Welcome in the autumn with this Swedish tiger cake
With the colder weather coming in it’s time to bring out the comfort food. This recipe for Swedish tiger cake from food writer John Duxbury is the perfect way to greet the autumn.
Summary
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.
Ingredients
200g (7oz) butter, softened
220g (1 cup) caster (superfine) sugar
3 eggs
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)
Method
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.
Tips
- 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.
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Summary
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.
Ingredients
200g (7oz) butter, softened
220g (1 cup) caster (superfine) sugar
3 eggs
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)
Method
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.
Tips
- 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.
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