Look and behold – the cake of your dreams.
Dream cake, that’s what Drommekage means in English. And I have to admit for me it’s pretty close to the cake of my dreams. 🙂 Especially if your dreaming of a simple, buttery cake to make. The Drommekage is a quick and easy cake that is soft and a bit crunchy on top and tastes heavenly. And it keeps well for several days. I had a 5-day old piece just this morning for breakfast. Perfect!
Here’s the recipe. The original recipe is from Nordic Food & Living, but I’ve adapted it a little bit.
250 gr flour
200 gr sugar
75 gr butter
200 ml milk
2 tsp baking powder
1 tsp vanilla extract
125 gr butter
150 gr brown sugar
2 tbsp milk
150 gr coconut shredded
- Preheat oven to 400 Fahrenheit (about 200 Celsius)
- Melt butter (or take it out of the fridge early so that it’s soft)
- Mix together wet ingredients
- Bake for about 20-25 minutes
- Mix together ingredients for the topping, starting with melting the butter in a saucepan.
- Add milk and brown sugar and let it boil for about 1-2 minutes
It bubbles 🙂
- Add coconut and stir well.
- Take out the cake after 20-25 minutes and spread topping evenly
After 24 minutes, the cake was already quite brown.
- Bake for another 10 minutes
Fresh out of the oven! Yummy!
Actually it’s Canarian Bienmesabe. 🙂 It was really difficult for me to find something Spanish and baked that sounded good to me. I’m not a fan of churros and empanadas just sounded too South American to me. But, finally, after a looooooong search, I ended up with those little treasures called Bienmesabe. And if my Spanish does not let me down, I believe the name translates to something like “tastes good”. And they do! Well, basically anything that comes in form of a muffin can’t be so bad, I’d say. Here’s the recipe:
120 grams brown sugar
3 tbs honey
80 ml oil
150 grams yoghurt
200 grams flour
3 tsp baking powder
1 heaped tsp cinnamon
1 lime, zest&juice
for the topping
- Preheat oven to 175° Celsius (or 350° fahrenheit).
Doesn’t look so good…
- Mix all the wet ingredients except the lime juice.
- Mix all the dry ingredients plus lime zest.
- Add lime juice to wet ingredients as well as the dry ingredients and mix well.
- Take a 12er muffin tray (line them with muffin cups or grease them whatever you usually do) and distribute dough evenly.
- Bake for about 25 minutes. Take out and let cool for 5-10 minutes.
Fresh out of the oven! Aaah, delicous!
- While the muffins cool, mix together confectioners sugar and lime juice (Be careful not to take too much juice! A rather thick consistency works best for glazing.).
Bien me sabe!
Finally… I proudly present
the Irish spotted dog! Yeah!
It’s been soooo hot here lately that I just couldn’t bring myself to turn on the oven. Therefore the results of week 8 are well overdue.
So without further ado, here’s the recipe:
Not pictured are the chocolate chips and walnuts…
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
pinch of salt
3 tb butter, cut into small cubes
1 cup chocalate chips and walnuts (or cranberries or raisins for the traditional recipe)
1/2 cup plain yoghurt
maybe some milk
- Preheat oven to 375° fahrenheit (app 190° celsius).
- Mix flour, sugar, baking soda and powder as well as a pinch of salt together.
- Add small cubes of butter and knead through.
- Add the chocolate/walnuts (or if your doing it the traditional way – cranberries or raisins)
- Add yoghurt and egg and knead well. If need be, add some milk.
- Line a baking tray with parchment paper.
- Form a loaf out of the dough and place it on the paper.
- Lightly cut an X on top of the loaf.
- Bake for 35-45 minutes or until loaf sounds hollow when tapped.
- Let cool for some minutes before eating.
I have to say that this cake/bread was well worth the wait. We throughly enjoyed eating it! It’s been a bit crunchy on the outside but totally soft and almost fluffy on the inside. A perfect way to start your day or to sweeten up a lazy afternoon…