Labvakar (Good Evening) Saucers, this is Latvia calling.
You may remember from Chow Down to Eurovision 2013 that I had my heart set on making Latvian liverwurst till disaster struck when my old oven broke!
So this year it was definitely going to be liverwurst until it was announced that Latvia would sing Cake to Bake in Copenhagen.
So when you are given inspiration like that naturally you have a Cake to Bake!
If anyone reading this is thinking of entering the Latvian national finals next year, just think liverwurst.
Here's a head start "without you my world is cursed, I'll never forget your tasty liverwurst".
I'm sure it would sound much better in Latvian.
Latvia pulled off a win in 2002 with only their 3rd entry to the contest, I Wanna by Marie N.
Sadly since Intars Busulis with Probka (2009) they have been unable to qualify for the finals.
I've pick this song as today's hit from Eurovision's past as I enjoy the changing rhythms and I love an act that has a BYO projector screen.
Latvia also failed to qualify for the final of Chow Down to Eurovision in 2013 so I'm hoping this honey and walnut cake will put them over the line.
The glucose was added when I had run out of honey while doing another test batch, AB without knowing said it had more of a honey taste, plus it is so much easier to spread so it stayed.
Latvian Honey and Walnut Cake
- 200g honey
- 100g glucose
- 2 large eggs
- 250g plain flour
- 1 tsps. bi carb soda
- 600ml sour cream
- 250g mascarpone
- 150g caster sugar
- 125g walnut crumbs
- plus extra walnuts and honey to garnish
- Preheat oven to 180°C
- In a mixing bowl combine honey, glucose and eggs
- Sift in flour and bi carb soda
- Fold through till well combined
- Spread thin layers on 5 lined baking trays (or repeat 5 times if you have 1 tray)
- Bake at 180°C for about 3-4 minutes
- They should be golden, risen a little and not crispy
- Lay on a lined wire rack to cool, slowly removing the baking paper while still warm
- Allow to cool completely
- In a mixing bowl beat the sour cream, mascarpone, and caster sugar till smooth
- Place 1 layer of cake onto a board or serving plate
- Cover with a thickish layer of filling and sprinkle with 1/5 of the walnut crumbs
- Repeat with remaining cake and filling
- Cover with plastic wrap and refrigerate overnight
- To serve either trim up the edges of the cake or leave it rustic
- Garnish with extra walnuts and a drizzle of honey
- Figs would also be a very welcomed guest artist
So moist and addictive reminiscent of a caramel chocolate ripple cake (or scallywag cake depending on where you grew up)
This year Latvia will be represented by Aarzemnieki who have a Cake to Bake but hopefully after reading this they will definitely know how.
Could 2014 be the year to break the 5 year drought of Latvia not qualifying for the finals?
A song about cake has to have a good chance, who doesn't like cake???
lai jums veicas!