Ambrosia cake

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

2 eggs

150 ml caster sugar

150 ml plain flour

1/2 tsp baking powder

125 g melted butter, leave to cool

Icing:

300 ml icing sugar

2-3 tbsp water

mixed peel

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.

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