In 1965, a young girl baked her grandmother’s secret family recipe in a competition and won, and the cake has been a Danish favourite ever since...
DANISH DREAM CAKE
for the cake:
225g caster sugar
1 ⁄ 2 tsp vanilla sugar
225g plain flour or cake flour
2 tsp baking powder
150ml whole milk
75g butter, melted
for the topping:
150g desiccated coconut
250g cups dark brown sugar
75ml whole milk
a pinch of salt
23cm springform or round cake tin, greased and lined with baking parchment
1 Preheat the oven to 190/Fan 170/375.
2 In the bowl of a food mixer, whisk the eggs, caster sugar and vanilla sugar on high speed for a few mins, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
3 Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake tin.
4 Bake for 35–40 mins or until almost done (try not to open the oven door for the first 20 mins of the total baking time).
5 To make the topping, gently melt all the ingredients in a saucepan together.
6 Remove the cake from the oven and carefully spread the topping all over the cake.
7 Return to the oven. Turn up the heat to 200C/Fan 180/400F and bake for a further 5 mins. Allow to cool before eating.
Fancy sea salt hot chocolate, cinder toffee and firepit cakes, a celebration of toast plus ways to tell a good story around the fire, subversive cross stitch and how to keep your herbs going over winter? Oh and bibliotherapy, crafternoons and a poem about beautiful librarians.
All this in our November COMFORT issue. You'll find us in even more Waitrose and Sainsbury's stores this month plus WH Smiths, Tesco and good independents. We're on sale now somewhere near you.