Here are step-by-step instructions for making Almond and Cocoa Zebra Pound Cake from scratch in 10 Steps (with Pictures). An easy pound cake recipe – healthy, nutty, bicolored zebra design pound cake; every bite is full of roasted almond and rich cocoa flavors. Pound cake is the easiest cake to make. Simply flour the pan, mix the ingredients in a bowl, pour and bake. To make the cake looks prettier, I baked it in a Bundt pan. The cake will sure make you and your family smile.

How to make Almond and Cocoa Zebra Pound Cake

Servings:

8-10 persons, makes 1, 24cm Bundt pan

Ingredients:

227g butter
250g sugar
250g eggs (approximately 5-6 eggs)
250g all-purpose flour
1tsp baking powder
3tbsp cocoa powder
80g raw whole almonds (with skins)
1tsp vanilla extract (optional)

Method:

1. Roast almond at 180°C for 10-12 minutes (optional). Let the almonds cool slightly. Grind to fine.
2. Grease and flour a Bundt pan. Chill the pan until use.
3. Sift all-purpose flour and baking powder together.
4. Beat the eggs.
5. Cream the butter. Add sugar and whisk until fluffy.
6. Add the beaten eggs little by little in 4 or 5 times. Each time, whisk until well mixed.
7. Add vanilla extract and whisk until well mixed.
8. Gently fold the flour into the mixture until well mixed.
9. Divide the mixture in half. Add cocoa powder in half of the mixture and fold until combined. Add ground almonds in another half of the mixture and fold until combined. Put the mixtures separately in two piping bags (with or without pastry tip). Pipe the mixtures alternately in circular movement into the prepared pan.
10. Tap the filled Bundt pan on the counter a few times to let out air. Bake in preheated oven at 170°C for 30 to 35 minutes or until a cake tester inserted into the center comes out clean. Remove cake from the pan and leave it to cool on a wire rack.

Note:

• Butter:Sugar:Eggs:Flour ratio 1:1:1:1. I used only 227g of butter making this cake because I thought the butter was 250g per block. Higher ratio of butter to the other ingredients will make the cake moister.
• Dry ingredients such as roasted almond and cocoa powder will absorb the moisture of the cake. If you prefer a moister and slightly less dense pound cake, add 250ml of milk in this recipe.
• Baking powder plays a relatively small role in leavening pound cakes. However, baking a pound cake without baking powder may result in a grainy, heavy cake with an unappealing texture.
• If you are skilled enough, you can opt to bake it without baking powder. Make sure you mix the ingredients correctly since the eggs are the sole leavening agent. Beat the butter and sugar for a full five minutes and allow at least two minutes of mixing after you add each egg. Fold in the dry ingredients by hand as gently as possible for the best height.
• Make your own vanilla extract, read: How to make Vanilla Extract from Vanilla Beans (DIY Vanilla Extract).