Sunday Traditional Cake - Cloudberry and Cream Cake.
Cloudberry is one of the yummiest berries I know. They taste kind of earthy but very sophisticated at the same time. Cloudberry is rare and therefore the berries are very expensive. In Finland fresh cloudberries would cost about 25 €/kg at a market. Even jams are dear; this jar I bought in Finland in the summer is one of the affordable brands and still it was about 5€ for 400g (of which berries 35%).
I had the idea that cloudberries grow only in the Nordic countries and Northern America so I was surprised to read that there are cloudberries in Northern Ireland, too. Well, that is north.
Fresh cloudberries may not be that easy to find, but besides jam there is cloudberry liqueur, cloudberry cider, cloudberry sweets, cloudberry suryp and even Lumene cosmetics where cloudberries have been used. Just google cloudberry products and see where you could get a taste of it. It is worth to pay a little extra.
Not sure if I would exactly taste this one, though:
4 large eggs
200 ml granulated sugar
300 ml self-raising flour
100 g butter, melted
50 ml cream
400 g cloudberry jam (or fresh cloudberries)
500 ml fresh cream, whipped
1. Preheat oven to 175C / 350F and grease and flour a Ø 23 cm cake pan.
2. Beat eggs and sugar until white and fluffy.
3. Fold in flour together with melted butter.
4. Pour into pan and bake in the oven for 30-40 minutes.
5. Let cool completely before filling and decorating.
6. Slice the cool cake into three layers.
7. Mix a tablespoon of cloudberry jam with 200 ml of water and moist the layers.
8. Spread some jam and whipped cream on each layer.
9. On the top layer spread jam and then pipe the sides of the cake with whipped cream.
10. Let set in the fridge an hour or two before serving.
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