Norwegian Silver Cake

2,6 oz. / 75 g butter
5,3 oz. / 150 g sugar
0,4 pint / 1 3/4 dl whipping cream
8 oz. / 225 g flour
1 1/2 teaspoons baking powder
about 2 tablespoons poppy seeds
grated zest of 1 orange
8 egg whites

Cream butter and sugar. Add the whipped cream. Mix flour and baking powder and stir it in.

[2] Add the poppy seeds and grated orange peel. Whip the egg whites and fold them gently into the batter.

[3] Grease a 3 pint / 1 1/2 litre bread mould and pour in the batter.

[4] Bake at 345° F / 175° C for 3/4 – 1 hour and cool on a rack.

NOTE! Silver cake keeps well in the freezer.

4 thoughts on “Norwegian Silver Cake

  1. Could yu just clarify whether you whip the cream before adding or just as it comes out of the bottle/pack?


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