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    You are in: Home / Recipes / Alice Medrich's Tiger Cake Recipe
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    Alice Medrich's Tiger Cake

    Alice Medrich's Tiger Cake. Photo by Mme M

    1/2 Photos of Alice Medrich's Tiger Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    Chef Kate's Note:

    A wonderful marble cake made with extra virgin olive oil and a touch of white pepper. It actually improves on the second day, it's delicious toasted, it freezes beautifully and it's self-marbling! Cook time does not include cooling time.

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    Units: US | Metric


    1. 1
      Position a rack in the lower third of your oven and pre-heat to 350 degrees F.
    2. 2
      If using a 10 or 12" tube or bundt pan, grease and flour the pan; if using two 6-cup loaf pans, line the pans with parchment.
    3. 3
      In a small bowl, mix the cocoa, 1/2 cup sugar and 1/3 cup water together until well blended; set aside.
    4. 4
      Mix the flour, baking powder, salt thoroughly and sift together onto a piece of waxed paper; set aside.
    5. 5
      In a large mixing bowl (with the whisk attachment if you have it), beat the sugar, oil, vanilla and pepper until well blended.
    6. 6
      Add the eggs one at a time, beating well after each addition.
    7. 7
      Stop the mixer and add one third of the flour mixture; beat on low speed until just blended.
    8. 8
      Stop the mixer and add half the milk; beat on low until just blended.
    9. 9
      Repeat with another third of the flour, the remaining milk and the rest of the flour.
    10. 10
      Pour three cups of the batter into another bowl and stir in the cocoa mixture.
    11. 11
      Pour one third of the plain batter into the prepared pan (or divide between the two loaf pans)and top with one third of the chocolate batter.
    12. 12
      Repeat with the remaining batters, but don't worry about marbling--it happens by itself during the baking.
    13. 13
      Bake until a cake tester comes out clean, about one hour and ten minutes for either the bundt/tube pan or the loaf pans.
    14. 14
      Cool in the pan(s) on a rack for 15 minutes. Loosen the cake from the sides of the pan(s) to release, invert and invert again so the cake ends up right side up on the rack.
    15. 15
      Cool completely before slicing.

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    Ratings & Reviews:

    • on April 06, 2010


    • on July 05, 2007


      This is a delicately flavored, even-textured loaf cake that is easy to make. My chocolate batter fell to the bottom a bit, still, there was marbling that pleased me. The chocolate part of the cake was good and chocolaty without being overly sweet. Very, very nice to serve! I shared this with adults and kids, and everyone loved everything about the cake!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Alice Medrich's Tiger Cake

    Serving Size: 1 (143 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 487.6
    Calories from Fat 194
    Total Fat 21.6 g
    Saturated Fat 3.9 g
    Cholesterol 90.9 mg
    Sodium 150.0 mg
    Total Carbohydrate 68.8 g
    Dietary Fiber 2.0 g
    Sugars 41.9 g
    Protein 7.2 g

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