tiger cake

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 to cook 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.

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

Oven 350F. Butter and flour a 9 x 5 x 3 inch loaf pan.

Combine the butter and milk in a small pan and heat until butter has melted. Leave to cool down to room temperature.

Whisk the eggs with the sugar until light and fluffy. Add the butter and milk mixture and mix in throughly.

Sift the flour and baking powder together into the bowl and whisk in gently.

Scrape half of the batter into the prepared loaf pan. Sift the cocoa powder into the remaining batter and mix it in throughly. Scrape the chocolate batter into the loaf pan, then use the end of a wooden spoon to swirl the two batters together.

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

If you like crisp edges, then unmold the cake onto a wire rack and leave to cool completely. If you prefer soft edges, leave the cake in the pan to cool.

recipe from Magnus Nilsson's 'The Nordic Cookbook'