A Swedish Midsummer cake
175g butter
200g marzipan
zest of 2 lemons
150g whole almonds
200g patent flour
2 teaspoons baking powder
a pinch of salt
4 free-range organic eggs
100g caster sugar
Topping
300 ml double cream + 2 tbspoons
500g fresh strawberries
We have a recipe for a delicious mid-summer cake that if now already made tastes delicious too! It is a Swedish cake with marzipan and almonds in it. On top goes a generous layer of whipped cream and then lots of sweet strawberries. We cannot wait! You need a springform of 26cm, this cake is large enough to serve 10-12 people.
Today we make half a recipe to try out. Halve all ingredients and use a springform of 20cm.
Do mind! This half cake will be cooked in 25-30 minutes!
How to make the Swedish mid-summer cake
Melt the butter, let it cool.
Grate the marzipane coarsly.
Stir in the lemon zest.
Add the grated almonds too.
Stir in a second bowl the flour with baking powder and a pinch of salt until combined, set both bowls aside for the moment
Butter the spring form, clamp waxed paper in.
Beat the eggs with the sugar until frothy.
.Add the marzipane-almond flour crumbs.
Stir the egg mixture together with the marzipane mixture.
Stir in the cold butter until all is well combined.
Add the flour mixture too and fold it in gently.
Spoon the cake batter into the prepared spring form.
Preheat the oven to 175°C / 155°C Fan
Tap the form on the counter for a second.
Bake the cake for 35-40 minutes.
Let the cake cool in the baking tin on a wire rack.
Meanwhile whip the cream stiff with 2 tablespoons sugar.
Cover the cake generously with whipped cream.
Top the Swedish Mid-summer cake with much lovely strawberries.
Happy Summer!