I sometimes feel that the classic cakes are forgotten among all the cupcakes and macarons nowadays. Don’t get me wrong, I love a good cupcake and adore perfect chewy macarons, but let’s not forget the other great cakes.
This Ambrosia cake is a simple but very moist classic cake (at least in Sweden). I made it for work and it dissappeared very quickly. The combination of sugary icing and bitter citrus peel is a great touch and who ever thought of that was very clever.
This is a simple, classic beauty, perfect to end a dinner party or have with tea when the older generations are stopping by.
The recipe is from Swedish Cakes and Cookies.
Ambrosia cake, serves 8
150 ml caster sugar
150 ml plain flour
1/2 tsp baking powder
125 g melted butter, leave to cool
300 ml icing sugar
2-3 tbsp water
Grease a springform and cover with breadcrumbs. Beat eggs and sugar white and fluffy. Add flour, baking powder and butter. Pour into the spring form. Bake in a low oven, 150 C for 25-30 minutes. Let cool completely before icing. Sprinkle the mixed peel on top.