Underneath the smooth white surface of fondant icing hides the Nordic cake. It’s made of nuts, chocolate chips, and cranberries!


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Serves 10

Cake:

1¾ sticks butter, room temperature

1 cup sugar

3 eggs

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





Icing:

¾ cup smooth fig or cherry jam

17 oz white marzipan or fondant icing

3½ tablespoons icing sugar


  1. Preheat oven to 350°F.
  2. Whip the room-temperature butter and sugar together until creamy.
  3. Add the eggs 1 at a time, beating after each.
  4. In a separate bowl, combine the chocolate chips, nuts, cranberries, flour, baking powder, and vanilla sugar.
  5. Fold the flour mixture into the butter and sugar, and then fold in the chopped figs.
  6. 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.
  7. Let the cake cool completely.
  8. Spread the jam over the top and sides of the cake.
  9. Warm the fondant icing with your hands.
  10. Sprinkle icing sugar on a clean work surface and over a rolling pin.
  11. Roll out the icing evenly.
  12. Use the rolling pin to lift the icing over the cake.
  13. Cut away the excess and smooth the icing over the cake, tucking the edges under the cake itself.
  14. If you have extra fondant, use a cookie cutter to cut little shapes to decorate the cake.

TIP:

Photography by TEXT+RECIPES+STYLING by Sanna Kekalainen | PHOTOGRAPHY by Reetta Pasanen

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