Recipe Tiger Cake


26 Aug 2020
Local time
1:09 PM
Tiger Cake

(We thought this was better than the compact bitter lemon cake.)
Serves 8-10
Preparation ~1 hour



50 ml melted butter, cooled
50 ml macadamia nut oil or rapeseed oil
50 ml (3-4 tablespoons) sour cream/crème fraîche
250 ml (~210 g) sugar
1 teaspoon vanilla seeds
1 teaspoon cinnamon
Zest of 1/2 - 1 orange
1/2 teaspoon salt
275 ml plain flour (all-purpose flour)
2-3 tblsp almond flour
1 teaspoon baking powder, mixed with flour
1 teaspoon baking soda, mixed with flour
3 room temp egg whites, beaten into loose foam (refrigirate the yolks and use them e.g. in lemon curd within 1-2 days with the peeled lemon)

Seasoning 1 (half or the dough): 1 tablespoon lemon juice, zest of 1/2 - 1 lemon and 3 teaspoons vanilla sugar

Seasoning 2 (half of the dough): 3 tablespoons cocoa powder, 1 teaspoon of instant (vanilla) coffee, (a pinch of chili powder) and 2-3 tablespoons milk


Line a high cake tin (ø 20 cm) with butter and breadcrumbs or almond flour. (I used a round oven dish with a ceramic cup in the middle). Mix all ingredients except the beaten egg whites in a bowl; mix them in the dough last in a gentle manner. Split the dough in two.

Season the first half with 1 tablespoon lemon juice, lemon zest and additional vanilla flavor. Mix carefully.

Season the second half with cocoa powder, instant coffee, (chili) and milk. Mix carefully.

Pour half of the lemony dough in the bottom. Pour in all of the chocolaty dough next. Finish by pouring the rest of the lemony dough on top. Thrust the dough with a fork here and there to form wavy patterns. Bake in the oven (175°C; fan 150°C) for about 45 minutes until the edges of the cake start to detach from the tin/dish and a testing stick or fork stays clean when stuck into the dough. Let cool in the tin/dish. Turn over on a serving plate and garnish with orange, herbs (e.g. lemon balm or mint) and icing sugar.



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