Swedish cardamom cake
This Swedish cardamom cake is easy to make with a tender, moist crumb and flecked with aromatic cardamom.
Equipment
- 8in/20cm springform round cake pan
Ingredients
- 1.5 cups all purpose flour plain flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 tablespoon cardamom ideally freshly ground
- 1 cup sugar use fine white sugar
- 0.5 cups unsalted butter room temperature or cut in small pieces
- 2 units eggs
- 0.5 cups milk whole/full fat recommended
- 1 tablespoon powdered sugar optional, for topping
Instructions
- Preheat the oven to 350F/175C and line the base of an 8in/20cm springform round cake pan. If you don't have a liner, grease it on the base and sides.
- In a small-medium bowl, sift or whisk together the flour, baking powder, salt and cardamom. Set aside.
- In a large bowl, cream together the butter and sugar until glossy and the sugar starts to dissolve. Add the eggs one at a time and mix in well. Incorporate the milk.
- Add the flour mixture into the butter-egg mixture and stir until combined but do not over-mix.
- Pour into the lined cake pan and flatten the top. Bake for 35-45 minutes until a skewer comes out clean and the cake is golden brown.
- Cool on a cooling rack for at least 10 minutes before loosening the edges to remove from the tin. Sift powdered sugar on top before serving.
Notes
This cake works as a loaf (same cooking time). For a bundt cake, double the ingredients and increase baking time to around an hour. Optionally, add pearl sugar before baking instead of dusting with powdered sugar after.
Nutrition
Serving: 1sliceCalories: 212kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 115mgPotassium: 99mgFiber: 1gSugar: 18gVitamin A: 296IUVitamin C: 0.1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!