Tiger Cake Recipe From The Nordic Cookbook

I finally made something from The Nordic Cookbook that I had gotten a while ago. The book is so amazing, so full of Nordic recipes that I have never heard of and generally with ingredients I have never heard of.

It is going to be one of those cookbooks that I always look through but rarely cook from. How often are you in need of cooking up some whale?

I don’t think that will ever be a necessity in my life, so I shall stick to the small baking second and just admire the rest.

Adventures in Nordic Baking: Tiger Cake

A Tiger Cake is a visually striking cake that gets its name from the marbled pattern on the inside, resembling tiger stripes. Here’s a basic recipe:

Ingredients:

  • 2 1/4 sticks (250g) butter
  • 1/3 cup + 1 tbsp (100ml) milk
  • 4 eggs
  • 1 2/3 cup (350g) sugar
  • 2 2/3 cup (320g) flour
  • 2 tsp baking powder
  • 2 tbsp cocoa powder

Instructions:

Preheat the Oven:

Set the oven to 350°F. Butter and flour a 9 x 5 x 3 inch loaf pan, preparing the canvas for your Tiger Cake.

Prepare Butter and Milk Mixture:

Combine the butter and milk in a small pan, heating until the butter melts. Let it cool down to room temperature.

Whisk Eggs and Sugar:

Whisk the eggs with the sugar until the mixture becomes light and fluffy. Add the cooled butter and milk mixture, ensuring thorough mixing.

Sift and Mix Dry Ingredients:

Sift the flour and baking powder together, gently whisking them into the batter.

Layering Batter:

Transfer half of the batter into the prepared loaf pan.

Sift cocoa powder into the remaining batter, mix thoroughly, and layer it on top of the first batter.

Use the end of a wooden spoon to create swirls, blending the two batters together.

Bake to Perfection:

Bake for approximately 40 minutes or until the top of the cake springs back to the touch.

Cooling Options:

For crisp edges, unmold the cake onto a wire rack and let it cool completely.

If you prefer soft edges, leave the cake in the pan to cool.

Frequently Asked Questions

1. Can I Use A Different Pan Size For The Tiger Cake?

It’s best to stick to the suggested 9 x 5 x 3 inch loaf pan for optimal results. Different pan sizes may affect baking times and texture.

2. Can I Substitute Ingredients If I Don’t Have Them On Hand?

While some substitutions might work, it’s recommended to follow the recipe for an authentic Tiger Cake experience. Ingredient variations can alter the texture and flavor.

3. How Do I Achieve The Perfect Swirls In The Tiger Cake Batter?

After layering the chocolate batter on top of the first layer, use the end of a wooden spoon to gently swirl the two batters together. This creates the distinctive tiger stripe pattern.

4. Can I Make This Cake Ahead Of Time?

Yes, you can make the Tiger Cake ahead of time. It stores well, and the flavors often intensify the next day. Ensure it is properly cooled before storing in an airtight container.

5. What If I Want A Softer Texture? Should I Cool It In The Pan Or Unmold It?

If you prefer softer edges, leave the cake in the pan to cool. If you like crisp edges, unmold the cake onto a wire rack for it to cool completely.

6. Can I Freeze Tiger Cake?

Yes, you can freeze Tiger Cake. Ensure it is fully cooled, wrap it tightly in plastic wrap, and place it in a freezer-safe container. Thaw in the refrigerator before serving.

7. Can I Reduce The Sugar For A Less Sweet Version?

A: You can experiment with reducing the sugar, but keep in mind that it may impact the texture and overall sweetness of the cake.

8. How Do I Know When The Cake Is Done Baking?

A: The cake is done when the top springs back to the touch. Additionally, you can use a toothpick inserted into the center – if it comes out clean or with a few moist crumbs, it’s ready.

Inspiration from Magnus Nilsson

This delightful Tiger Cake recipe is a gem from Magnus Nilsson’s ‘The Nordic Cookbook,’ a culinary treasure trove of Nordic delights.

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