Zebra cake with cocoa

Name: Zebra cake with cocoa
Ingredients: 100 g raisins; 50 ml cognac; 2 eggs; 150 g sugar; 1 teaspoon grated orange zest; 5 ml vanilla essence; 50 ml neutral oil; 200 ml whole milk; 250 g unsifted flour; 5 g baking powder; 1/8 teaspoon salt; 4 teaspoons cocoa

Dessert - Zebra cake with cocoa by Livia H. - Recipia

Zebra cake with cocoa gets its stripes when you pour the plain and cocoa batters, one spoonful at a time, into the center of the pan. This two-color cocoa loaf cake stays soft, with raisins and orange zest throughout. I let the eggs come to room temperature before I start making the batter. Preparation: 20 minutes. Baking: 30-35 minutes. Resting: 15 minutes. Total time: 65-70 minutes. Servings: 8. About 330 kcal and 6 g protein per serving.

Ingredients

100 g raisins
50 ml cognac
2 eggs
150 g sugar
1 teaspoon grated orange zest
5 ml vanilla essence
50 ml neutral oil
200 ml whole milk
250 g unsifted flour
5 g baking powder
1/8 teaspoon salt
4 teaspoons cocoa

Preparation

1. Soak 100 g raisins in 50 ml cognac for 15 minutes. Drain them and reserve the drained cognac. 2. Beat the eggs with the sugar, grated orange zest and vanilla essence until the mixture is pale. 3. Gradually pour in the oil and milk, then add the drained cognac and mix. 4. Mix the flour with the baking powder and salt. Gently fold them into the liquid mixture until no streaks of flour remain. 5. Divide the batter in two. Mix the cocoa into one half. 6. Line a 25 x 10 cm loaf pan. Put a spoonful of plain batter and a spoonful of cocoa batter in the center, alternating. Sprinkle the drained raisins between the layers of batter. 7. Bake in an oven preheated to 180°C for 30-35 minutes. When a toothpick comes out clean, remove the loaf from the oven.

Notes

Slice it once it has cooled and serve with coffee or black tea. Grate only the orange part of the peel, because the white part can taste bitter; small raisins are easier to scatter between the layers. In a 25 x 10 cm loaf pan, the batter sits at a suitable depth, while a deeper pan may need a few extra minutes. The cognac goes into the batter uncooked; for an alcohol-free version, soak the raisins in 50 ml apple juice and use the drained liquid instead of the cognac. Keep it covered in the fridge for up to 3 days. Lemon zest can replace the orange; the loaf contains gluten, milk and eggs.