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//What’s Cooking

Pille Petersoo // Nami Nami blog // Viimsi, Estonia

ESTONIAN CRUMB CAKE (PURUKOOK) In a lovely suburb just outside Tallinn, the capital of Estonia, is where you’ll find Pille, the sociologist, food writer and blogger behind the food blog, Nami Nami. RECIPE: 400 g (3 1/3 cups) all-purpose flour (1/3 to 1/2 can be spelt or wholemeal flour) 85 grams (3 oz) caster sugar a pinch of salt 200 g (7 oz or 2 Tbsp less than 2 sticks) cold butter, cubed 1 egg FILLING: 500 g thick jam/marmalade

INSTRUCTIONS: Preheat the oven to 200 C/400 F. Line a 25x35 cm cake tin or a Swiss roll tin with a parchment paper or butter generously. Measure the flour, sugar and salt into a mixing bowl. Add the butter and using a knife or your fingers, cut and mix until the mixture reminds you of wet sand. (You can do this in your food processor). Transfer about 1/3rd of the mixture into a small bowl and put aside this will be your crumb mixture. (Feel free to add a handful of desiccated coconut to this mixture, or perhaps some cinnamon or other spices). Add the egg to the remaining mixture and combine until wet crumbs form. Scatter into the cake tin, spread evenly and then press down with the palm of your hand. (If your filling is on the soft side, you may want to pre-bake the base for about 15 minutes, until golden.) Spread the filling evenly over the (partially baked) base. Scatter the crumb mixture evenly on top. Bake in the pre-heated oven for about 30 minutes, until the crumb mixture is light golden brown. Remove from the oven and leave to cool before cutting into small bars.



Countlan Issue 04  
Countlan Issue 04  

Countlan is a quarterly magazine dedicated to exploring how people all over the world entertain at home.