Swedish Midsummer Cake (Midsommartarta) 

Swedish Midsummer Cake (Midsommartarta)

By: Raquel Neofit

This light, delicious cake filled with strawberries and cream is a delight to eat and perfect all year round. The coconut isn’t traditional, but it looks so good I had to use it!

Ingredients

• 125g butter, plus extra to grease tin
• 1/3 cup milk
• 2 eggs
• ¾ cup sugar
• 1 cup flour, sifted
• 1 heaped tsp baking powder
• 1½ punnets strawberries, diced
• 1 tbsp sugar
• 1½ cups cream
• 1 tsp vanilla extract
• 1 punnet strawberries, to garnish

Method

• Preheat oven to 180°C.
• Grease a 22cm cake tin with butter and dust with flour.
• Warm butter and milk in a small pan.
• Combine eggs and sugar and whisk until pale and creamy.
• Add milk and butter, then whisk to combine.
• Add flour and baking powder and stir to combine.
• Pour batter into cake tin and bake for around 40 mins or until cooked through. Cool completely on a wire rack.
• Combine chopped strawberries and sugar.
• Whisk the cream and vanilla until just past soft peaks.
• Cut cooled cake in half horizontally, then add a layer of cream and the chopped berries. Place the top on and cover the outside of the cake in cream, coconut and strawberries.