Ingredients:

4 large eggs
1 cup sugar
1 cup milk (low fat is fine)
1 cup vegetable oil
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 cups plain flour
1 Tablespoon baking powder
1/4 teaspoon salt
4-5 Tablespoons dark cocoa powder

Method:

Preheat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.

In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and almond extracts.

In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk to combine. Measure out just over two cups of vanilla batter and place it back in the medium bowl. Sift cocoa powder over the bowl and whisk until fully incorporated.

Put 3 Tablespoons of vanilla batter into the centre of the pan and let it spread slightly on its own. Put 3 Tablespoons of chocolate batter in the centre of the vanilla. It will push out the other batter and as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters, repeat the technique until all the batter has been used up.

NOTE: Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.

Bake for about 40 minutes, until the cake is light gold in colour and a tester inserted into the centre of the cake comes out clean.

Let the cake cool in the pan for 10-15 minutes, then turn out the cake and remove the parchment paper. Invert on to a wire rack and let cool before slicing.

Serves 10.

The Russian version.

Ingredients:

4 eggs
2 cups flour
2 cups sugar
300 grams yoghurt
2 teaspoons baking powder
2 Tablespoons cacao
1 cup sour cream
1 cup sugar

Method:

Prepare  two separate mixing bowls.

In each bowl mix 2 eggs,1 cup of sugar, 150g of yoghurt, 1 teaspoon baking powder and 1 cup of flour.

Add the cacao into ONE of the bowls.

Stir the batter thoroughly. Pour a tablespoonful of white batter into the centre of a frying pan (or any vessel you use for baking cakes). Then pour in some brown batter and alternate until both bowls are empty.

Bake the cake till done.

Filling:

Whip 1 cup of sour cream with 1 cup of sugar. Put it in the fridge until you are ready to use it.

Cut the cake into three horizontal parts and spread the cream over each of them.

Use your imagination and combine various creams and jams on each layer.

When you cut the cake you’ll see the slices will have a  zebra striped pattern.

Serves 8.

Post from: Madam Zebra's Blog

Zebra Cake

I remember my mother bringing in fresh ripe lemons from our lemon tree and cutting them in half. We would dip our half lemon in some sugar and suck the juice out. The sweet and sour sensation was fascinating and it was a treat we enjoyed as kids.

My mother was fastidious with our food habits and we never had soft drinks or lollies at home except for special occasions such as birthdays. Everything was mostly grown in our own garden and food was always home cooked. Take away food was a huge luxury rarely indulged in.

My friend gave me some bush lemons from his lemon tree and they are a far cry from the genetically modified fruit so prevalent in supermarkets these days. No need to dip these in sugar as they are not as sour as other lemons. The only truly sweet lemon I have come across which can be eaten just like an orange is the Meyer Lemon. It was the closest  to the old fashioned lemons ( in my opinion) until I was introduced to the Bush Lemon.

I have always wondered why the Meyer lemon was so different and according to Four Winds Growers:

It is slightly sweeter than the classic commercial varieties (Eureka and Lisbon). Its soft skin develops an orange hue when fruit is fully ripe, and its distinctive, mystical flavor combines lemon with a hint of tangerine. It is easy to grow, compact, and notoriously prolific in its blooming and fruiting. The tree often flowers twice a year, such that both fruit and flowers can be present all year long. What’s more, it does not need a lot of heat to ripen the fruit.

What a fabulous tree to have in your garden. And unlike the song Lemon Tree by Peter, Paul and Mary, the Meyer lemon is just as sweet as its flower and is certainly not impossible to eat! Give me a Bush lemon or a Meyer lemon any day.

Post from: Madam Zebra's Blog

Bush lemons and Meyer lemons