Blommekage

Blommekage Recipe from Denmark: Delicious Plum Cake with Raisins and Almonds

Region / culture: Denmark | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 12

Introduction

Blommekage, a traditional Danish plum cake, is a delightful dessert that combines the sweetness of plums with the rich, comforting flavors of cinnamon and almonds. This recipe offers a modern twist on the classic, incorporating a luscious plum sauce to drizzle over the soft, moist cake. Perfect for any occasion, from casual gatherings to festive celebrations, Blommekage is sure to impress with its unique taste and elegant presentation.

History

The origins of Blommekage can be traced back to Denmark, where it has been a beloved dessert for generations. Traditionally made during the plum season, this cake was a way to celebrate the harvest and enjoy the fruits at their peak of flavor. Over the years, the recipe has evolved, with bakers adding their own touches, such as spices and nuts, to enhance the cake's flavor and texture. Today, Blommekage remains a cherished recipe in Danish cuisine, symbolizing warmth, hospitality, and the joys of sharing good food with loved ones.

Ingredients

0.5 cup of soft butter
1.5 cups of sugar
0.5 tsp of salt
3 eggs
2.25 cups of flour
1.5 tsp of baking powder
1 tsp of cinnamon
1 tsp of baking soda
1.5 cups of plum juice
1 cup of raisins
0.75 cups of chopped almonds
2 tbsp of sugar
1.5 tbsp of cornstarch
1 pinch of salt
0.5 cup of light corn syrup
1 tsp of butter
1 tsp of almond extract

How to prepare

Cream the butter, sugar, and salt until light and creamy.
Beat the 3 eggs until fluffy, then add them to the mixture.
Sift the flour, baking powder, cinnamon, and soda together, then add them alternately with the plum juice to the butter mixture.
Beat the mixture well.
If the batter seems a little thin, add a little more flour.
Fold in the raisins and almonds.
Pour the mixture into a lightly greased and floured 10"-square pan.
Bake for 1 hour in a preheated oven at 350ºF.
After the cake has cooled, cut it into squares.
Serve with the sauce made from the second set of ingredients: mix sugar, cornstarch, and salt in a saucepan.
Gradually add plums and juice, and blend well.
Add the syrup and cook over low heat, stirring continuously until it thickens, which should take about 3 minutes.
Remove from the stove and beat in the butter.
Finally, add the almond extract.

Variations

Substitute plums with other fruits such as cherries or berries for a different flavor profile.
Add a splash of rum or brandy to the plum sauce for an adult twist.
Incorporate whole wheat flour for a nuttier, more textured cake.

Cooking Tips & Tricks

To ensure your Blommekage turns out perfectly, consider the following tips:

- Use room temperature ingredients for a smoother batter.

- When creaming butter and sugar, beat them until they are light and fluffy to incorporate air into the batter.

- Sift the dry ingredients to prevent lumps and ensure an even distribution of the baking powder and spices.

- Gently fold in the raisins and almonds to maintain the batter's structure.

- Test the cake for doneness by inserting a toothpick into the center; it should come out clean.

- Allow the cake to cool completely before cutting to prevent it from crumbling.

Serving Suggestions

Serve Blommekage warm or at room temperature, drizzled with the homemade plum sauce. For an extra indulgent treat, accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

This recipe involves creaming butter and sugar, beating eggs, sifting dry ingredients, and folding in fruits and nuts—techniques that are fundamental in baking. Proper execution of these techniques ensures a light, airy cake with a uniform crumb.

Ingredient Substitutions

Replace light corn syrup with honey or maple syrup for a natural sweetener option.

- Use a gluten-free flour blend instead of regular flour for a gluten-free version.

- Swap almonds with walnuts or pecans according to preference.

Make Ahead Tips

The plum sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving. The cake itself can be baked a day in advance; wrap it tightly in plastic wrap to maintain its moisture.

Presentation Ideas

Dust the cake with powdered sugar and garnish with fresh plum slices or whole almonds for an elegant finish. Serve on a decorative cake stand or plate for added visual appeal.

