Dream cake with barley and berries
Recipe Type: dessert, baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12
A moist and sweet sponge cake balanced with nordic berries, topped with a chewy malt and barley caramel - serve it warm with a scope of ice or cold for afternoon tea.
  • 275 g flour (try old wheat varieties e.g. ├śland wheat or spelt)
  • 3 tsp. baking powder
  • 2 tsp. dried sweet woodruff (optional, or use vanilla instead)
  • 3 large eggs
  • 300 g sugar
  • 90 g butter, melted
  • 200 ml single cream or whole milk
  • 175 g fresh/frozen black currants, red currants, lingonberries or blue berries.
  • Topping:
  • 200 g butter
  • 75 ml single cream or whole milk
  • 375 g brown sugar
  • 175 g barley flakes (or rolled oats)
  • 3 tsp. dark malt flour (optional)
  1. Heat the oven to 185 degrees.
  2. Sieve flour, baking powder and sweet woodruff into a bowl.
  3. Whisk together eggs and sugar until pale and fluffy, it takes approx. 12 minutes.
  4. Sieve (again) the flour and baking powder into the whisked eggs and fold it together.
  5. Add the butter and cream and stir carefully until fully combined.
  6. Lastly fold in the berries and tip the dough into the baking tin.
  7. Bake the sponge for 30 minutes until firm.
  8. While the sponge is baking, continue with the topping.
  9. Topping: Mix all the ingredients in a pot and melt it until slightly bobbling.
  10. Remove the pot from the heat and pour the caramel onto the pre-baked sponge.
  11. Put the cake back in the oven and bake for 5-7 minutes at 225 degrees.
  12. Let the cake cool a little for the topping to set before cutting.
Recipe by Honest Cooking at https://honestcooking.com/nordic-cuisine-for-the-home-cook-dream-cake-with-barley-and-berries/