Copenhagen Cult Recipes (mini) features recipes that channel the heart and hygge of a quintessentially Danish way of life, with location photography and travel advice.

We’ve chosen a delicious cake for you to enjoy.

Rabarberkage

Rhubarb and marzipan cake

This recipe, adapted from chef and cookbook author Mikkel Karstad’s beautifully delicious cookbook Gone Fishing, usually calls for apples, but feel free to change the fruit according to the seasons – we opted for rhubarb.

Serves 10
Preparation: 30 minutes
Cooking: 40–50 minutes

INGREDIENTS

500 g rhubarb, sliced into 5cm long pieces,
about 2.5mm thin

1 tsp ground cinnamon

1 tbsp Demerara sugar

150 g unsalted butter, softened

150 g (2⁄3 cup) soft brown sugar

150 g marzipan, chopped

4 eggs (about 150g)

5 tbsp plain flour

Finely grated zest of 1 lemon

Crème fraîche, to serve

INSTRUCTIONS

Preheat the oven to 170°C (340°F). In a bowl, toss the sliced rhubarb with the cinnamon and sugar, then leave for at least 20 minutes.

Meanwhile, mix the butter, sugar and marzipan in a food processor until smooth. Gradually add the eggs, then the flour and lemon rind. Spread the batter into an oiled 20cm cake tin lined with baking paper and top with rhubarb. Bake for 40–50 minutes until set and the fruit is caramelised. If the fruit is browning too much, cover with foil and cook the cake until set in the centre. Cool for 1 hour.

Serve warm or at room temperature with crème fraîche.

Images and text from Copenhagen Cult Recipes (mini) by Susie Theodorou and Christine Rudolph, photography by Christine Rudolph, illustrations by Tusnelda Sommers