I love cookbooks, especially celebrity cookbooks. Lorraine Pascale is one of my favorite TV cooks and a few months ago I purchased her Fast, Fresh and Easy Food book, which is amazing.
The moment I saw the picture of her Crouching Tiger, Hidden Zebra Cake I knew I had to bake it. And here it is. Let me tell you how adorable this cake looks once you cut it into slices. And you will definitely get a lot of recipe requests.
Recipe from Lorraine Pascale's Fast, Fresh and Easy Food
4 large eggs
250 g caster sugar
100 ml milk
250 ml sunflower oil
1 tea spoon vanilla
475 g self raising flower
1 tea spoon baking powder
25 g cocoa
Preheat the oven to 180°C. Butter a 23 cm take tin and set aside. Put the eggs and sugar into a large bowl with the milk, oil, vanilla extract and 175g of the flour. Whisk with a hand held electric whisk for a minute or two, until smooth.
Pour half of the mixture into a separate bowl and stir in ½ tsp baking powder and 175g flour and set aside. In the other bowl, mix the cocoa, 125g flour and ½ tsp baking powder. Spoon two tablespoons of the plain mixture into the centre of the cake tin. Straight away spoon two tablespoons of the chocolate mixture on top. Continue doing this until all the mixture has been used – you will end up with lots of alternate rings of mixture in the tin. Don’t worry if it’s not very neat.
Cook for 40-50 minutes, until the cake is cooked through – a skewer inserted into the centre should come out clean. Turn the cake out onto a wire rack to cool before serving.