Ambrosia cake

I sometimes feel that the classic cakes are forgotten among all the cupcakes and macarons nowadays. Don’t get me wrong, I love a good cupcake and adore perfect chewy macarons, but let’s not forget the other great cakes.

This Ambrosia cake is a simple but very moist classic cake (at least in Sweden). I made it for work and it dissappeared very quickly. The combination of sugary icing and bitter citrus peel is a great touch and who ever thought of that was very clever.

This is a simple, classic beauty, perfect to end a dinner party or have with tea when the older generations are stopping by.

The recipe is from Swedish Cakes and Cookies.

Ambrosia cake, serves 8

2 eggs

150 ml caster sugar

150 ml plain flour

1/2 tsp baking powder

125 g melted butter, leave to cool


300 ml icing sugar

2-3 tbsp water

mixed peel

Grease a springform and cover with breadcrumbs. Beat eggs and sugar white and fluffy. Add flour, baking powder and butter. Pour into the spring form. Bake in a low oven, 150 C for 25-30 minutes. Let cool completely before icing. Sprinkle the mixed peel on top.

Sponge loaf with egg whites

On Monday I had the intentions of baking something to take to work the next day. But after cooking, eating and clearing up, I was too tired to. So instead I curled up in bed and watched the new The Big Bang Theory episode. I guess that put me in a good mood because around 9.30pm I bounced out of bed and into the kitchen to bake after all. I made a simple sponge loaf with egg whites, because I had lots in the fridge to use up. The sponge is quite plain so I wasn’t sure if my colleagues would enjoy it. Boy, was I wrong. It disappeared really quickly and I was asked for the recipe. Some time understated works.

The recipe is from the amazing Swedish cakes and cookies, but the Swedish version.

Sponge loaf with egg whites

100 g butter

6 egg whites (200 ml)

150 ml caster sugar

150 ml plain flour

50 ml potato or corn flour

1 ½ tsp baking powder

zest from ½ lemon

Put the oven on 175C. Melt the butter. Brush the inside of a loaf tin with butter and coat with breadcrumbs or flour. Beat the egg whites until very stiff peaks. Add the sugar.

Mix flour, potato or corn flour, baking powder and lemon zest in a separate bowl. Add the butter to the egg and sugar, and then add the flour mixture.

Pour the batter into the loaf tin and bake in a low oven for about 40 minutes.