Updated Nov 24, 2014Chatelaine
- PREHEAT the oven to 180°C (350°F) Gas 4.
- PUT the butter and sugar in a large mixing bowl and cream with a wooden spoon or handheld electric whisk until pale and fluffy. Stir in the vanilla extract. Add the eggs one by one, whisking well after each addition.
- IN a separate bowl, sift the baking powder, spices and flour together, then fold into the egg mixture. Spoon the mixture into a greased 18-cm loose-bottomed/springform cake tin and level the top with the back of the spoon.
- BAKE in the preheated oven for 50–60 minutes, until the cake is firm to the touch and a skewer inserted into the centre comes out clean. The cake tastes best the day after baking and is also suitable for freezing.
Nordic Bakery Cookbook is a collection of regional baked specialties like spice cake made with rye flour and not-too-sweet cardamom-laced ginger cake (recipe above).
Nordic Bakery Cookbook, Melissa Mink, $25.