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Benjamina’s spongecake recipe
Ingredients
Cake:
225 g unsalted butter (home-made)
225 g white caster sugar
3 free-range medium eggs (day fresh)
3 tsp baking soda
275 g all-purpose flour
1 tsp ground cardamom
1 vanilla pod
80 ml whole milk (from Dottie)
Filling:
250 g cloudberries, fresh or frozen
50 g white caster sugar
1 tbsp lemon juice
250 ml double cream (whipped)
To dust:
dusting sugar (as needed)
How to
Preheat the oven to 180°C. Prepare two round cake tins (around 20.5 cm in diameter) by lining with baking parchment and greasing the sides with butter.
Sift together the flour, baking powder, and cardamom in a small bowl and set aside.
Cream together the butter and sugar in a large bowl until pale and fluffy.
Add the eggs one at a time, beating well after each addition. Add the vanilla. Stir in half of the flour mixture and fold in lightly, until the mixture is smooth. Mix in the milk and then stir in the remaining flour.
Spoon the batter evenly into the tins and bake for 20–25 minutes. Remove and cool on a wire rack.
For the filling, add cloudberries, sugar, water, and lemon juice to a small saucepan and bring to the boil. Lower the heat and stir frequently for 6–8 minutes until the jam thickens. Transfer to a clean bowl and let it cool completely.
To assemble the cake, put a dab of cream in the centre of the serving plate and top with one of the cakes. Spoon the whipped cream all over the base and add the cloudberries. Top with the other cake and sift over the dusting sugar.