Nadiya Hussain's zebra cake

She’s a Bake Off champion, a royal cake baker and a Loose Woman, and now she’s turning her hand to getting children in the kitchen. Nadiya’s here with a chocolate zebra cake for the whole family, from her new book Bake me a Story.

Ingredients

For the cake

175g unsalted butter, softened, plus extra for greasing175g caster sugar225g self-raising flour1 ½ tsp baking powder3 medium eggs1 tsp almond extract1 ½ tbsp. cocoa powder

For the icing

25g unsalted butter15g cocoa powder, sifted2 tbsp milk100g icing sugar25g white chocolate

180 °C fan / 356 f / gas mark 6

Method

Preheat the oven to 180 °C fan / gas mark 6. Lightly grease a 900g loaf tin, and line the base of the tin with a strip of baking parchment, letting it overhang at both ends so you can pull the cake out after its baked.To make the cake mixture, put the butter, sugar, flour, baking powder and eggs in a bowl and beat until well combined. Transfer half the cake mixture into a separate bowl. Stir the almond extract into the mixture in one of the bowls.

Mix the cocoa powder with 2 tablespoons of hot water to make a paste. Add this to the other bowl and mix thoroughly.

Randomly spoon dollops of each mixture into the prepared tin until both mixtures are finished. Smooth the top to make it level.

Bake in the oven for 50-60 minutes.

The cake should spring back when touched.

Remove from the oven and leave to cool in the tin for 10 minutes, then turn it out and leave to cool completely on a wire rack.

For the icing

Melt the butter in a small pan, then add the cocoa. Stir and cook gently for 1 minute, then stir in the milk and the icing sugar and take the pan off the heat. Leave the mixture to cool completely, then spread it over the top of the cake.

Melt the white chocolate and dollop it on top of the icing. Run the tip of a skewer through the dollops to give the icing a ripple effect and leave it to set.