Pairing Recommendations

Blommekage pairs beautifully with a cup of strong coffee or tea. For a wine pairing, choose a sweet dessert wine such as Moscato or a light, fruity red wine.

Storage and Reheating Instructions

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices gently in the microwave or oven.

Nutrition Information

Calories per serving

Each serving of Blommekage contains approximately 400 calories. The calories come from a combination of carbohydrates, fats, and proteins, making this dessert a rich and indulgent treat.

Carbohydrates

A single serving of Blommekage contains approximately 60 grams of carbohydrates. The primary sources of carbohydrates in this recipe are sugar, flour, and light corn syrup, which provide the cake's sweet flavor and tender texture.

Fats

This recipe contains about 15 grams of fat per serving, with the main sources being butter and almonds. These fats contribute to the cake's moistness and rich flavor.

Proteins

Blommekage offers around 5 grams of protein per serving, derived mainly from the eggs and almonds. Protein plays a crucial role in the structure and texture of the cake.

Vitamins and minerals

The cake provides a range of vitamins and minerals, including vitamin E from the almonds, vitamin A from the butter, and various B vitamins from the eggs and flour. These nutrients contribute to the overall nutritional profile of the dessert.

Alergens

Common allergens in this recipe include eggs, nuts (almonds), and gluten (flour). Individuals with allergies to these ingredients should exercise caution or seek alternative recipes.

Summary

Blommekage is a high-calorie dessert that offers a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. However, due to its sugar and fat content, it should be enjoyed in moderation as part of a balanced diet.

Summary

Blommekage is a delightful Danish plum cake that combines the sweetness of plums with the warmth of cinnamon and the crunch of almonds. With its rich history and versatile recipe, it's a perfect dessert for any occasion. By following the tips and variations provided, you can customize the cake to suit your taste and dietary needs, ensuring a delicious and satisfying experience.

How did I get this recipe?

I can still remember the exact moment I discovered the recipe for Blommekage. It was a warm summer day, the sun was shining brightly through the kitchen window, and the scent of freshly baked pastries filled the air. I was visiting my dear friend Helga, who was known for her delicious baked goods. As soon as I stepped into her kitchen, I knew I was in for a treat.

Helga greeted me with a warm smile and a big hug. "I have something special for you today," she said, as she pulled out a beautifully decorated cake from the oven. It was a Blommekage, a traditional Danish cake made with fresh plums and a sweet, buttery crumble topping.

I watched as Helga carefully sliced the cake and placed a generous piece on a plate for me. The first bite was pure bliss. The soft, juicy plums paired perfectly with the crunchy crumble topping, creating a symphony of flavors in my mouth. I knew I had to learn how to make this incredible dessert.

I begged Helga to share her recipe with me, and she graciously agreed. As she dictated the ingredients and instructions, I scribbled furiously in my notebook, determined to recreate the magic of her Blommekage in my own kitchen.

Over the years, I have made countless Blommekage cakes, each one a little different from the last. I have experimented with different types of plums, tried adding spices like cinnamon and cardamom, and even attempted a gluten-free version for my daughter-in-law. But no matter the variation, the essence of Helga's original recipe always shines through.

I have shared my Blommekage with friends and family, taking it to potlucks, picnics, and holiday gatherings. It has become a beloved staple in my repertoire, a symbol of the warm memories and friendships that have shaped my life.

As I reflect on my journey with Blommekage, I am reminded of the many other recipes that have come into my life in a similar way. Some I learned from my own mother, who was a wonderful cook in her own right. Others I picked up from cookbooks, cooking shows, and even strangers I met while traveling.

Each recipe tells a story, a narrative of flavors, traditions, and connections that transcend time and place. They are a testament to the power of food to bring people together, to create lasting memories, and to nourish both body and soul.

And so, as I continue to cook and bake, to experiment and create, I am grateful for the recipes that have enriched my life. They are not just instructions for making meals, but guides for living a full and meaningful life, one filled with love, laughter, and of course, delicious food.

So the next time you bite into a piece of Blommekage, remember that it is more than just a cake. It is a story, a legacy, a piece of me that I am passing on to you. And I hope that with each bite, you will taste the love and joy that went into making it. Bon appétit!