We recently posted about the tradition behind coffee breaks in Sweden, known as fikas. We’ve taken to the idea of an extended luxurious treat-filled coffee break every day, so we’ve decided to embrace the idea of a fika fully. While we already have great coffee to enjoy, we now need sweet, traditional fika treats! Here is our first fika recipe. Orange and Poppy Seed Cake.
Orange and Poppy Seed Cake
Ingredients
- 300g unsalted butter, softened at room temperature
- 250g caster sugar
- 3 tsp vanilla extract
- 5 eggs
- 3 tsp baking powder
- 300g plain flour
- Grated zest of 1 ½ unwaxed oranges
- Freshly squeezed juice of ½ orange
- 1 Tbsp poppy seeds
- An 18-cm loose-bottomed/springform cake tin, greased
Method
Preheat the oven to 180C (350F), Gas 4.
Put the butter and sugar in a large mixing bowl and cream with a wooden spoon or a handheld electric whisk until pale and fluffy. Stir in the vanilla extract. Add the eggs one by one, whisking well after each addition.
In a separate bowl, sift the baking powder and flour together, then fold in the egg, butter and sugar mixture.
Fold in the orange zest, juice and poppy seeds until well mixed.
Spoon the mixture into the prepared cake tin and level the top with the back of the spoon.
Bake in a preheated oven for 50-60 minutes, until the cake is firm to the touch and a skewer inserted into the centre comes out clean.
(This cake tastes best the day after baking and is also suitable for freezing.)
SRC: See other Fika recipes here: www.standard.co.uk/lifestyle/foodanddrink/3-swedish-cake-recipes-for-a-fika-coffee-break-from-nordic-bakery-a3205076.html