Zebra Cake

Sometime in June we published a recipe for Zebra Cake and were inundated with comments from people who loved the look of this unique desert.

Since then I’ve checked out a lot of other blogs and it seems I’m not the only one who’s been baking it recently; the whole world has gone Zebra Cake mad!

Following is a list I’ve come up with simply by following people who’ve linked to me, people who’ve linked to them, and so on (it’s hard work being a food blogger).  I wasn’t the first person to bake Zebra Cake in the blogosphere and it looks like I certainly wont be the last!

Make sure to let me know if you decide to bake Zebra Cake too and I’ll add you to the list.

If you’ve got the taste for some Zebra Cake then why not try some of these out for size:

http://arundathi-foodblog.blogspot.com/2008/07/zebras-and-leopards.html

http://srefoodblog.blogspot.com/2008/07/tiger-cake.html

http://caketopia.blogspot.com/2008/07/zebra-cake.html

http://www.foodiewithfamily.com/blog/?tag=zebra-cake

http://www.whiskblog.com/2008/08/tuesdays-with-dorieblack-and-white.html

http://bakingbites.com/2008/07/zebra-cake/

http://flickr.com/photos/23800647@N08/2520026611

http://www.flickr.com/photos/ashasusan/2743049839/

http://passionateaboutbaking.blogspot.com/2008/05/check-out-my-stripesim-zebra-cake.html

http://azcookbook.wordpress.com/2008/02/15/zebra-cake/

http://annesfood.blogspot.com/2008/09/zebra-cake-mishap.html

http://lospaziodistaximo.blogspot.com/2008/07/strisce-golose.html

http://ovenhaven.wordpress.com/2008/05/11/all-grown-up/

http://castsugar.blogspot.com/2008/05/zebra-cupcake.html

http://www.opensourcefood.com/people/ovenhaven/recipes/zebra-cake

http://www.browneyedbaker.com/2008/08/16/zebra-cake/

I’ve just signed up and have no idea what I’m doing (as usual) - you can find me lurking around at http://twitter.com/realepicurean - click on “follow” to see what I’m up to!

The baking this time around is for good reason - my Wife (Gosia) has been busy preparing a birthday cake for my Mum’s 60th birthday.  An excellent choice of cake, too - Nigella Lawson’s Autumnal Birthday Cake (from How to be a Domestic Goddess) - oozing with the taste of maple syrup and pecans, and covered in gooey sticky meringue mixture.  What’s more, Gosia baking means I get to be a bit of a pain by licking the remains out of the cake mixture bowl (don’t do this at home though - uncooked eggs, as Gosia pointed out)!

Since it’s Nigella’s recipe I’m not going to repeat it here - but I did notice another blog that has, and would suggest heading over there.

Oh, and in typical English style, yesterdays torrential rain has been cast aside in what appears to be a Summer resurgence today - hence the cake photograph taken outside!

Rosemary has gone from strength to strength since then and it now seems she’s been on our boxes for ever.  Her almost head mistress like personality have made her perfect for her own cooking school’s transition to TV, and hugely entertaining on Ladette to Lady.

“School For Cooks” is her brand new book based on the TV series of the same name.  The official introduction states “Rosemary’s passion for cooking and teaching makes impressive dishes achievable for the everyday family cook” and certainly seems to be true, reflecting the modern haute cuisine for which she is famous in an educational, down to earth manner.

The photography is also second to none, featuring mouth wateringly over saturated images which are irresistable.  Certainly attention grabbing is the “Beetroot Consomme with Wild Mushroom Ravioli” which is so garishly purple and silky smooth looking that it just has to be tried!

Title:  School For Cooks

Author(s):  Rosemary Shrager

Published:  01 August 2008

And I have a confession to make.  Although blackcurrant jam is by far one of the easiest to make, mine was cooked for too long - I watched the Olympics a little too much at the neglect of the bubbling saucepan.  It’s still delicious but perhaps little too thick for spreading and hence will go well dolloped into a bowl of hot oats for breakfast…

Follow the recipe and remember to check for setting point (unlike me) and all will go well, I promise!

