Ingredients: |
Ingredients: • 225g butter, softened 225g caster sugar
• 4 eggs
• 225g self-raising flour, or plain flour + 2 tsp baking powder (for GF version, I use
Bob’s Red Mill 1:1 gluten free baking flour, plus 2 tsp baking powder)
• 3 tbsp milk
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• Grated rind of 1 orange
|
Directions: |
Directions:1. Heat oven to 180C (355F). Grease a 20cm (8”) cake tin and line the bottom with a circle of greaseproof paper.
2. If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth. Otherwise, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition. Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
3. Divide the evenly mixture between 2 bowls. Stir 2 tbsp cocoa powder, followed by the grated orange rind into the mixture in one of the bowls. The other bowl contains your vanilla mixture.
4. Take 2 spoons and use them to dollop the chocolate orange and vanilla cake mixes into the tin alternately. I find taping the tin as I go helps to spread the mixture evenly in the tin. When all the mixture has been used up, ensure the base of the tin is fairly evenly covered.
Bake the cake for 35-40 mins, or until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. |
This recipe for Hidden Tiger Cake is from