Crouching tiger hidden zebra cake

I’m in the need for something comforting but with a bit of summer freshness so this chocolate and orange bread fits the requirements perfectly. Baking brings people together it nutures and nourishes bonds. Therapeutically it does wonders for the soul and really helps me unwind and relax.  This is a messy one to make and SO much fun and very easy.  It doesn’t keep for long so do serve on the day you make it. Big love Lorraine x 

Prep time: 25 minutes Time 

baking in the oven: 35 minutes 

Makes: 12 wedges Equipment:

 23cm springform sandwich tin, large baking sheet, large bowl, medium bowl, zester, wire rack 

250ml sunflower (or other flavourless) oil, plus extra for greasing

 250g caster sugar

100ml semi-skimmed milk 

4 medium eggs (at room temperature)

 A few drops of vanilla extract 

300g self-raising flour

 1 tsp baking powder 

25g cocoa powder 

1 orange 

+ Preheat the oven to 180 ° C, (fan 160 ° C), 350 ° F, Gas Mark 4. Grease the bottom of the sandwich tin with a little oil, line with baking parchment and oil again. Set aside on a large baking sheet.

 + Put the oil, sugar, milk, eggs and vanilla extract in a large bowl and beat everything together well. It is best not to use an electric whisk as it will introduce too many bubbles, which are not needed for this cake. 

+ Pour out 400ml of this mixture (or 400g as it is the same in weight) into a medium bowl. 

+ Sift 175g of the self-raising flour into one bowl along with ½ teaspoon of the baking powder. Mix well and set aside. This is your vanilla mix.

+ Sift the remaining 125g of self-raising flour and ½ teaspoon of baking powder into the other bowl along with the cocoa powder. Finely grate the orange zest in, mix everything together well and set aside. This is your chocolate mix. 

+ Now, put a tablespoon of the vanilla mix in the middle of the tin. Then, using a clean tablespoon, put a blob of the chocolate mix in the middle of the vanilla one. Keep doing this, alternating between vanilla and chocolate, so you form a type of ‘bull’s eye’ or ‘target board’ look. Each time you dollop a blob in, the whole mix will spread out on the base. By the time you have used up both of the cake mixes, they should have just reached the edge of the tin. 

+ Bake in the oven for 35 minutes.

 + Check the cake is cooked by inserting a skewer into the centre. It should come out clean. If not, then return to the oven for another 5 minutes or so until cooked. Once cooked, remove from the oven and allow to cool for a few minutes in the tin. Then carefully remove from the tins and leave to cool completely on a wire rack (but it is also fine to eat it warm!).

Share this recipe with someone who would like to eat it or bake it.

Recipe in fast, fresh and easy food available here.




  1. Ramani Thangarasah-Halliwell
    2nd February 2018 / 12:04 pm

    Hi in the recipe it says 300g flour but within the method it says 175g and remain 125g flour is this a typo?.

    • Joan
      24th April 2018 / 4:27 pm

      Yes I thought the amounts were odd since are using 25g Cocoa powder which usually replaces same quantity of flour, so would be 150g flour for vanilla mix and 125 g flour and 25g Cocoa for chocolate mix which adds to 300g ?

      • Joan
        24th April 2018 / 4:55 pm

        Also, forgot to mention, I have made this cake a few times and is delicious!
        However, using the 175g of flour for the vanilla mix makes it a much stiffer mix than the chocolate mix and so it does not flow so well and you can end up with excess chocolate mix when spooning into baking tin.

  2. Rainbow
    8th February 2018 / 7:34 pm

    No it’s correct, the 175+125 make 300g. The 125g flour will be mixed with the cocoa powder.

    • Ramani Thangarasah-Halliwell
      24th April 2018 / 7:52 pm

      Thank you very much.

  3. Rainbow
    8th February 2018 / 7:36 pm

    I don’t have a 23 cm round tin. I’ve got 20cm round or 20cm square tin – which would be best to use? I don’t need the target pattern as I’m going to cover in chocolate icing but don’t want to mess up the pattern inside the cake.

    • 13th February 2018 / 3:45 pm

      HI there, the cake will be too think in the smaller tin and I do not know how it will be in the square tin. It needs to be the right size tin for the recipe to work as written. Thanks so much x

  4. Amy
    10th June 2018 / 11:10 am

    The quantity is way too much for a 9”/23cm sandwich tin (2” deep). My cake has risen up well over the sides and I’m now at 45 mins baking time and it’s still very underdone in the middle and getting very dark around the edges.

  5. Helen Franks
    25th July 2018 / 11:29 am

    Made it last night – turned out really well and very impressed!

      • Helen Franks
        25th July 2018 / 11:43 am

        shame I can’t leave a pic on here, but as a cake bakerholic I enjoyed making it!

  6. Julie
    25th September 2018 / 1:29 pm

    Making this cake for the MacMillan Coffee Morning on Friday. Wish me luck!

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