A few week’s ago I saw this recipe for Crouching Tiger Hidden Zebra Cake from Lorraine Pascale, which I thought would be great for children as they would love the fun stripey effect and the rather fancy name!
Crouching Tiger Hidden Zebra Cake
The recipe suggested vegetable oil, but I just supplemented this with melted butter.
Ingredients for Initial Mixture
- 250g Anchor Butter melted (or 250ml Vegetable Oil)
- 250g Caster Sugar
- 100ml semi-skimmed milk
- Vanilla Extract
- 4 Medium Eggs
- 175g Self Raising Flour
Further ingredients for Vanilla Mixture
- 175g Self Raising Flour
- 1/2 teaspoon Baking Powder
Further ingredients for Chocolate Mixture
- 25g Cocoa Powder
- 125g Self Raising Flour
- 1/2 teaspoon Baking Powder
- Zest of half an orange
To Make
Mix all of the initial ingredients together in a large mixing bowl until you have a smooth mixture, and then divide equally into two bowls.
Vanilla Mixture
Now add the extra self-raising flour and 1/2 teaspoon of baking powder. Mix together.
Chocolate Mixture
Add the additional self-raising flour, cocoa powder, baking powder, and orange zest and mix together until smooth.
Now that you have your two mixtures, put them into a piping bag. Grease and line a medium-sized baking tin. Starting with the vanilla mixture, pipe a 50p size blob into the centre of the tin. Now switch to the chocolate mixture, insert the piping nozzle into the middle of the vanilla blob, and pipe a blob of chocolate mixture into the center. Keep alternating between the two mixtures until you have used all of both mixtures. You should be creating a target-like pattern, but don’t worry if it goes slightly wonky; it will still look good.
Once you have used up both mixtures, place them in the oven for 35 minutes at 180°C.
Once baked and cooled, I served mine with Anchor Squirty Cream and raspberries, and it tasted deeeeelicious!!
DISCLAIMER: I was given the Anchor Butter Dish and Wooden Spoon for the purpose of this post. All words and images are my own and may not be copied without my permission.