What is baker's ammonia, and can I swap it out?

Baker's ammonia (hartshorn/ammonium carbonate) is an old leavening agent used in this recipe (1 teaspoon). It can be replaced with baking powder, but then the cake gets a slightly different texture and flavor.

How do I make the batter?

The original text refers to Currant Cake I: the batter is made the same way there. In short, the eggs and sugar are creamed, then the butter, milk, and flour with baker's ammonia are added, and finally the currants and candied peel.

How long does the cake take?

The stated total time is about 80 minutes for a loaf cake serving around 12.

What is candied peel?

Candied peel is candied citrus rind, here 60 grams, which is chopped and mixed into the batter along with the 100 grams of currants.

Currant Cake II

Currant Cake II from Erken 1914: a simpler creamed loaf cake with 2 eggs, 250 g sugar, 150 g butter, 500 g flour, 2.5 dl milk, currants, and candied peel, made like Currant Cake I.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 561 (falt i det fri)

Be the first to rate

About the dish

A thriftier version of the currant cake with fewer eggs, leavened with baker's ammonia and flavored with candied peel. Erken refers to the method in Currant Cake I.

How to make it

1
Cream butter and sugar
Cream the butter and sugar white, and stir in the egg yolks.
2
Mix in the rest
Add the milk, the currants, and the candied peel, and work in the sifted flour that the baker's ammonia (or baking powder) has been blended into.
3
Fold in the egg whites
Beat the egg whites stiff and fold them into the batter.
4
Bake
Put the batter in a greased and dusted pan and bake in a not-too-hot oven, about 170 °C (340 °F), for 45–55 minutes.

Changes from the original

Measures modernized. The method has been written out in full (the original refers to Currant Cake I). Baker's ammonia has been kept with baking powder as an alternative.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 561) → 1949 (korrekturlest, s. 654)~46% av teksten endretfjernetlagt til

Ingredienser: 2 egg 250 gr. sukker ~~1/2~~ ½ kg. hvetemel ~~2 1/2 del.~~ 2½ dl. melk 150 gr. smør ~~1 teske hjortetaksalt~~ 1½ teskje bakepulver 100 gr. korinter 60 gr. sukat. Fremgangsmåte: Deigen tillages som ~~forklaret~~ forklart i ~~korintkake~~ Korintkake I.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is baker's ammonia, and can I swap it out?: Baker's ammonia (hartshorn/ammonium carbonate) is an old leavening agent used in this recipe (1 teaspoon). It can be replaced with baking powder, but then the cake gets a slightly different texture and flavor.
How do I make the batter?: The original text refers to Currant Cake I: the batter is made the same way there. In short, the eggs and sugar are creamed, then the butter, milk, and flour with baker's ammonia are added, and finally the currants and candied peel.
How long does the cake take?: The stated total time is about 80 minutes for a loaf cake serving around 12.
What is candied peel?: Candied peel is candied citrus rind, here 60 grams, which is chopped and mixed into the batter along with the 100 grams of currants.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!