Safari cakes (Tiger)
This cake was *Me* trying to make up my own Safari cake, so I wouldn't look like such a cake idea thief (Zebra cake) the image in my head looked a little different than this. But can you blame me? I'm in Morocco, baking in an 18th century oven that sits on my Mother in Laws tarrance. Lol! I also have no food coloring... :(
Follow the same tips and instructions from the Zebra cake recipe. The only difference is orange zest and juice are added to this recipe. You can also add a drop of orange food coloring to half the batter (white batter).
2 cups (all purpose) flour
3 teaspoons baking powder
Pinch of salt
1 cup sugar
1 cup oil
1 cup yogurt (creamy non Gelatine yogurt)
zest of 2 medium oranges
1/4 cup fresh squeezed orange juice
2 tablespoons cocoa powder (dutch processed)
In a bowl sift together your flour, baking powder, and salt, set aside.
In a large bowl with and electric or hand mixer beat your eggs, orange zest, and sugar until light and creamy, gradually add your oil until mixture thickens and the oil has been well blended into the mix. Add your yogurt and orange juice and mix well. Now you can add your dry ingredients (minus the cocoa) to your egg and sugar mix in 3 separate portions, mixing until combined but careful not to overmix batter. Divide your mix in two separate bowls, add 2 tablespoons of cocoa to one bowl, mix well until the cocoa has well blended but again be careful not to overmix your batter.
In a well greased and dusted round cake pan add 3 tablespoons of your vanilla batter in the center of the pan now add 3 tablespoon of chocolate batter on the center of the vanilla batter. Keep adding 3 tablespoons of batter on top of one another. DO NOT try to fix the batter, it will eventually fill your pan once your done spooning both batters on your cake pan. Carefully place your cake pan in preheated oven, bake for approximately 35-45 minutes or until cake/knife test comes out clean.