Swedish cardamom cake
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Swedish cardamom cake
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This cake is so easy to make with a tender, moist crumb and flecked with aromatic cardamom.
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Ingredients
- 1 ½ cups all purpose flour plain flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ tablespoon cardamom ideally freshly ground
- 1 cup sugar
- ½ cup unsalted butter room temperature or at least cut in small pieces
- 2 eggs
- ½ cup milk whole/full fat recommended
- 1 tablespoon powdered sugar (optional, approximate, to top)
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Instructions
- Preheat the oven to 350F/175C and line the base of an 8in/20cm springform round cake pan/tin. If you don't have a liner, at least 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 the mixture is relatively glossy and the sugar is starting to dissolve. Add the eggs one at a time and mix in well. Mix in the milk so that it is well incorporated.
- Add the flour mixture into the butter-egg mixture and stir until combined but try not to over-mix.
- Pour the mixture into the lined cake pan/tin and spread the mixture to the edges with a spatula and flatten out the top. Bake for approximately 35-45 minutes until a skewer inserted in the middle comes out clean and the cake is a gentle golden brown color.
- Leave to cool on a cooling rack for at least 10 minutes before loosening around the edges to remove from the cake tin. Once cool, sift a little powdered sugar (icing sugar) on top before serving.
Notes
- It's best to use a relatively fine white sugar for this (regular sugar is usually fine as long as it is not too coarse a grain).
- This cake quantity also works as a loaf - cooking time should be roughly the same.
- You can also make this as a bundt cake, if you prefer - for a 10 cup capacity bundt, you double everything but make it otherwise the same. Baking time will need to be increased to around an hour.
- If you prefer, instead of dusting with powdered sugar after, for a round/loaf cake you can add some pearl sugar to the top of the batter before baking.
Nutrition Information
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Calories
212kcal
(11%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
49mg
(16%)
Sodium
115mg
(5%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
296IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12approx
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 115mg | 5% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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