Brunsviger cake (Brunswick Bun)

If using fresh yeast, add the yeast and milk to a stand mixer with a dough hook attached. Mix until the yeast has dissolved (If using active dry yeast, pour the milk into a bowl. Sprinkle over the yeast and whisk together. Cover with clingfilm/plastic wrap and leave in a warm place for about 15 minutes until frothy and bubbly. Pour into the stand mixer with a dough hook attached).

Add the caster sugar and ground cardamom and continue to whisk. Next add the very soft butter and egg yolk. Combine the salt with the flour and add to the mixture bit by bit, continuing to mix with the dough hook for 5–6 minutes until you have a smooth (but still sticky) dough. Hold back on the flour if the dough gets too firm – you can always add more later. Cover the bowl with clingfilm/plastic wrap and leave to rise for about 30 minutes - or until doubled in size.

To make the topping, whisk the softened butter with 200g of the dark brown soft sugar, the golden/light corn syrup, cinnamon and vanilla extract until you have a very soft, spreadable mixture. Set aside.

Tip out the dough onto a floured surface and knead it through (add more flour if needed, as you now need a mouldable dough). Roll the dough out to roughly the size of the baking pan. Transfer the dough to the prepared pan and gently stretch it towards the sides of the pan. Prod shallow holes all over the dough with your fingers (like you would if making focaccia). The bigger the holes, the more hiding places for the topping – which is the best bit.

Spread the topping the over the topping with a spatula, holding a bit aside in case you need it (blast quickly in the microwave if filling needs loosening up as its easier to work with if more liquid) so that every bit of dough is covered. Scatter over the remaining 25 g/2 tablespoons dark brown soft sugar. Cover with clingfilm/plastic wrap and leave to rise for another 20 minutes.

Preheat the oven to 200°C (400°F) Gas 6.

Remove the clingfilm/plastic wrap from the cake and bake in the preheated oven for around 20–25 minutes or until cooked through. The topping should be sticky and shiny (if it goes a bit dry, add the remaining topping on top for extra gooey-ness). Baking times may vary a little, so do keep an eye on it and turn down heat if it looks like its drying too quickly on top. Remove from oven and leave to cool. Cut into squares and serve. This cake is best enjoyed the same day it is made.

Variation: some Danish bakers also add a layer of pastry cream to the base before spreading on the topping. This is entirely wonderful and adds to the overall gooey texture. Some also finish off with an extra layer of dark brown sugar during the last few minutes of baking. The aim is to have a baked base – but a really sticky, yummy topping. For some people that is a LOT of sugar – for others, less.