Swedish Cardamom Cake
Scandinavia is known to use cardamom in cookies and other pastries. One of them is the Swedish cardamom cake. Its great aroma fills a kitchen quickly, making you eager for a slice of this cake.
Although not native to Scandinavia, cardamom with its ginger like aroma, became popular enough for its multiple uses in so many dishes ...and goodies!
Combined with other spices / herbs or alone, the herb works well both ways. As you will find out with the Swedish cardamom cake.
- 350 g all purpose flour
- 250 g fine sugar
- 2-3 tsp ground cardamom (to taste)
- 2 tsp baking powder
- 3 medium eggs
- 150 g soft butter (unsalted)
- 30 cl cream
- Zest of 1 lemon (only yellow part)
- pinch of salt
- 20 g fine sugar
- 100 g Sliced or chopped almonds
- 1 tsp cinnamon
Optional: A few drops of almond extract in the batter.
- Sieve flour and baking powder in a bowl. Add the cardamom, salt and whisk everything together.
- Beat eggs with the sugar and lemon zest until pale yellow.
- Soften the butter for a few seconds in the microwave. Make sure it is almost cold.
- Gradually add the cream and butter to the flour, fold with a wooden spatula. You don't have to over-do this step, just some light mixing and then add the egg mixture.
- When everything is homogeneous and smooth stop folding the batter. Let it rest 20 - 30 minutes.
- Grease a 26 cm spring form. Pour in the batter, spread evenly and cover with almonds. Lightly press them into the batter.
- Whisk together cinnamon with sugar and sprinkle over the almond covered batter.
- Put the spring form on the lower rail of the oven and bake at 165°C (convection) for 50 minutes to 1 hour. If the cake is browning too much after 20 minutes, cover with aluminum foil. Use a tester to see if it's fully baked.
- The Swedish cardamom cake is traditionally cut into long slices (see image) instead of wedges.
Tools used: Hand mixer, wire whisk, silicone spatula, wooden spatula, sieve.
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