Nordic Bakebox | TUTORIAL FOR AMBROSIA CAKE

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 your oven to 175°C (conventional) or 160°C (fan-forced).

Line the base of a 22 cm round cake tin with baking paper to prevent sticking.

Melt 150g butter gently (either in the microwave in short bursts or on the stovetop) and set it aside to cool slightly, you don’t want it hot when adding to the eggs.

Tip: Lightly grease the sides of the tin as well for easy release after baking.

2. PREPARE THE ORANGES

Wash the oranges thoroughly. Finely grate the zest (just the orange outer layer, avoiding the bitter white pith), then squeeze the juice.

Measure out:

75g juice for the cake batter
45g juice for the glaze later

Tip: Roll the oranges on the bench before juicing to help release more juice.

3. WHISK EGG AND SUGAR

In a large bowl, whisk bag b and 3 eggs on high speed for about 8 minutes, until the mixture becomes thick, pale, and fluffy.

Slowly add the cooled melted butter a little at a time, whisking gently until just combined.

Tip: This step is key for a light cake, don’t rush it. The mixture should leave a ribbon trail when lifted.

4. ADD DRY INGREDIENTS AND FLAVOUR

Sift bag c into the mixture in 4 batches, gently folding each addition in with a spatula. Take your time and avoid overmixing.

Add:

Orange zest
75g orange juice

Fold everything together gently until just combined.

Tip: Use a light folding motion (cut through the middle and lift) to keep as much air in the batter as possible.

5. BAKE THE CAKE

Pour the batter into your prepared tin and smooth the top.

Bake in the centre of the oven for about 40 minutes, or until a skewer inserted into the centre comes out clean.

Let the cake cool completely in the tin before removing.

Tip: Avoid opening the oven door too early (before ~30 minutes), as this can cause the cake to sink.

6. MAKE THE GLAZE AND FINISH

In a bowl, mix the icing sugar from bag d with 45g orange juice until smooth.

Spread the glaze evenly over the cooled cake and decorate with the candied orange peel from bag e.

Place the cake in the fridge for 15 minutes to allow the icing to set before slicing.

Tip: The cake tastes best if it’s allowed to rest for a few hours or until the next day after baking.

Ambrosia cake is best stored in the following ways to maintain its moisture:

Room temperature (1–3 days): Store the cake in an airtight container at room temperature. This is ideal for keeping the cake soft.

Freezing (3–6 months): Ambrosia cake freezes very well, preferably without the glaze for best results. Thaw at room temperature and add the glaze afterwards.

Refrigerator(3-5 days): If the cake has glaze, it can be stored in the fridge, but keep in mind that the butter in the cake may make it slightly firmer and drier.