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Traditions

I share a cake recipe. Both because it’s a really yummy cake and because I make this cake every year for Easter – including this year. It is a tradition.

Any craft practice unfolds in a field of tension between tradition and renewal, local and global, hand-made and industrial, big and small.

April 2022

 

I have the recipe from Camilla Plum – you can see more about her here 

 

6 eggs

350 g sugar

250 g melted butter

zest of 3 lemons

juice of 1 lemon

(I buy my lemons from Crowdfarming, which you can read about here 

1 dl black poppy seeds

1 dl full-fat milk

350 g wheat flour

1 tbsp. baking powder

Syrup:

the juice of 2 lemons

2 dl sugar

Beat the eggs and sugar until the mix is frothy.

Melt the butter.

Zest the lemons. Mix the zest and the juice of one lemon with the egg-and-sugar mix, then add the poppy seeds, the milk and the butter.

Mix gently but thoroughly and then fold in the flour mixed with the baking powder.

Pour the dough into a greased springform pan. The pan should be half full when you have poured in the dough.

Bake at 165 °C until a wooden skewer inserted into the middle comes out clean.

Boil sugar and the juice of the last two lemons to make a syrup.

Let the syrup cool and pour it over the cake as soon as it comes out of the oven.

Jeg vil dele kageopskrift med dig!

Dels fordi den er god, dels fordi jeg bager denne kage hvert år til påske, således også i år. Det er en tradition.

At beskæftige sig med håndværk og kunsthåndværk er at virke i spændingsfeltet mellem tradition og fornyelse, mellem lokalt og globalt, mellem håndholdt og industrielt, mellem stort og småt

 

Opskriften har jeg fra Camilla Plum som du kan se mere til her

6 æg

350 g sukker

250 g smeltet smør

skal af 3 citroner saft af 1 citron

(citroner køber jeg hos Crowdfarming som du kan læse om her 

1 dl sorte birkes

1 dl sødmælk

350 g hvedemel

1 spsk. bagepulver

Sirup:

saft af 2 citroner 2 dl sukker

Pisk æg og sukker til skum.

Smelt smørret.

Riv skallen af citronerne. Bland citronskal og saft af 1 citron i æggene, derefter birkes, sødmælk og smør.

Vend forsigtigt, men grundigt, og tilsæt herefter mel blandet med bagepulver.

Kom dejen i smurt springform, fyld den halvt op.

Bag ved 165° C til dejen ikke længere hænger i en træpind.

Saften af de sidste to citroner koges med sukker til en sirup.

Køl af og hæld sirup over kagen, når den kommer ud af ovnen.

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