Zebra Cake

Source

My friend Irina

Taste 4 (out of 5) - both versions

Difficulty 3 (out of 5) - both versions

Ingredients - the original version

- 5 eggs (350 cal)

- 2 cups sugar (1640 cal)

- 100 g butter (750 cal)

- 400 g sour cream (855 cal)

- 2 tsp baking powder

- 3 cups flour (1350 cal)

- 2 tbsp cocoa powder (25 cal)

Total 5070, 2 loaves, 20 servings, 254 cal/serving

Ingredients - healthier version

- 3 eggs (210 cal)
- 4 egg whites (60 cal)

- 1 cups sugar (820 cal)

- 2/3 cups agave nectar (550 cal)

- 100 g non hydrogenated margarine (750 cal)

- 400 g non fat yogurt (180 cal)

- 2 tsp baking powder

- 3 cups flour (1350 cal)

- 2 tbsp cocoa powder (25 cal)

Total 3945, 2 loaves, 20 servings, 197 cal/serving

Instructions

1. Mix all the ingredients except cocoa powder until smooth.

2. Divide the dough into 2 halves, and move one half to a separate bowl. Add the cocoa powder to one of the halves.

3. Grease two 9x5 inch loaf pans. Place half of the dark dough at the bottom, add one half of the white dough on top, repeat similarly with the rest of the dough to create interchanging black and white layers.

4. Bake in an oven preheated to 375F for about an hour for the original version, or bake on 375F for the first half hour and on 350F for an additional half hour for the healthy version.

Afterthoughts

- This is quite a moist cake. Bake it longer if you want a dryer consistency.

- For the healthier version the dough is much more liquid, so it is easier to pour it into the form, but you don’t get such a pronounced zebra pattern.

- I tried substituting 1/3 of the cocoa powder with instant coffee. It turned out more bitter than I expected, and I will probably not do it in the future. But someone who really loves coffee, might like the idea.