Copenhagen: Royal Smushi café

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One of my favourite things to do in Copenhagen, especially in the autumn or winter, would be to go to Royal Copenhagen for cake with my mother. They used to have this amazing old-style café on one of the top floors where you could pick out your cake from a large table in the middle of the room, just filled to the brim with cakes, tarts and the likes. It was wonderful but it’s sadly closed now.

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But one can get a very similar experience, but in a more modern way, at Royal Smushi Café, at street level.

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The cakes look (and taste!) fabulous and they have a nice selection of both savoury and sweet treats. All served on Royal Copenhagen crockery.

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I had the carrot cake and although it’s usually not my first choice I was seduced by the lovely looking frosting. And I must say, it was a very, very good carrot cake. The best I’ve had, in fact.

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The interior here is lovely too, with high ceilings, modern chandeliers and pink walls. The perfect place for a mid-afternoon treat!

Royal Smushi Café, Amagertorv 6, 1160 København K, Denmark

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Dan Lepard’s carrot, orange and pistachio cake

When baking for the office last month, I thought I’d accommodate the detoxers with this carrot cake.

I mean, it is still a sweet cake but containing nuts, tahini and pomegranate molasses it seems a lot healthier than a creamy Victoria sponge.

The list of ingredients is rather long for a carrot cake, but it is still a straightforward recipe. The spices makes it taste like any decent carrot cake, but the extra ingredients gives it a lot of depth. It just tastes more than your ordinary carrot cake.

I tried photographing it without a memory card (doh!) so no photo this time… 

Dan Lepard’s carrot, orange and pistachio cake, serves 10

Adapted from Dan Lepard’s recipe.

75 g tahini

125 ml sunflower oil

3 tbsp pomegranate syrup or treacle

zest of 3 oranges, and 100ml juice

225 g light soft brown sugar

3 large eggs, separated

200 g carrot, grated finely

100 g chopped pistachios

175 g plain flour

2½ tsp baking powder

2 tsp ground cinnamon

½ tsp ground cloves

½ tsp nutmeg

Butter a large round cake tin and line the base with a round of baking parchment. Heat the oven to 180C. In a large mixing bowl, whisk together the tahini, oil, syrup, orange zest and brown sugar until smooth. Beat in one whole egg plus two yolks (reserving the whites) until combined, then stir in the grated carrot, pistachios and juice. Sift the flour, baking powder and spices together, then stir them through the mixture. Whisk the egg whites until white and fluffy, then fold through the mixture. Pour the mixture into the tin and bake for 25-30 minutes or until a toothpick comes out clean. Remove from the oven, leave to cool in the tins, then cover with a simple icing made from icing sugar and a few drops lemon juice. 

Carrot cake pancakes

It is not the first time I got so inspired by a Smitten Kitchen post that I had to try it straight away. Yesterday I saw Deb’s latest post on carrot cake pancakes and last night I had it for supper.

These pancakes are of course even better for a lazy weekend breakfast or at a brunch with friends. Either way, you just have to try them. And of you’ve had a substantial lunch they’re pretty good for supper too (evidently).

The original recipe is from Joy the Baker but Deb at Smitten Kitchen made a few changes and I made some. My only change really was to omit cinnamon to the cream cheese topping and instead add lime zest to it, which I normally have with a carrot cake. To me it was the perfect touch of freshness the pancakes needed.

Carrot cake pancakes, makes about 15-16

Adapted from this recipe.

Pancakes:

1 cup plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp freshly ground nutmeg

1/8 tsp ground ginger

1 egg

2 tbsp brown sugar

1 cup butter milk

1 tsp vanilla

2 cups finely grated carrots (about 3 large carrots)

butter for frying

Cream cheese topping:

115 g Philadelphia

1/4 cup icing sugar

2 tbsp milk

1 tsp vanilla

grated zest from 1/2 lime

Mix flour, bicard, baking powder and spices in a large bowl. Mix butter milk, egg and sugar in a smaller bowl. Add the grated carrots to the wet mixture then transfer to the large bowl and mix it all together. Leave to rest for a few minutes whle preparing the topping.

Beat the cream cheese until smooth in a bowl. Add the sugar, vanilla and lime zest and combine.

Melt the butter in a large frying pan on medium-high heat. Use about 2 tbsp mixture per pancake and fry 3-4 at the time. Keep the fried ones warm in the oven until you’re done with all the pancakes. Serve with a generous dollop of the topping. Dig in!

 

Carrot cake with lime frosting

Like previously, I made three cakes for work at the end of last month to celebrate the November birthdays.

The first cake was a carrot cake courtesy of Swedish TV chef Leila Lindholm, and it turned out just as nice as I hoped it would. And adding lime to the frosting makes this carrot cake an especially nice version.

Leila’s carrot cake with lime frosting, serves 8

3 eggs
300 ml socker
300 ml plain flour
1 tsp vanilla
3 tsp baking powder
1,5 tsp ground cinnamon
1 tsp ground cardamom
0,5 tsp ground ginger
150 ml sunflower oil
450 ml grated carrots
a pinch of salt

Frosting:
60 g softened butter
400 ml icing sugar
1 tsp vanilla
100 g Philadelphia cheese
zest from one lime

Beat eggs and sugar until foamy and pale. Mix the dry ingredients in another bowl and add to the egg mixture. Add sunflower oil and carrots. Pour the batter into a greased  springform. Bake in the middle of the oben, 150C for about 55-60 min. Make sure not to open the oven until 30 minutes has passed (so it doesn’t sink in the middle like mine did). Leave to cool completely.

Beat all the ingredients for the icing, then spread onto the cake. Decorate with lime zest.