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BRUMMELKAKA Or MYLTAKAKA

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Serves: 8-10 slices

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I do not know when I got this recipe, it is in one of my older note books. When the cake is made with cloudberries it is called Myltakaka cause mylta is crushed cloudberries. Brummelkaka is made with blackberries or as they are called in Sweden bearberries and brumm is the sound a bear makes, there is logic to the weird name. I had to go and measure up how much berries I use cause I am used to taking 2 hands of berries for this cake. The berries can be half thawed or fresh.

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Ingredients

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  • 150 grams almond paste
  • 100 grams caster sugar
  • 5 eggs
  • 400 ml cake flour
  • ½ teaspoon baking powder
  • 1 teaspoon ground cardamom (fresh)
  • 1 tablespoon vanilla sugar
  • 500 ml blackberries (or cloudberries)

Method

  1. Heat the oven to 175 C. Grease and flour a cake tin ( 8 inch).
  2. Coarsely grate the almond paste and melt the butter. Whisk egg and butter until pale and fluffy. Combine cardamom, vanilla sugar, baking powder into the flour. Add almond paste and flour to eggs and when combined add the melted butter.
  3. Take half of the batter and pour into the tin, try to spread it out with a spatula. Add berries and pour over the rest of the batter.
  4. Bake for 40- 60 min in the middle of the oven. Check the cake's colour after 30 min, if it starts turning too brown, lay some foil on top as protection.
  5. Let cake cool and serve with whipped cream or good vanilla icecream.

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