⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
A Swedish marbled cake, also known as zebra cake or marble cake. The higher fat content in this recipe pairs wonderfully with the cocoa, and the orange zest adds a lovely citrus note.
Ingredients
- 150 g margarine
- zest of 1 orange
- 4.5 dl wheat flour
- 1.5 tsp baking powder
- 1 tsp vanilla sugar or vanilla extract
- pinch of salt
- 3 dl sugar
- 1.5 dl aquafaba
- 0.75 dl water
- 2 tbsp cocoa powder
Instructions
Prep: Preheat oven to 175°C. Grease and flour a bundt pan or loaf pan (about 2 liters).
Melt margarine: Melt margarine and grate in the orange zest. Set aside.
Mix dry: Combine flour, baking powder, vanilla and salt in a bowl.
Whip: Beat sugar and aquafaba until white and fluffy.
Combine: Gently fold in the flour mixture and water. Once incorporated, fold in the melted margarine in three additions. Scrape down the sides to incorporate any flour.
Make chocolate batter: Remove one third of the batter to a separate bowl and stir in the cocoa powder.
Marble: Alternate spoonfuls of vanilla and chocolate batter into the prepared pan. Use a skewer or knife to swirl gently for a marbled effect.
Bake: Bake at 175°C for 35-40 minutes. Test with a skewer - it should come out clean.
Notes
Names: Called tigerkaka (tiger cake) in Sweden, zebra cake or marble cake elsewhere.
Pan size: A 2-liter bundt pan or loaf pan works well.
Source: Kakboken