I love Instagram filters. Is it cheating? Oh well. @peterdelicious
In keeping with my recent discovery of delicious Northern European baking, I am bringing you my adaptation of a Norwegian cake I have read about a few times and put off baking for no good reason at all.
I have never been to Norway: we flirt with the idea regularly, and good friends tease us by saying we should all go on a great escape to the fjords, but it hasn't happened and probably won't for ages as said friends have just had a baby. So I think it's OK to have made huge changes to what started off as a fairly trad and standard-looking recipe.
Some people get annoyingly OTT about authenticity. I just don't think it's important. Switch out brown sugar for white; use whole, skin-on almonds that have been roughly chopped instead of buying slivered and blanched ones: it's a cake at the end of the day. Calm down.
You might think this is not a seasonal offering, and you'd be right. But given that right now it is chucking it down outside and we are in the midst of a full on Indian mango ban, what is there to feel Summery about?
(I suppose you could add strawberries.)
Oh yeah, and this is coffee cake in the US sense: there isn't any coffee in it, it's the sort of thing you have alongside your cup of Java.
Cardamom Coffee Cake
You will need:
200g butter, melted
2 tsp ground cardamom
225g caster sugar
300g self raising flour
1 tsp baking powder
3 tbsp dark brown muscovado sugar
3 tbsp almonds, chopped
- Heat the oven to190°C and grease and line a deep sided 20 x 20cm pan. Melt the butter and set it aside.
- Beat the caster sugar and eggs with an electric mixer for about five minutes until thick and creamy.
- Add the flour, cardamom, baking powder and melted butter, and continue to whisk until smooth. Gradually add the milk, still whisking. The batter will have the texture of a thick soup.
- Pour into the prepared tin and sprinkle with the almonds and dark muscovado sugar. Bake for 30 minutes. Cool in the tin and cut into squares before serving.