It has been a while since I blogged. First, it was my three-week vacation that I extended to two and half months as we were having so much fun. Then, the two little ones had to deal with jet lag when we returned and this was followed by my 5 year old starting kindergarten. I was more anxious about her first day then she. Just when we were getting into a routine...Ramadan started. So although late, let me wish everyone Ramadan Kareem and also a very belated happy Onam!
During my vacation, I did absolutely nothing other than enjoy good food and time with my family. I did jot down some new recipes to share with everyone here. With all the activities that my 5-year old is involved in, I hope to post at least one recipe a week or so. Hopefully I can keep up.
As I was blog hopping before I went for my vacation, I came across Farida's excellent blog of Azerbaijani food - not something that I was familiar with. I love her blog - there are some excellent recipes, photos and some step by step instructions with photos. The Zebra cake is from her blog. Although she has corrected her recipe recently, I had made this cake before she had corrected and did reduce the amount of cocoa powder according to my judgement. The cake came out perfectly and I was dying to cut it to see the zebra stripes. I am definitely going to make this cake again; although I might experiment and tweak it a bit. Maybe add lemon or orange zest or perhaps use almond extract instead of vanilla. If these adjustments work out, I will surely update this post. Until then, all I have to say is thank you Farida for posting and sharing the recipe for this beautiful cake.
Like Farida says - Nush Olsun! Enjoy!
- 4 large eggs, at room temperature
- 1 cup/8oz/250g granulated sugar
- 1 cup/8 fl oz/250 ml milk, at room temperature
- 1 cup/8 fl oz/250 ml oil
- 1/3 tsp vanilla extract/powder
- 2 cups/10 oz /300g all purpose flour
- 1 tbsp baking powder
- 2 tbsps dark cocoa powder
Preheat the oven to 350F/180C
In a large bowl, combine eggs and sugar. Using a hand held electric mixer or wire whisk beat until the mixture is creamy and light in color.
Add milk and oil, and continue beating until well blended.
Add vanilla powder/extract and baking powder to the mixture. Gradually add the flour and beat until the batter is smooth and the dry ingredients are mixed well.
Divide the mixture into 2 equal parts. Keep one portion as it is and add cocoa powder to the other and mix well.
Lightly grease the cake pan with oil/butter or PAM for baking spray.
Next is the most time consuming part, but it is worth every minute.
Start with 3 heaped tablespoons of plain batter into the middle of the baking pan. Then scoop 3 tablespoons of the cocoa batter and pour it in the center and on top of the plain batter. Do not tilt the pan, the mixture will spread on it's own and fill the pan. Continue this way till you finish both batters. There are some excellent step by step pictures in Farida's AZcooking blog check them here.
Bake in the oven for about 40 minutes or until a toothpick inserted comes out clean. Farida says do not open the oven door at least for the first 20 minutes or the cake will shrink and not rise.