"I always feel nostalgic for Sweden, where I grew up, in the summertime. Every year, starting in June and for as long as there are fresh berries in season, I bake the traditional Midsummer cake with my daughters Petal and Gray. It's light and delicious and easy for kids to help with, too, especially with the cream and the placing of the berries on top. Going into the weekends, it's something special to do together, and such a festive touch at the end of a meal with friends and family. I hope you'll make it with your loved ones, too." Xx Gucci
“I always feel nostalgic for Sweden, where I grew up, in the summertime.“
Swedish Midsummer Cake with Berries
Slightly adapted from Lavender and Lovage
CAKE
- 3 eggs
- 250g caster sugar
- 90mls warm water
- 2 teaspoons baking powder
- 100g self-rising flour
- 50g almond flour
- Filling and Topping:
- 350ml double cream
- 4 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 450g fresh strawberries, hulled and cut in half if very large
- 200g fresh raspberries
Pre-heat oven to 180C/350F. Line a round cake tin (30cm x 10cm) with baking paper.
Whisk the eggs with the sugar until light and fluffy; mix the dry ingredients together and then gently fold them to the whisked eggs. Add the boiled water and then mix until all amalgamated, but do not over mix.
Pour the cake mixture into the prepared tin and bake for 30 to 35 minutes, until it has risen and is golden brown. Turn out of the tin and allow to cool on a wire rack.
Meanwhile, make the Chantilly cream by whisking the cream, icing sugar and vanilla extract together until the cream holds firm peaks; cover it and store in the fridge until needed.
When the cake is cold, carefully cut it in half. Place one slice on a serving plate; spoon a third of the cream over the cake, then add the strawberries and raspberries; top with the other cake layer and decorate with cream, strawberries and raspberries.
Cut into slices with extra fruit on the side.
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