The Swedish name for this cake is “Tigerkaka”, or “Tiger cake”, but I guess that the correct translation is Marble Cake. At the end of the 1970s, I bought a cookie mold, it also contained some recipes. A recipe that is incredibly frequent in our household is the marble cake. It is still our kids favorite cake. We also have fun how the chocolate mix is distributed every time, we have a little guess game about what it represents, I think I enjoy the game more than anyone else 😊
When the children were younger, I always used to freeze the sliced marbled cake. It was convenient to take out some slices when we wanted to have some cake with our afternoon tea or coffee, or as we call it in Swedish “Fika”.
I show one technique (a very easy one) in the video, I show another technique in a separate video down below.
I use the same batter to make a soft lemon cake. Instead of cocoa, I grate the peel of a lemon and mix it in the batter along with 1-2 tablespoons of lemon juice. Then I also make a glaze consisting of lemon juice from one lemon and 1 dl of powdered sugar and a little grated lemon. Pour it over the cake when it is warm and allow it to stand and ripen for a few hours so that it matures and gets an abundant lemon flavor.
1.5-liter rectangular mold
200 grams of butter
3 dl of sugar
2 teaspoons vanilla sugar
4 dl of wheat flour
2 teaspoons baking powder
1 dl cream or flour
1 – 2 tablespoons cocoa
- Dress a 1.5-liter rectangular mold with parchment paper.
- Stir fat, sugar and vanilla sugar porous.
- Add one egg at a time.
- Mix flour and baking soda, stir the mixture into the batter along with cream or milk.
- Pour 3/4 of the batter into the mold.
- Mix the cocoa in the rest of the batter and pour over the cake. Use a fork to mix the batter into the mold.
- Bake in 175-degree (Celsius) oven for about 1 hour.