pretend you’re at a typical Swedish “kafferep” – a coffee party.
1 cake
7 oz room-tempered butter or margarine
1 ¼ cup sugar
3 eggs
1 ¾ cup flour
1½ teaspoon baking powder
1/3 cup heavy cream
2 tablespoons grated orange zest
1 teaspoon vanilla sugar
1 teaspoon ground cinnamon
2 tablespoons cocoa
Decoration:
3½ oz dark chocolate
Heat the oven to 350F.
Beat fat and sugar until fluffy and add the eggs, one by one. Mix flour and baking powder and stir this in. Add cream, orange zest, vanilla sugar and cinnamon.
Grease and flour a Bundt pan, holding 6 cups, and pour half of the batter in the tin. Stir the cocoa in the remaining batter and pour this on top of the other batter in the tin. Use a fork to make a marbled pattern in the batter, then bake in the middle of the oven for about 50 minutes.
Melt the dark chocolate over a waterbath and drizzle on top of the cake. Store cold for 30 minutes.
Enjoy!
Bella
Tigerkaka med chokladtopping
The tiger cake is a Swedish classic and it’s not so hard to understand why. Serve this easy-baked version with a taste of orange, vanilla, chocolate and cinnamon and you and your guests can pretend you’re at a typical Swedish “kafferep” – a coffee party.
1 cake
7 oz room-tempered butter or margarine
3 eggs
1 ¾ cup flour
1½ teaspoon baking powder
1/3 cup heavy cream
2 tablespoons grated orange zest
1 teaspoon vanilla sugar
1 teaspoon ground cinnamon
2 tablespoons cocoa
Decoration:
Heat the oven to 350F.
Beat fat and sugar until fluffy and add the eggs, one by one. Mix flour and baking powder and stir this in. Add cream, orange zest, vanilla sugar and cinnamon.
Grease and flour a Bundt pan, holding 6 cups, and pour half of the batter in the tin. Stir the cocoa in the remaining batter and pour this on top of the other batter in the tin. Use a fork to make a marbled pattern in the batter, then bake in the middle of the oven for about 50 minutes.
Melt the dark chocolate over a waterbath and drizzle on top of the cake. Store cold for 30 minutes.
Enjoy!
Bella
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