|Nutritional Guidelines (per serving)|
|Servings: 20 slices (20 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Many Scandinavian and Scandinavian-American cookbooks contain at least one recipe for Tiger Cake or tiikerikkakku. This easy-to-prepare marbled Bundt cake or kugelhopf-type cake is considered a coffee cake in Finland. We believe the moniker “tiger cake” comes from the swirled appearance of the crumb, reminiscent of a tiger’s markings. Coffee cakes appear at everything from family gatherings to fancy affairs in Finland. Here's my version of Finnish Tiger Cake, marbled with luscious chocolate and orange layers.
- 1 cup margarine (or butter)
- 2 cups sugar
- 5 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 1 orange (zest and juice)
- 2 tablespoons dark cocoa powder (I use Hershey's "Special Dark")
Place the rack in the middle of the oven and heat to 350 degrees: grease and flour a Bundt pan or kugelhopf pan or a babka pan. Beat butter and sugar together until creamy. Sift together flour and baking powder. Alternately, add eggs and flour to the batter until all are combined. Stir in vanilla.
Place 1/3 of cake batter into a separate mixing bowl and stir in cocoa powder and juice of 1/2 orange.
In the original bowl containing the majority of the batter, stir in all of the orange zest and the juice of the remaining 1/2 orange. Spread 1/3 of orange batter evenly in the bottom of the prepared Bundt pan.
Gently dribble half of the chocolate batter on top with a spoon or frosting bag. Repeat layers, ending with orange batter on top. Bake on the center rack of the oven for 1 hour. Remove from the oven and let cool on a wire rack for 20 minutes. Then invert onto the wire rack to cool completely.