Underneath the smooth white surface of fondant icing hides the Nordic cake. It’s made of nuts, chocolate chips, and cranberries!
1¾ sticks butter, room temperature
1 cup sugar
4 oz dark chocolate chips
4 oz Brazil nuts or nuts of your choice, crushed
¼ cup dried cranberries
1¼ cups flour
2 teaspoons vanilla sugar
2 teaspoons baking powder
¾ cup smooth fig or cherry jam
17 oz white marzipan or fondant icing
3½ tablespoons icing sugar
- Preheat oven to 350°F.
- Whip the room-temperature butter and sugar together until creamy.
- Add the eggs 1 at a time, beating after each.
- In a separate bowl, combine the chocolate chips, nuts, cranberries, flour, baking powder, and vanilla sugar.
- Fold the flour mixture into the butter and sugar, and then fold in the chopped figs.
- Pour the batter into a non-stick spring-form cake pan (around 9” in diameter). Bake on the lowest oven rack for around 1 hour or until the cake is cooked through, but be careful not to dry it out by overbaking.
- Let the cake cool completely.
- Spread the jam over the top and sides of the cake.
- Warm the fondant icing with your hands.
- Sprinkle icing sugar on a clean work surface and over a rolling pin.
- Roll out the icing evenly.
- Use the rolling pin to lift the icing over the cake.
- Cut away the excess and smooth the icing over the cake, tucking the edges under the cake itself.
- If you have extra fondant, use a cookie cutter to cut little shapes to decorate the cake.
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