Spring refreshments under the sun

Here we have collected our best recipes for a spring coffee break on your balcony, in the park or in the garden.

Below you will find recipes for Poppyseed cake with lemon icing, Karlsbad rhubarb buns, Lime pie with wholemeal and rhubarb topping, Strawberry muffins with whipped cream, Summer whoopies, Biscotti, Lemonade, Strawberry Lemonade, Iced tea with ginger and Iced coffee.


Poppyseed cake with lemon icing

Poppyseed cake with lemon icing

12-14 slices 1 1/2 hours
Poppyseed cake with lemon is a true classic. It is easy to make and the lemon icing makes the poppyseed cake extra sweet and good.
Ingredients

Poppyseed cake
125 g butter at room temperature
200 g Dansukker Superfine Sugar
1 tsp Dansukker Vanilla Sugar
3 eggs
210 g plain flour
1 1/2 tsp baking powder
3 tbsp blue poppyseeds
100 ml crème fraîche
Juice of 1/2 lemon

Icing
120 g Dansukker Icing Sugar
Juice of 1/2 lemon

Garnish
Zest of 1 lemon, preferably organic
Fresh blueberries


Preheat oven to 175 °C.

In a mixing bowl, whisk the butter, sugar and vanilla sugar until fluffy. Whisk in the eggs one at a time.

Combine the flour, baking powder and poppyseeds in a bowl, and carefully fold into the butter mixture. Stir in the crème fraîche and lemon juice.

Pour the mixture into a greased and lightly floured 2 litre baking tin. Bake in the lower part of the oven for approx. 50-60 minutes. Test with a wooden skewer.

Allow to cool. Mix the icing sugar with the lemon and drizzle over the cake. Garnish with finely-grated lemon zest and fresh blueberries.

The recipe was made by

Dansukker

Karlsbad rhubarb buns

Karlsbad rhubarb buns

approx. 40 small buns 3 hours
Karlsbad buns have a slightly firmer dough than ordinary buns. Bake a cake full of summer flavours to go with coffee, and fill your Karlsbad buns with rhubarb!
Ingredients

Buns
1 packet of yeast (for sweet dough)
250 ml milk
4 eggs
250 g butter at room temperature
170 g Dansukker White Syrup
1 tsp salt
1 tsp baking powder
900-960 g plain flour

Cardamom filling
100 g butter at room temperature
1 1/2 tsp cardamom
85 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar

Rhubarb filling
200 g rhubarb
2 tbsp Dansukker Granulated Sugar
2 tbsp water

Garnish
1 egg

Icing
120 g Dansukker Icing Sugar
2 tbsp water


Crumble the yeast into a kitchen mixer and heat the milk to 37 °C. Pour the milk over the yeast and stir to combine. Dice the butter and add all the ingredients, setting the mixer to run slowly for a few minutes. Next, increase the speed and knead the dough for a further 7 minutes.

Set the dough aside for 30 minutes under a kitchen towel. Prepare the fillings. Whisk all the ingredients for the cardamom filling and set aside. Now prepare the rhubarb filling. Rinse and chop the rhubarb into small pieces. Boil the rhubarb in the water with the sugar and vinegar in a saucepan for 3 minutes. Stir and set aside to cool.

Divide the dough into two, and roll each piece out into a rectangle on a floured surface. Spread a layer of cardamom filling over the whole rectangle. Cut the rectangle in half and then into small squares of about 8x8 cm.

Spoon rhubarb filling onto the centre and fold the edges of the dough over to meet at the centre. Place the parcels on greaseproof paper and cover with a tea towel. Leave to rise for about 90 minutes. Repeat for the other half of the dough.

Preheat oven to 210 °C.

Brush with beaten egg and bake the buns in the centre of the oven for approx. 10 minutes. Leave the buns to cool on a wire rack.

Mix the icing and drizzle over the buns. Serve.

The recipe was made by

Dansukker

Lime pie with wholemeal and rhubarb topping

Lime pie with wholemeal and rhubarb topping

About 12 slices 1 hour + 3 hours in the fridge
Do you want a more filling pie? In that case, this lime pie with a wholemeal base and rhubarb topping is perfect for you! A fresh and healthy option with your afternoon coffee.
Ingredients

Wholemeal-flour base
150 g butter
75 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
150 g wholemeal flour
60 g plain flour
1 egg yolk

Lime filling
4 egg yolks
320 g crème fraîche
75 g Dansukker Icing Sugar
1 1/2 tbsp cornflour
Zest of 1/2 lime, preferably organic
Juice of 2 limes

Marinated rhubarb
2 rhubarb stalks
200 g strawberries
95 g Dansukker Light Muscovado Sugar
Zest of 1/2 lime, preferably organic


Preheat oven to 175 °C.

Dice the butter into all the ingredients for the sweet pastry. Lightly work the dough together on a floured surface. Cover with cling film and refrigerate for approx. 30 minutes. Press the pastry into a rectangular springform baking tin, about 13x36 cm.

Bake the pastry shell in the centre of the oven for about 10 minutes. Meanwhile, prepare the filling. Beat all the ingredients into a smooth mixture.

