Tiger Cakes

Any cakes that are made with buttery almond and chocolate get my attention. To make something resembling the natural stripes of a tiger is surely an adventure to the wild not be missed. There will be more fanciful cakes of all stripes on this week’s blogroll at TWD, “Tuesdays with Dorie” online baking group, using Dorie Greenspan tiger cakes recipe from Baking with Chez Moi.

This was a fun bake. The tiger cakes remind me of one of my favorite cakes, financiers, which are made similarly with almond flour, egg whites and brown butter.

Three large egg whites aerated one cup (100g) of almond meal/flour. Other dry ingredients: sugar, three tablespoons of all-purpose flour and salt, were added next. One stick of melted butter went into the batter, followed by 85 grams very finely chopped bittersweet chocolate. Next time, I’ll make sure to chop the chocolate in an elongated rather than a stubby shape I did here. The streak of chocolate is what creates the tiger stripes after it’s baked. The batter was distributed into greased silicone molds, one rectangular and one round. Baking time was relatively brief; 15 to 18 minutes in a 350°F oven was all it took.

The fun part was glazing the cakes with the chocolate ganache. It’s optional, according to Dorie. The chocolate ganache makes the cakes richer and more decadent. I don’t usually decorate my cakes; they get eaten quickly once they leave the oven. But the idea of replicating a striated tiger pattern caught my fancy. I took off outside the box with that!

 

Inspiration for the tiger stripes

 

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15 Comments

  • Reply
    Peggy the Baker
    October 13, 2015 at 1:38 pm

    I love the chocolate stripe decorations! These cakes do get eaten quickly, don't they? Even my imperfect ones (they really stuck like crazy to the pans) are almost gone. My husband says they are addictive!

  • Reply
    Ryan
    October 13, 2015 at 4:05 pm

    Very creative! I like how you mixed things up! My favorite photos are of the cakes with the "tiger" stripes on top.

  • Reply
    Cakelaw
    October 13, 2015 at 8:31 pm

    I don't usually decorate my cakes either, but I love your tiger striped cakes. These cakes were delish.

  • Reply
    Diane Zwang
    October 14, 2015 at 2:25 am

    I love your tiger stripes of chocolate. We loved these too and will definitely make again.

  • Reply
    sanya
    October 14, 2015 at 11:48 am

    Now that's a tiger cake! Love your creativity 🙂

  • Reply
    steph- whisk/spoon
    October 14, 2015 at 8:04 pm

    Inspiration is all around, right? I love your rectangular tigers!

  • Reply
    Nana
    October 15, 2015 at 12:40 am

    Love your cakes, the tiger stripes are the perfect finish to a lovely cake.

  • Reply
    Nicole
    October 15, 2015 at 12:56 am

    I love how you did the bar shapes and chocolate stripes. Definitely more tiger like!

  • Reply
    Nicole
    October 15, 2015 at 12:56 am

    I love how you did the bar shapes and chocolate stripes. Definitely more tiger like!

  • Reply
    flour.ish.en
    October 15, 2015 at 1:50 am

    Thank you all for liking the stripes. It was a last-minute adaptation. Glad it worked.

  • Reply
    Margaret @approachingfood
    October 15, 2015 at 2:58 am

    Love the different molds! I'd be so curious to see how elongated chocolate bits turn out. If you make them, post about it! And great job on these — they look so perfect!

  • Reply
    Ei
    October 15, 2015 at 10:11 pm

    I love that you striped your cakes. Good idea. Mine were certainly not naturally striped, so your solution would add a nice extra dash of tiger!

  • Reply
    Zosia
    October 15, 2015 at 11:15 pm

    You baked some in proper financier moulds – how perfect! I love how you effected the tiger stripes (lacking ones on the inside).

  • Reply
    flour.ish.en
    October 15, 2015 at 11:57 pm

    Zosia, you are exactly right about these financier moulds, shaped like gold bars.

  • Reply
    Karen @ From Scratch
    October 17, 2015 at 12:35 am

    I love your glazed tiger "stripes"!

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