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Swedish Midsummer Cake (Midsommartarta)

Swedish Midsummer Cake (Midsommartarta)

By: Raquel Neofit

This light, delicious cake filled with strawberries and cream is a delight to eat and perfect all year round. The coconut isn’t traditional, but it looks so good I had to use it!


Servings

12

Prep time

Cook time

Recipe


Ingredients

  • 125g butter, plus extra to grease tin
  • 1/3 cup milk
  • 2 eggs
  • ¾ cup sugar
  • 1 cup flour, sifted
  • 1 heaped tsp baking powder
  • 1½ punnets strawberries, diced
  • 1 tbsp sugar
  • 1½ cups cream
  • 1 tsp vanilla extract
  • 1 punnet strawberries, to garnish

Method


  • Preheat oven to 180°C.
  • Grease a 22cm cake tin with butter and dust with flour.
  • Warm butter and milk in a small pan.
  • Combine eggs and sugar and whisk until pale and creamy.
  • Add milk and butter, then whisk to combine.
  • Add flour and baking powder and stir to combine.
  • Pour batter into cake tin and bake for around 40 mins or until cooked through. Cool completely on a wire rack.
  • Combine chopped strawberries and sugar.
  • Whisk the cream and vanilla until just past soft peaks.
  • Cut cooled cake in half horizontally, then add a layer of cream and the chopped berries. Place the top on and cover the outside of the cake in cream, coconut and strawberries.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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