Pour the filling into the pastry shell and bake in the centre of the oven for a further 15-20 minutes. Remove from the oven and leave to cool.

Leave to settle in the refrigerator for about 3 hours. Rinse and chop the rhubarb and strawberries into pieces. Combine with the muscovado sugar and lime and leave to marinate for at least 30 minutes.

Decorate the pie with the marinated rhubarb.

The recipe was made by

Dansukker

Strawberry muffins with whipped cream

Strawberry muffins with whipped cream

makes 12
Ingredients

240 g plain flour
2 1/2 tsp baking powder
150 ml liquid margarine
200 g Dansukker Cane Sugar Granulated
3 eggs
Juice and grated zest of 1 untreated lemon
100 g white chocolate, chopped
1/2 litre (250 g) strawberries, sliced

To decorate
150 ml whipping cream
1 tsp Dansukker Vanilla Sugar
Strawberries


Mix the flour with the baking powder. Add the margarine, sugar, eggs, lemon juice, and lemon zest. Stir to combine. Add the chocolate and strawberries. Bake in the centre of the oven at 200 °C for about 20 minutes. Allow to cool. Whip the cream with the vanilla sugar until it forms soft peaks. Rinse the strawberries. Pipe or spoon a little whipped cream on top of each muffin. Decorate with strawberries.

The recipe was made by

Dansukker

Summer whoopies

Summer whoopies

makes about 50
Ingredients

100 g butter or margarine, softened
150 g Dansukker Granulated Sugar
240 g plain flour
1 tsp Dansukker Vanilla Sugar
10 g baking powder
3 g salt
1 egg
100 ml crème fraîche

Filling
60 g butter or margarine, softened
180 g Dansukker Icing Sugar
150 g cream cheese
75 g berries, e.g. raspberries or blueberries


Beat the butter and sugar until smooth. Add the dry ingredients. Stir the eggs and crème fraiche to make a smooth paste. Put the paste in a piping back and pipe mounds the size of five krona pieces (en femkrona) on parchment-lined baking sheets. If you don’t have a piping bag, you can spoon out the mixture into small mounds. Bake in the centre of the oven at 175 °C for about 8 minutes. Make sure the cookies do not burn at the edges. Leave to cool on a wire rack.

Mix together the filling ingredients. Spread half of the filling on the cookies. Place the remaining cookies on top of the filling. Should be served freshly made.

The recipe was made by

Dansukker

Biscotti

Biscotti

Makes about 40
Ingredients

1 1/2 dl roughly chopped almonds
100 g butter
1 1/2 dl Dansukker Organic Icing Sugar
1 untreated lemon, zested
2 eggs
4 dl flour
1 tsp baking powder


Pre-heat the oven to 200 °C.

Whisk the butter and icing sugar until fluffy. Add the eggs one at a time. Mix in the other ingredients.

Roll out the dough into three bars on a baking sheet lined with parchment paper.

Bake the bars in the middle of the oven for about 15 minutes. Cut them into pieces, around 3-4 cm in size. Bake the pieces at 200 °C for a further 6 minutes or so on each side until crisp.

Store in a container with a tight-fitting lid.

The recipe was made by

Dansukker

Lemonade

Lemonade

about 6 glasses
Ingredients

Juice of 4 limes (about 100 ml)
Juice of 4 lemons (about 250 ml)
Grated zest of 1 untreated orange
100 g Dansukker Granulated Sugar
Ice cubes
1000 ml mineral water


Combine the citrus juices and sugar in a jug and stir until the sugar dissolves. Add the orange peel, ice cubes and mineral water. Serve.

The recipe was made by

Dansukker

Strawberry Lemonade

Strawberry Lemonade

1 large jug – about 1-1.5 litres
Ingredients

2 lemons
1 lime
1/2 litre (about 250 grams) strawberries
200 ml Dansukker Organic Sugar
500-700 ml water
Ice


Clean and rinse the strawberries, extract the juice from the lemon and lime, and add everything to a large jug.

Add 100 ml water along with the sugar, and blend it all together using a hand blender.

Add ice and fill to the top with water. Stir.


Tip

Add lemon balm or mint.

The recipe was made by

Dansukker

Iced tea with ginger

Iced tea with ginger

4 glasses
Ingredients

100 g fresh ginger, thinly sliced
1 1/2 litres water
2 tbsp green tea leaves
200 g Dansukker Cane Sugar Granulated
2 limes, thinly sliced


Combine the ginger, water and tea leaves in a saucepan and bring to the boil. Take the saucepan off the heat. Leave to stand for 10 minutes. Add the sugar and stir until dissolved. Strain and discard the ginger and tea leaves. Refrigerate until serving. Add the lime slices.

The recipe was made by

Dansukker

Iced coffee

Iced coffee

2 glasses
Ingredients
200 mll strong coffee
200 ml ice cold milk
3 tbsp Dansukker Cane Sugar Granulated
200 ml ice cubes

Liquidise all the ingredients in a blender until the ice cubes are crushed. Pour into glasses.

The recipe was made by

Dansukker