BAKE

3 eggs 225g caster sugar ½ tspn vanilla sugar 225g plain flour or cake flour 2 tspn baking powder 150ml whole milk 75g butter, melted The Essence Of Hygge by Bronte Aurell is our new favourite cookbook. And this recipe will convince you why!

Danish dream cake is from Brovst, a village in Jutland. In 1965, a young girl baked her grandmother’s secret family recipe in a competition and won, and the cake has been a favourite for Danes ever since.

No wonder – it’s light and fluffy with a delicious coconut topping.

Preheat the oven to 190C (375F) Gas 5.

In the bowl of a food mixer, whisk eggs, caster sugar and vanilla sugar on a high speed for a few minutes, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.

Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake pan.

Bake in the preheated oven for 35–40 minutes, or until almost done (try not to open the oven door for the first 20 minutes of the total baking time).

To make the topping, put all the ingredients in a saucepan and gently melt together.

Remove the cake from the oven and carefully spread the topping all over the cake. Return to the oven. Turn up the heat to 200C (400F) Gas 6 and bake for a further 5 minutes.

Leave cake to cool before eating, if you can. We are well aware it’s hard to do that!