TIGER CAKE

PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 8

This cake contains two different batters – one flavoured with orange and the other chocolate – that are layered alternately in the cake pan. The batters swirl together during baking to create a striking cake with tiger−like stripes. 1 tablespoon cocoa powder, to dust

185g butter, softened

1½ cups (330g) caster sugar

3 eggs, at room temperature

1¾ cups (260g) self−raising flour

¼ cup (35g) plain flour

¼ cup (60ml) milk

2 tablespoons cocoa powder, extra

1 tablespoon milk, extra

1 tablespoon finely grated orange rind

1 tablespoon freshly squeezed orange juice

1 tablespoon icing sugar 1 Preheat oven to 180°C/160°C fan. Grease a 21cm kugelhopf cake pan; dust with cocoa, tap out excess cocoa. 2 Beat butter and caster sugar in a small bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.

Stir in combined sifted flours and milk, in two batches, until just combined (Step 1).

3 Divide mixture between two medium bowls. Stir extra sifted cocoa and extra milk into one bowl of mixture (Step 2). Stir rind and juice into the second bowl.

4 Spread a third of the chocolate mixture into pan; level the mixture with the back of a spoon. Top with a third of the orange mixture. Repeat layering (Step 3) twice more. Gently tap the cake pan on a work surface to remove any air pockets.

5 Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning, top−side up, onto a wire rack to cool. Just before serving, dust with the sifted icing sugar.