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SWEDISH
AMBROSIA CAKE
Ambrosia cake is a Swedish classic cake. The light sponge is topped with a smooth icing made from icing sugar and orange juice, and finished with small pieces of candied orange peel. The result is a moist, fragrant cake with a perfect balance of sweetness and bright citrus notes. The name Ambrosia comes from Greek mythology, where ambrosia was known as the food of the gods. The name reflects the cake’s deliciousness turning an everyday coffee break into something a little more special.
In Sweden, Ambrosia cake was once a classic addition to the table during a traditional fika break, the Swedish custom of pausing the day to enjoy coffee and something sweet. For many Swedes it brings back nostalgic memories of family gatherings and coffee breaks. As a child visiting my grandparents, I always felt a little extra excited if I spotted an
Ambrosia cake on the table.
1. PREHEAT OVEN & PREP TIN
Preheat oven to 160C fan forced or 180c conventional. Line a round cake tin (22cm) with parchment paper and oil the sides.
2. WHISK EGG AND SUGAR
Whisk bag a and 3 eggs together for 8 to 10 minutes on high speed until very thick white and fluffy. Using a mixer is recommended, as whisking by hand for 8 minutes can be quite strenuous.
Add 80g of melted (cooled) butter and beat for a few seconds until just combined.
3. SIFT IN FLOUR
In a bowl, mix 180ml of milk with 20ml of vinegar.
Make sure to sift the flour from bag b in carefully! It makes a huge difference to the end result of the cake and makes it really light.
Sift Bag b into the egg mixture. Alternate adding the flour and the milk mixture to the egg batter in 4–5 lots, folding it in very gently. Be careful not to overmix; you want to eliminate any lumps without loosing the air that was whipped in, so do this slowly.
4. BAKE CAKE UNTIL ALMOST DONE
Spoon the batter into the prepared tin and bake for 30–35 minutes or until the centre is just set. It should not be completely done.
5. MAKE TOPPING
While the cake is baking, make the coconut topping.
In a saucepan, melt 150g of butter, then add 80g of milk and Bag c. Mix well and bring to a boil, ensuring the butter is fully incorporated. Stir and let it bubble for a few minutes to ensure the sugar dissolves.
6. BAKE THE TOPPING
Take the cake out of the oven and increase the temperature to 200°C fan-forced or 220°C conventional. Spoon the coconut topping over the cake, then bake for 5–10 minutes or until set. Let the cake cool for 30–45 minutes before eating.
