Savoury Swedish sandwich cake
- Bettina Campolucci Bordi
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Serves 6 - 8
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This vegetarian twist on a Scandi Midsummer dish is fun to make, beautiful to serve and a real centrepiece for a summer table
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Try this recipe for a savoury Swedish sandwich cake, then try Bettina's recipe for a shopska salad with seasonal cherry tomatoes, roasted peppers and feta. Next discover more Scandinavian recipes and Midsummer party ideas.
"I spent my formative years growing up in Sweden, and one of the dishes that always brings me straight back is the Swedish savoury sandwich cake, or smörgåstårta. My grandmother used to make them, and they were always such a nostalgic, celebratory centrepiece.
Traditionally, they’re often made with seafood, especially around Midsummer, but this is my seasonal vegetarian version using beautiful summery British produce. Think soft sandwich bread layered like a giant savoury cake, filled with hummus, olives and feta, then “iced” with lemony cream cheese and decorated with asparagus, cucumber ribbons, tomatoes and basil.
It’s nostalgic, playful and such a gorgeous alfresco dish for a summer table.
This is my vegetarian take on a classic Swedish sandwich cake, traditionally made around Midsummer and often filled with seafood. This version is layered with hummus, olives, feta, lemony cream cheese, asparagus, tomatoes, cucumber ribbons and fresh basil. It is so fun to make, beautiful to serve, and a real centrepiece for a summer table."
Savoury Swedish sandwich cake (smörgåstårta) recipe
Ingredients
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1 bunch asparagus
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600g cream cheese
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1 lemon
zested
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salt and pepper
to taste
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200g olives
roughly chopped
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200g feta
crumbled
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400g hummus
shop-bought or homemade
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1 packet soft sandwich bread, white or brown
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200g mixed British tomatoes
different colours and sizes if possible
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a drizzle olive oil
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1 cucumber
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bunch fresh basil
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Method
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step 1
Start by preparing the asparagus. Bring a pan of water to the boil, then trim the asparagus and cut off the tips, keeping them to one side for decorating later. Blanch the asparagus very quickly in the boiling water, then remove and cool so it stays bright green and fresh.
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step 2
Add the cream cheese to a bowl and flavour it with lemon zest, salt and pepper. Mix until smooth and creamy. This will be used to “ice” the outside of the sandwich cake, so you want it to be easy to spread.
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step 3
Prepare the rest of the fillings. Slice or roughly chop the olives, crumble the feta, and have your hummus ready. Use shop-bought hummus if you want to keep this really simple, or make your own if you prefer.
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step 4
Choose a pretty serving plate or board. Place two slices of sandwich bread next to each other to create the base. Spread over a layer of hummus, then add some olives and crumbled feta. Top with another layer of bread and repeat, almost as if you are making a lasagne or a giant layered sandwich. Continue until you have three to four layers.
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step 5
Once the sandwich cake is built, use the lemony cream cheese to cover the outside, just as you would ice a normal cake. Spread it over the top and sides until the cake is fully covered.
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step 6
Slice the tomatoes and place them in a bowl with a little salt, pepper and olive oil. Give them a gentle mix so they become glossy and seasoned.
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step 7
Ribbon the cucumber using a vegetable peeler. Decorate the sandwich cake with the cucumber ribbons, asparagus, tomatoes, asparagus tips and plenty of fresh basil.
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step 8
Keep the sandwich cake in the fridge until you are ready to serve. It slices beautifully and makes such a joyful summer centrepiece.
Authors
Bettina Campolucci Bordi
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