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Hebridean Hygge Cake
I’ve brought a wee bit of Denmark back home to the Hebrides! Originating from Hjallerup in Jutland, the recipe dates back to 1960 when a woman named Jytte Andersen took part in a cake-baking competition. Her Drommekage was so good that it won, and the rest is sweet history. The star of the show is the irresistible coconut and caramel topping that crowns the Drommekage. As the cake bakes, the topping caramelizes to create a delightful, slightly chewy golden crust. Whether enjoyed with a cup of coffee on a chilly autumnal afternoon or shared with loved ones on special occasions, this cake brings a sense of warmth and togetherness to any gathering.
YIELDS
6
Ingredients
For the cake
- 225g (8oz) sugar
- 1/2 teaspoon vanilla bean paste
- 3 eggs
- 225g (8oz) plain flour
- 2 teaspoons baking powder
- 75g (2 1/2 oz) butter
- 150ml (1/2 cup + 2 tablespoons) milk
For the topping
- 100g (3.oz) butter
- 150g (5oz) desiccated coconut
- 250g (9oz) dark brown sugar
- 75ml (1⁄₃ cup) milk
- Pinch of salt
Directions
- Preheat the oven to 170°C fan (375°F) and grease and line a 20cm (8”) cake tin.
- Cream together the sugar, vanilla and eggs for at least 4 minutes until light and creamy.
- In another bowl, sift the flour and baking powder together.
- Fold the flour into the egg mixture.
- Melt the butter in a pan and add the milk. Pour into the batter you have made, folding it in until it is just combined. Pour the batter into the prepared cake pan. Bake for about 30 minutes until the cake is nearly cooked.
To make the topping
- Meanwhile, simply place all the topping ingredients in a saucepan and stir together until melted.
- Carefully spread a layer over your nearly cooked cake.
- Turn up the heat to 200°C fan (425°F) and bake for a further 5 minutes.
- Cool in the tin for 15 minutes and then turn out onto a wire rack.
- Put the kettle on, take a slice and envelop yourself in Hebridean Hygge.
