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Posts Tagged ‘Alice Medrich Tiger Cake’

♥ A recipe for Aunty Robbie

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I recently came across this intriguing recipe in Alice Medrich’s Bittersweet.

It’s a self-marbling cake, made with extra virgin olive oil, cold eggs and a little white pepper, and it’s surprisingly good.  The layers swirl together in a tie-dye fashion, giving the cake a lovely retro feel.

I baked it in a 10-cup bundt pan as instructed, but found that there was far more batter than needed.  Despite making two extra muffins, the cake still  burgeoned over the top of the pan, and I had to slice the bottom off to get it to sit flat.  If you decide to bake this, make sure you have an extra loaf tin or muffin pan on standby to take the excess batter – it’s too good to waste!

Here's the bottom of the cake that I cut off - love the 70's swirls!

This recipe had me so fascinated that I went out and bought natural cocoa. I normally only keep Dutch-process cocoa in the pantry, but Ms Medrich was adamant that it wouldn’t work in this cake!

Chocolate mixture:

  • 50g (½ cup) natural cocoa powder, sifted (I used Cadbury’s)
  • 110g (½ cup) sugar
  • 85ml (¹/3 cup) water

Cake batter:

  • 450g (3 cups) plain (AP) flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 440g (2 cups) sugar
  • 250ml (1 cup) extra virgin olive oil
  • 1 teaspoon vanilla extract (I used homemade)
  • ½ teaspoon finely ground white pepper
  • 5 cold large (59g) eggs
  • 250ml (1 cup) cold milk

1. Preheat the oven to 175C (350F) or 160C (320F) with fan. Grease a 10 or 12 cup bundt tin, or two 6 cup loaf tins. Line the base of the loaf tins with parchment paper.

2.In a large bowl, whisk together the chocolate ingredients – cocoa (make sure you sift it first), water and 110g sugar.  Whisk until well blended and smooth.

3. In another bowl, whisk together the flour, baking powder and salt.

4. In a large mixing bowl using an electric mixer with a whisk attachment, beat the 440g sugar, olive oil, vanilla and pepper until well blended.  Add the eggs one at a time, mixing well after each addition, and then beat for a few more minutes until the batter is thick and pale.

5. Beat in a cup of flour, then half a cup of milk, then the second cup of flour, then the rest of the milk, and finally the rest of the flour.  After each addition, beat just enough to combine.

6. Using a cup measure, scoop 3 cups of the batter into the bowl with the chocolate mixture, and whisk or stir to combine.

7. Pour the two batters into the bundt pan (or loaf pans) in six alternating layers (three of each), starting with the plain batter.  Don’t overfill the bundt pan.  Any surplus mixture can ladled into muffin pans or a small loaf tin (reduce the baking time accordingly).  The batter will swirl into the most gorgeous patterns as it bakes, there’s no need to do anything further to it.

8. Bake the cake until a skewer comes out clean, which should take 60 – 70 minutes.  Ms Medrich recommends the same baking time for both the bundt pan or loaf tins, but so far I’ve only baked this cake in my Wilton Belle pan. Allow the cake to rest in the pan for 15 minutes before turning it out carefully onto a wire rack to finish cooling.

Suelle at Mainly Baking makes a very similar Alice Medrich recipe – she recently posted her mocha version here.

This cake keeps well, and is better eaten on the second day.  It slices cleanly and presents beautifully, and has a gentle, old-fashioned feel to it, despite the olive oil and white pepper.   Definitely one I’ll be baking again!

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