Pumpkin Zebra Cake VIDEO recipe

In a small bowl, combine the pumpkin puree with grated orange peel.

It's optional, you can leave the puree simple, but the peel will make the cake taste a little more flavorful.

In a larger bowl, combine 2 eggs with 125 g sugar, ¼ teaspoon of salt and  1 teaspoon of vanilla essence.

Beat with the mixer until foamy, then gradually pour in 50 ml of oil.

Mix in the pumpkin puree.

Add 170 g of flour and a teaspoon of baking powder.

Beat well with a whisk or mixer, until the mixture is smooth and without any lumps.

In another bowl, combine again 2 eggs with 125 g sugar, a teaspoon of salt and a teaspoon of vanilla.

Whisk until the mixture is frothy and gradually pour in 50 ml of oil.

Put 160 g of yogurt/kefir. Mine is a bit more runny, I recommend it like this.

Mix well.

At the end, add in 130 g of flour, a teaspoon of baking powder and 40 g of cocoa.

Beat well with a whisk or mixer until the mixture is smooth and lump-free.

Now we have 2 different batters - one with pumpkin and one with cocoa.

Line a 26 cm diameter round cake tin with baking paper.

Scoop 2 tablespoons of cocoa batter and place in the middle of the pan.

Right in the middle and on top of the cocoa, place 2 tablespoons of pumpkin batter.

Continue to alternate: 2 tablespoons of each batter, exactly in the middle of the previous layer.

Don't spread it, don't shake it, the batter alone moves from the middle to the edges.

In the end, you'll get a layered zebra cake with pumpkin and cocoa, very colorful and beautiful, like this one in the picture.

Bake in the preheated oven at 180 C for 50-60 minutes. At the end, you can do the toothpick test, to make sure it's cooked through in the middle.

Allow to cool completely.

And a closer section - very tender, soft, fragrant, delicious!

Enjoy!