Swedish cardamom cake
This Swedish cardamom cake is easy to make and features a tender, moist crumb with aromatic cardamom.
Equipment
- Springform cake pan
Ingredients
- 1.5 cups all purpose flour plain flour
- 1.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 tablespoon cardamom ideally freshly ground
- 1 cup sugar regular white sugar recommended
- 0.5 cup unsalted butter room temperature or cut in small pieces
- 2 eggs
- 0.5 cup 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/tin.
- 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. Add the eggs one at a time and mix in well. Mix in the milk until well incorporated.
- Add the flour mixture into the butter-egg mixture and stir until combined.
- Pour into the lined cake pan and spread to the edges. Bake for 35-45 minutes until a skewer comes out clean and the cake is golden brown.
- Cool on a rack for at least 10 minutes before removing from the tin. Sift powdered sugar on top before serving.
Notes
This cake can also be made as a loaf or bundt cake by adjusting the quantities and baking time.
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
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