Here’s a Scandi delight for cake lovers. It’s from Christine Rudolph and Susie Theodorou‘s cookbook, Copenhagen Cult Recipes (Murdoch Books), full of enticing traditional and favourite recipes from the vibrant Danish capital. This delish rhubarb and marzipan treat (called Rabarberkage in Danish) will even win over the rhubarb doubters out there. Give it a try!
This recipe, adapted from chef and cookbook author Mikkel Karstad’s beautifully delicious cookbook Gone Fishing, usually calls for apples, but feel free to change the fruit according to the seasons – we opted for rhubarb.
RABARBERKAGE
Rhubarb and Marzipan Cake
Serves 10
Preparation: 30 minutes Cooking: 40–50 minutes
Ingredients
500 g rhubarb, sliced into 5cm long pieces,
about 2.5mm thin
1 tsp ground cinnamon
1 tbsp Demerara sugar
150 g unsalted butter, softened
150 g (2⁄3 cup) soft brown sugar
150 g marzipan, chopped
4 eggs (about 150g)
5 tbsp plain flour
Finely grated zest of 1 lemon
Crème fraîche, to serve
Method
Preheat the oven to 170°C (340°F). In a bowl, toss the sliced rhubarb with the cinnamon and sugar, then leave for at least 20 minutes.
Meanwhile, mix the butter, sugar and marzipan in a food processor until smooth. Gradually add the eggs, then the flour and lemon rind. Spread the batter into an oiled 20cm cake tin lined with baking paper and top with rhubarb. Bake for 40–50 minutes until set and the fruit is caramelised. If the fruit is browning too much, cover with foil and cook the cake until set in the centre. Cool for 1 hour.
Serve warm or at room temperature with crème fraîche.
Images and text from Copenhagen Cult Recipes (mini) by Susie Theodorou and Christine Rudolph, photography by Christine Rudolph, illustrations by Tusnelda Sommers. Murdoch Books RRP $29.99.
