Welcome in the autumn with this Swedish tiger cake
Jack Schofield · 23 Sep 2016, 13:59
Published: 23 Sep 2016 06:59 GMT+02:00
Updated: 23 Sep 2016 13:59 GMT+02:00
Makes: 8-12 slices
Level: Very Easy
Time: 60 minutes (including cooking time) plus time for cooling
A wonderful fika classic enjoyed by people of all ages.
200g (7oz) butter, softened
220g (1 cup) caster (superfine) sugar
220g (1 3/4 cups) plan (all-purpose) flour
1 1/2 tsps baking powder
100ml (7 tbsp) milk or a mixture of milk and cream
3 tbsp cocoa powder
2 tsp vanilla sugar (or 3 tsp of vanilla extract)
1. Pre-heat the oven to 175°C (350°F, Gas 4, Fan 160°C).
2. Grease and flour a 1½ litre (6 cup) loaf tin (pan).
3. Beat the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Fold in the flour and baking powder and then stir in the milk/cream.
6. Remove around a third of the mixture (batter) and mix with the cocoa.
7. Add the vanilla sugar (or lemon/orange zest) to the remaining mixture.
8. Pour half the light mixture into the prepared tin (pan), then the dark mixture. Top with the remaining light mixture. (For a marbled cake, draw a fork through the mixture to produce marbled swirls.)
9. Bake on a low oven rack for around 50 minutes. Leave to cool in the tin for 10 minutes and then tip out on to a wire rack. Slice when cold.
- This cake is sometimes also called marble cake. If you want to produce a marbled appearance, draw a fork through the cake mixtures to produce a swirling effect.
-For a more tangy cake substitute the vanilla with the grated zest of a lemon or orange.
This recipe was originally provided on food writer John Duxbury's Swedish Food website.