Swedish Midsummer Cake (Midsommartarta)
Swedish Midsummer Cake (Midsommartarta)
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!
