That looks great! Would love the recipe.
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Ok, I think I’m settling on a savory quick bread and a loaf cake.
Re loaf cake, I came across the Tiger Cake again, and I think that might be a fun choice. (@MunchkinRedux might have started us down the road of tiger cakes. I liked the marble cake I made from Yossi or someone else, but I really like the idea of an oil cake from Alice Medrich given my timeline.)
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It’s this easy peasy recipe: https://www.seriouseats.com/easy-no-knead-olive-rosemary-pistachio-focaccia-kenji-recipe. This is my second time making it. The first time I on,y used rosemary. This time the sweet onion instead of the olives and pistachio. I used a 9x13 cake pan.
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I was using Alexandra’s, but I will give this is a shot next time I make focaccia. Thanks!
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If you make the Medrich version, please let us know your opinion. It looks good!
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This is my go-to focaccia and must be brought to all family gatherings! Love it!
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I may mix up the two, as I think you did
Update on these bars. Wow. They only get better as the days go on. My culinary schooled relative called them “perfect.” (High praise coming from him!) The texture is completely irresistible. I still do find them a bit too sweet for me (my daughter disagrees!), so I may tinker with the sweetness level next time… Or not 
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All done.
I made 2 Tigerkaka / tiger cakes in loaf form, using the Medrich recipe. (1 recipe calls for a 10-12 cup tube pan, and fit perfectly into 2 loaf pans.)
I followed the recipe surprisingly faithfully 
except that I used a mix of sour cream and milk instead of just milk, because I had that pesky container that was aging in my fridge.
And I used Chetna Makan’s spinach loaf recipe as a base for “spanakopita bread” — with added feta and cheddar.
I sautéed the spinach with lots of garlic and red chilli flakes first, rather than boil it per the recipe. Also used sour cream instead of yogurt because it needs to be used up, and thinned it with milk.
Baked mini loaves because I thought they would be a better sized slice for the gathering, whether we eat it as an app, or with the main meal.
I think I’m baked out, but I’ve got a notion to make Makan’s tomato loaf as well, using oven-roasted tomatoes I jus picked up. Let’s see if I get a second wind!
Not going to cut into either till tomorrow with the first recipients.
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Just beautiful! Sweet and savory look very appealing!
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On the topic of marble cakes, my favourite is Donauwelle. Waves of the Danube. Marble cake, cherries, buttercream and topped with ganache.
I have a recipe card from a cousin somewhere. I really should get around to making it.
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Thank you!
The tiger cake loaves baked up a bit wonky because the silicone pans are a tight fit in the baking tray, vs the metal loaf pans (which I didn’t use because at the time I thought I’d bake the spinach loaves in them).
But hopefully they’ll slice up with some fun marbling!
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Look forward to seeing it!
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She LIED!
I realized that I’m better off slicing the minis for travel, and because I don’t trust people’s knives 
(from experience).
And the silicone molds are too bendy for travel, so I had to trim the ends anyway to resize the big loaves to pack into metal pans, so why not slice one through the middle just to investigate 
Issabit wonky, but still cute.
Both taste good (what else was I to with the trimmings, huh? 
)
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Tigerkaka is looking like an evil wonky clown the more I stare at the pic.
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Ha, that was exactly my reaction. Well, wonky clown at the very least.
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Tigercake all day!
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Looks great!
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They both look amazing and… that’s a lot of baking!
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