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A traditional sponge cake with coconut flakes and dark chocolate bites which is a perfect cake to serve after a good dinner. The cake is very moist so it is almost impossible to overcook it in the oven. The chocolate bites will be a pleasant surprise as you take the first bite.
Ingredient List for 10 servings:
180
gr
Coconut flakes
3
Eggs
150
gr
Sugar
40
gr
Flour
65
gr
Dark chocolate
125
gr
Margarine
Oven temperature:
175 degrees Celsius
Instructions:
Preheat the oven with electrical heat at 175 degrees Celsius.
Butter a round baking form with margarine and sprinkle some coconut flakes in the form.
Melt the margarine slowly in a casserole. Take away the casserole from the stow an let the margarine cool down for five minutes.
Cut the chocolate in preferred sizes.
Whip the sugar and the eggs until it becomes fluffy and white in color.
Pour down the margarine in the mixture while still stirring.
Add the coconut baking powder and the chocolate and stir it all together gently.
Pour the batter in the baking form.
Place the cake in the lower part of the oven for fifty minutes.
Take out the cake from the oven and let it cool down before you flip it over and place it on a plate.
A selection of recipes from the same country.
This recipe is from
Sweden
This Swedish casserole has been a classic on the Christmas tables from 1940. It is a salty dish made of a mixture of anchovies in brine, potatoes, heavy cream and bread crumbles. It is a perfect dish to on on a cold winter day.
Homemade Swedish chess cookies with the classical combination of cacao and vanilla. Guess why they are called chess cookies... because they resemble a chess board ! They are fun to do and you can make the traditional square shape, or why not make them as a circle for a change.
This potato gratin with anchovy (Janssons frestelse) is a classic on every Swedish Christmas tables and most of the eastern tables. The recipe got it name in the 1940 when it was published. This is a different fish dish, without the typical fishy taste.
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