Can I use fresh cloudberries instead of jam?
Yes, you can use fresh cloudberries, but you might want to lightly sweeten them or mix them with a little cornstarch to prevent them from sinking to the bottom of the cake.
DESSERT
Norwegian Cloudberry and Marzipan Almond Cake
Indulge in a taste of Scandinavia with this exquisite cake, marrying the unique tartness of cloudberries with the sweet, nutty notes of marzipan and a tender almond-infused crumb. It's an ideal centerpiece for celebrations or a comforting treat for a fika gathering.
HOW TO MAKE IT
Let's cook.
01
Cream together the softened 1/2 cup unsalted butter and 1/2 cup granulated sugar in a large bowl until light and fluffy.
02
Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
03
In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 cup almond flour. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk, mixing until just combined.
04
Gently fold in the 4 ounces grated marzipan. Pour the batter into a greased and floured 9-inch round cake pan.
05
Spoon the 1 cup cloudberry jam evenly over the top of the batter, then sprinkle with 1/4 cup sliced almonds.
06
Bake at 350°F/175°C for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
07
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with 1 tablespoon powdered sugar before serving.
About This Recipe
Indulge in a taste of Scandinavia with this exquisite cake, marrying the unique tartness of cloudberries with the sweet, nutty notes of marzipan and a tender almond-infused crumb. It's an ideal centerpiece for celebrations or a comforting treat for a fika gathering.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra almond flavor, add 1/2 teaspoon of almond extract to the batter with the eggs. Ensure your butter and eggs are at room temperature for a smoother batter.
Easy Substitutions
If cloudberry jam is unavailable, lingonberry jam or a good quality apricot jam can be used as a substitute. You can also use almond paste instead of marzipan, adjusting for sweetness if necessary.
Storage & Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen, well-wrapped, for up to 1 month.
Serving Suggestions
Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a cup of strong coffee or a warm cup of tea. For a festive touch, garnish with fresh cloudberries if available. Enjoy it as a delightful afternoon treat or a light dessert after dinner.
Common Mistakes
Overmixing the batter can lead to a tough cake; mix only until ingredients are just combined. Not cooling the cake completely before dusting with powdered sugar can cause the sugar to melt. Using cold butter or eggs can result in a lumpy batter and affect the cake's texture. Forgetting to grease and flour the pan can cause the cake to stick. Not spreading the jam evenly can result in some slices having too much or too little fruit.
Frequently Asked Questions
What is the best way to grate marzipan?
Chilling the marzipan for about 15-20 minutes before grating it on a box grater will make it much easier to handle.
Can this cake be made gluten-free?
You can try substituting the all-purpose flour with a 1:1 gluten-free baking blend, but the texture may vary slightly. Ensure your almond flour is also gluten-free.
How do I know when the cake is done?
The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter attached.
MORE TO KNOW
Marzipan, a confection made primarily from almond meal and sugar, is a staple in Norwegian baking, lending a distinct nutty sweetness and moist texture. Cloudberries, often called 'Arctic gold,' are wild berries native to Nordic regions, prized for their unique tart and slightly floral flavor. Their combination in this cake creates a truly authentic Norwegian dessert experience. When grating marzipan, it helps to chill it first to prevent it from becoming too sticky.
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