Description
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.
Ingredients
Scale
- 275 g flour (try old wheat varieties e.g. Øland 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)
Instructions
- Heat the oven to 185 degrees.
- Sieve flour, baking powder and sweet woodruff into a bowl.
- Whisk together eggs and sugar until pale and fluffy, it takes approx. 12 minutes.
- Sieve (again) the flour and baking powder into the whisked eggs and fold it together.
- Add the butter and cream and stir carefully until fully combined.
- Lastly fold in the berries and tip the dough into the baking tin.
- Bake the sponge for 30 minutes until firm.
- While the sponge is baking, continue with the topping.
- Topping: Mix all the ingredients in a pot and melt it until slightly bobbling.
- Remove the pot from the heat and pour the caramel onto the pre-baked sponge.
- Put the cake back in the oven and bake for 5-7 minutes at 225 degrees.
- Let the cake cool a little for the topping to set before cutting.
- Prep Time: 15 mins
- Cook Time: 35 mins