for 12 pieces

Batter

150 g	butter, soft
150 g	sugar
1 pinch	salt
3	eggs
1 dl	milk
250 g	white flour
1 tsp	baking powder
½ tsp	sodium bicarbonate
1 tsp	ground cardamom
20 g	flaked almonds

Redcurrants

125 g	red currants
½ tbsp	sugar
1	organic lime, use grated zest and 1 tbsp of juice

Crème

100 g	mascarpone
1 dl	full cream
½ tbsp	sugar

How it's done

Batter

Mix the butter, sugar and salt in a bowl. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Add the milk. Combine the flour, baking powder, bicarbonate of soda and cardamom, stir into the mixture. Transfer the batter to the prepared tin. Top with the flaked almonds.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Redcurrants

Mix the redcurrants, sugar, lime zest and lime juice in a small bowl.

Crème

Place the mascarpone, cream and sugar in a bowl, beat until stiff using the whisk attachment on a mixer. Cut the cake in half lengthwise twice. Spread half of the crème and redcurrants over the cake base. Place the middle piece on top, cover with the remaining crème and redcurrants. Place the remaining piece on top, press down gently.

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