Good Cake


Time: 60 minutes


  • 200 g butter
  • 2 dl sugar
  • 2 tbsp vanilla sugar
  • 3 eggs
  • 1 orange – juice & grated peel
  • 5 dl flour (can be 1/2 wheat and 1/2 spelt or any gluten-free mixture for gluten free version)
  • 1 1/2 tsp baking powder
  • 1 1/2 dl cream
  • 1 carrot – peeled & grated
  • 1 dl cacao
  • dried grated coconut for greased form instead of flour
  • 2 tbsp butter for form-greasing

…………………………Additional Bliss…………………………..

  • Hazel nuts or Almonds
  • Raisins
  • Jammed orange-peel

Kitchen equipment: 

  • Oven
  • Baking form
  • 2 l bowl
  • 1 l bowl
  • Cutting board & knife
  • Toothpick
  • Peeler
  • Wooden spoon
  • Plate

 How to: 

  1. Preheat the oven to 175°C.
  2. Grease baking form with butter and cover it with coconut.
  3. Take 2 l bowl. Blend butter and sugar.
  4. Add eggs. One egg at the time.
  5. Add orange peel and juice.
  6. Take 1 l bowl. Mix flour and baking powder.
  7. Add this flour mixture little by little into egg-mixture, while adding cream little by little.
  8. Put half of the mixture into the 1 l bowl and blend cacao into it.
  9. Into 2 l bowl, add grated carrot and any “additional bliss” you like. Put this mixture into greased baking form.
  10. Put cacao mixture into the baking form and with a wooden spoon blend it slightly so a nice pattern will be visible when the cake is sliced.
  11. Put it into oven for about 40 min and after the first 30 min check it with toothpick. If it comes out clean the cake is ready.
  12. Take it out of the oven and turn the form bottom-up on a plate and cover it with folded towel to keep it warm. The cake should fall on the plate slowly itself. “Patience training”.
  13. Taste it and think about upgrades.
  14. Tidy up.
  15. Let me know about your production in a comment.



Recipe: Variation of Monika Ahlberg´s Tigerkaka (Rosendals Trädgårdscafé cookbook)
Photographer: Klara Kvicerova, 2014


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