Blackcurrant Jam Recipe - Ingredients

• 1kg blackcurrants (stalks removed)
• 1kg caster sugar
• 120ml water

Blackcurrant Jam Recipe - Method

1. Bring the water and sugar to the boil and simmer for 5 minutes to create a syrup
2. Add the blackcurrants and bring back to the boil; leave for another 10 minutes
3. If you have a thermostat, check the temperature; 105 degrees is perfect for setting point.  If not then pour a teaspoon of jam onto a cold plate.  If it is jelly like it’s ready - the jam thickens on cooling.
4. Pour into sterilised jars and keep for absolutely ages unopened and a few weeks when open (in the fridge).

Enjoy this however you like!

The judges, by the way, were myself, Trig, Julia and Amy.  As way of thanks you should all hug them next time you see them.

Well done to all those who won (who are quite entitled to display the DMBLGIT logo, right, on their blog by way of reward) and even those who didn’t - all of you took fantastic photographs!  Make sure to check out Andreea’s blog for the August edition of DMBLGIT, too.

Drum roll please!

Overall Winners (highest total scores):

First Place: Strawberry Balsamic Jam with Lemon Lavender Buttermilk Scones

Strawberry Balsamic Jam with Lemon Lavender Buttermilk Scones

Second Place: Chocolate Pasta

Chocolate Pasta

Joint Third Place: Gamberoni, crema di patate e cipolle caramellate (Shrimps, potato soup and caramelised onions)

Gamberoni, crema di patate e cipolle caramellate (Shrimps, potato soup and caramelised onions)

Joint Third Place: Sweltering Jamaican Hot Pepper Shrimp

Sweltering Jamaican Hot Pepper Shrimp

Following are winners for individual categories, the titles of which are fairly self explanatory:

“Edibility” Category Winner: Egg Yolk Spillage

Egg Yolk Spillage

“Originality” Category Winner: Psychedelic Cheesecake

Psychedelic Cheesecake

“Aesthetics” Category Winner: Chinese White Cut Chicken

Chinese White Cut Chicken

Still, enough complaining.  Days like this mean one of two things, either a) a barbecue (traditionally in England this is all the meat you can lay your hands on, from sausages through to burgers all in the same meal) or b) salad.  I’m opting for the latter since I binned my barbecue in protest about the poor weather a month or so ago.

A Greek Salad is the ultimate in simplicity and tastes delicious.  We enjoyed ours with tzatziki and crusty bread creating glorious memories of our honeymoon in Chania, Crete…

Note:  There’s two exciting things happening this month you need to know about.  Number one, I’m hosting “Does My Blog Look Good In This” - so make sure to check out the gallery.  Number two, Julia at “A Slice of Cherry Pie” is hosting the seasonal food blogging challenge “In the Bag“.  Check them out!

Greek Salad Recipe - Ingredients (Serves 2 comfortably)

• 4 medium Vine Tomatoes
• 1 block of Feta Cheese
• 1 Cucumber
• 1 Red Onion
• 1 Handful Kalamata olives
• Oregano (optional)

Greek Salad Recipe - Method

Dead easy this one.  Dice up the tomatoes and cucumber and place in a bowl.  Peel and slice the onion and add with the olives.  Sprinkle in a oregano and pepper and then toss it all around with your hands.  Place in bowls with the feta cheese on top (as illustrated), drizzle with good quality olive oil and enjoy!

Yep, you guessed it (perhaps rather obvious given the photograph, taken by my Wife) - Frogs.  From big ones to tiny ones the size of your thumbnail (which oddly seem to exist in abundance in the forest miles from the closest lake), they’re everywhere.  Still, they seemed to keep both the storks which visited our garden each morning and my Wife’s dog entertained for hours on end!

Just time before I disappear to remind you all that I am the host of this month’s “Does My Blog Look Good In This” food photography event.  You can read more about it here, and check back in the next few days for the image gallery.