I like that this cake does not require too many ingredients!
Here is what I did:
1)
Baked for 30 min
2)
Made topping
3)
While pan was on rack inside oven, carefully
poured topping on
4)
Baked for 15 min. Pulled it out to check on it.
Then baked 8 more min.
5)
Let cake rest
6)
Carefully cut around edges
Swedish
Fika cake (~from Dorie Greenspan’s cookbook Baking
with Dorie)
INGREDIENTS
For the
cake
1¾ cups (240
grams) all-purpose flour
1 teaspoon
baking powder
¼ teaspoon fine
sea salt
1¼ cups (250
grams) sugar
2 large eggs,
at room temperature
1¾ sticks (14
tablespoons; 7 ounces; 200 grams) unsalted butter, melted and cooled to
lukewarm
⅔ cup (160 ml)
lukewarm milk (if necessary, heat it gently)
2 teaspoons
pure vanilla extract
For the
topping
7 tablespoons
(3½ ounces; 100 grams) unsalted butter, cut into small chunks
¾ cup (75
grams) sliced almonds
½ cup (100
grams) sugar
2 tablespoons
all-purpose flour
2 tablespoons
milk
A word on
temperature and timing: Be sure to use eggs that are at room temperature; the
butter and milk should be lukewarm. You need to start making the topping after
the cake has been in the oven for 30 minutes or so.
DIRECTIONS
1)
To make the cake: Center a rack in the oven and
preheat it to 350 degrees F. Butter a 9- to 9½-inch springform pan and dust
with flour (baker’s spray isn’t a good option here). Place the pan on a baking
sheet lined with parchment paper or a baking mat.
2)
Whisk the flour, baking powder and salt
together.
3)
Working in the bowl of a stand mixer fitted with
the paddle attachment, or in a large bowl with a hand mixer, beat the sugar and
eggs together on medium-high speed until light and slightly thickened, about 3
minutes. Reduce the speed to medium and gradually add the melted butter,
followed by the milk and vanilla, and mix until the batter is smooth and shiny.
Reduce the speed to low and gradually add the dry ingredients, mixing until
they’re almost fully incorporated., Using a flexible spatula, give the batter a
few last turns to finish the blending. Scrape it into the pan.
4)
Slide the cake into the oven and set your timer
for 30 minutes.
5)
As soon as the timer dings, look at the cake: If
it seems set and firm enough for you to be able to spread the topping over it,
start making the topping; if it doesn’t, bake it for a few minutes more and
then make the topping.
6)
To make the topping: Combine all of the
ingredients in a medium saucepan. Place over medium-high heat and cook,
stirring constantly with a heatproof spatula, until you see a couple of bubbles
around the edges. Lower the heat to medium and cook, stirring nonstop, for 3
minutes. The mixture will thicken a little and your spatula will leave tracks as
you stir. Remove the pan from the heat.
7)
When the top of the cake is firm, take it out of
the oven (leave the oven on) and carefully pour the topping over the cake,
nudging it gently with a spatula so it covers the top completely.
8)
Return the cake to the oven and bake for another
15 minutes (the total baking time for the cake is about 50 minutes), or until
the topping—which will bubble and seethe—is a beautiful golden brown and a
tester inserted into the center of the cake comes out clean. Transfer the pan
on the baking sheet to a rack and let rest for 5 minutes. Carefully work a
table knife between the sides of the pan and the cake, gently pushing the cake
away from the sides (it’s a delicate job, because the sticky topping won’t have
set yet). Remove the side of the pan and let the cake cool to room temperature
on the base.
9)
When you’re ready to serve, lift the cake off
the springform base and onto a platter.
Storing: The cake may look delicate, but it
will keep well for up to 3 days if your kitchen isn’t humid. The easiest way to
keep it is to return it to the (clean) springform pan and cover the top of the
pan.
Gochuchang caramel cookies
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