I recently bought Lorraine Pascale’s new recipe book. I have her other 2 and the recipes are really yummy, both savoury and sweet. Her Oreo cookie brownie is a particular favourite in our household! So when I bought the new one I was excited to try some of her new baked goodies!
The ‘Crouching tiger, hidden zebra cake, stood out to me, as I have been hooked on this year’s Great British Bake Off, and the hidden design episode was brilliant and sparked a desire for me to try something with a cheeky surprise inside.
The finished cake looks so impressive, and while it take a little time to do the step which creates the zebra stripes, it’s actually a pretty simple recipe!
The recipe makes 12 slices and requires a 23cm springform sandwich tin.
- 250ml sunflower (or other flavourless) oil, plus extra for greasing
- 250g caster sugar
- 100ml semi-skimmed milk
- 4 medium eggs (at room temperature)
- A few drops of vanilla extract
- 300g self-raising flour
- 1 tsp baking powder
- 25g cocoa powder
- 1 orange
- Preheat the oven to 180 degrees C (fan 160 in a fan oven), 350 degrees F, gas mark 4. Grease the bottom of the sandwich tin with a little oil, line with baking parchment and oil again. Set aside on a large baking sheet.
- Put the oil, sugar, milk, eggs and vanilla extract in a large bowl and beat everything together well. It is best not to use an electric whisk as it will introduce too many bubbles, which are not needed for this cake.
- Pour out 400ml of this mixture (or 400g as it is the same weight) into a medium bowl
- Sift 175g of the self-raising flour into one bowl along with 1/2 teaspoon of the baking powder. Mix well and set aside. This is your vanilla mix.
- Sift the remaining 125g of self-raising flour and 1/2 teaspoon of baking powder into the other bowl along with the cocoa powder. Finely grate the orange zest in. mix everything together well and set aside. This is your chocolate mix.
- Now, put a tablespoon of the vanilla mix in the middle of the tin. Then, using a clean tablespoon, put a blob of the chocolate mix in the middle of the vanilla one. Keep doing this, alternating between vanilla and chocolate, so you form a type of ‘bulls eye’ look.
7. Each time you dollop a blob in, the whole mix will spread out on the base. By the time you have used up both of the cake mixes, they should have just reached the edge of the tin.
8. Bake in the oven for 35 minute
9. Check the cake is cooked by inserting a skewer into the centre. It should come out clean. If not, then return to the oven for another 5 minutes or so until cooked. Once cooked, remove from the oven and allow to cool for a few minutes in the tin. Then carefully remove from the tin and leave to cool completely on a wire rack.
It’s a really yummy cake, and the slight orange zesty taste is lovely! It’s particularly good when it’s still slightly warm from the oven! It’s really moist & perfect with a brew!