Cookies Preferences
I've decided that the no-carbs obsession people have is absolutely poppycock! In Oslo people seemed to eat nothing but bread or sweet buns and they're slender as reeds. Granted they cycle everywhere or walk and spend their weekends hiking in the forests and swimming in fjords. But still! This recipe is based on a most delicious coffee cake we ate on a Saturday morning from a bakery called Farine, just up the hill from my sister's house. Their cardamom buns are to die for and while I considered working on a recipe for them, there are plenty of those already lurking about on the internet (see here). This coffee cake, on the other hand, is unique and delicious and worth trying your hand at. Farine used red currants in their cake, so please try those if you'd like, but I haven't found them here and the raspberries are an excellent substitute. What really makes this though, is the crumbly topping, do not skimp!
1 1/4 cups milk
140g unsalted butter
pinch of sugar
2 teaspoons of dry active yeast
1/4 cup wholemeal wheat flour
3 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon cardamom
lemon zest
200g raspberries
for the crumble topping:
1/4 cup pumpkin seeds
1/2 cup puffed millet
1 1/2 cups pecans
200g unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1 teaspoon cardamom
First heat your milk and butter plus the pinch of sugar in a small sauce pan until the mixture reaches 98F/37C degrees. Add the yeast, stir, and allow to sit for 5-10 minutes until you start to see it bubbling.
In the bowl of a stand mixer combine the flours, sugar, cardamom and lemon zest. Once the yeast is activated add it and beat with the paddle attachment until the dough comes together. Cover the bowl with plastic wrap and set somewhere warm and allow to rise for 45 minutes. Now line your 10 inch square baking tin with parchment paper. Fold the raspberries into the dough and place most of them in the bottom of your baking tin before arranging the dough over the top. Cover again and allow to rise for 45 more minutes.
While it's rising for the second time preheat your oven to 375F/180C degrees and prepare the crumble topping. In a food processor blitz the pecans, sugars, and cardamom first until they're quite crumbly and then add the butter in chunks and bring it together. Fold in the pumpkin seeds and puffed millet and set aside. When the cake has risen for the second time take the crumble and evenly distribute it on top, drape a towel over the top and let it rise one last time for 30 minutes.
Place the risen cake in your preheated oven for about 40 minutes, watching to make sure the crumble doesn't turn too brown (you can cover with foil if it's starting to look too dark). Pull the finished cake out of the pan once it's cooled and cut into squares.
