This recipe is from "The Professional Pastry Chef by Bo Friberg".
It yields 2 cakes, 680 gr each.
Preheat your oven to 375F*.
You will need 2 rectangular fluted cake pans, but Celine used a regular one.
Melted butter and bread crumbs + almond meal mix for the pans .
Brush melted butter inside the pans then coat to pans with bread crumb mix. (put 3 Tbsp grounded almond and 3 Tbsp bread crumbs in a small Ziploc bag , shake well to make this mix. )
- 8 oz-225 gr Lingonberry jam
- 6 oz -170gr walnuts (or pecan)
Chop the walnuts to raisin size pieces and toast them lightly then let them cool down.
Beat together :
- 9oz-255 gr granulated sugar
- 1 tsp salt
- 4oz-115 gr unsalted butter @ room temperature
in a standing mixer for few minutes until well combined.
Sift together:
- 8oz-225 gr cake flour
- 1 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
In an other bowl combine:
- 3 eggs
- 1/2 cup double cream
- 1/2 cup buttermilk ( all 3 need to be @ room temperature)
Incorporate the dry ingredients into the butter mixture in 2 addition, alternating with the cream mixture. Mix at medium speed 3-4 min. Stir the walnuts and the jam into the batter. Divide the batter between the prepared cake pans.
bake @ 375F* for 35 min. When its done unmold immediately and let the cakes cool.
You can store the cakes, wrapped in plastic, in the refrigerator for up to 1 week.
