Rolled Nut Cake with Raspberries

Today is Midsummer's Eve, which is probably the most sacred holiday in Sweden. It really should be our National Day (which is really June 6) because it's the one everybody celebrates. We'll be going to Dagmar's for dinner, which is always lovely - let's hope the weather allows us to sit outside on their big deck!

Here's a recipe from my friend Anna. She made it for me several years ago, but I just recently got around to asking for the recipe. It's a great cake - really fast and very adaptle. Don't like raspberries? Use something else - say, blueberries, blackberries, strawberries, cherries or even something like mango or pineapple. Don't like hazelnuts? Trade them for almonds, walnuts, pecans... the possibilities are endless. And this is gluten-free by the way.

Happy Midsummer, everyone!

Rolled Nut Cake with Raspberries
(printable recipe)

For the cake:
3 eggs
200 g sugar
2 tbsp potato flour
100 g ground hazelnuts
2 tsp baking powder

For the filling:
Cream whipped with a pinch of vanilla sugar and fresh raspberries



Beat eggs and sugar until pale and fluffy. Mix potato flour with hazelnuts and baking powder, and add this to the eggs. Fold gently. Spread on a baking sheet lined with baking paper. (For neat edges, fold the edges of the baking paper.

Bake for 7-8 minutes at 250°C. Remove from the oven and sprinkle with sugar. Place upside down on another baking sheet and pull off the paper. It should be quite cool immediately since it's so thin, but let it cool completely. Cover with whipped cream, and sprinkle with berries. Roll - and now you'll end up with the sugar on the outside. Serve straight away.

Recipe in Swedish:
Nötrulltårta med hallon