BM # 74: Week 4, Day 1
Theme : Swedish recipes
Recipe: Cardamom cake 

I didn’t rely only on the internet for this week’s theme (which is Swedish recipes, BTW), but I headed out to the library too to look for Scandinavian recipes. The first trip to the library had me coming home with two books for everyday recipes. Since Swedish vegetarian choices are pretty limited, I picked up two more books the next time I went back to the library. Baking books this time!

So for Fika last week during the snow storm(Fika is coffee time, but mostly with some baked goodies), we had this soft, spongy cardamom cake with a refreshing cup of coffee. I distributed most of this cake to my neighbors and friends and the feedback has been excellent. Baking during snow storms is fun and the house smelled amazing!!

This is one of those simple recipes that gives you amazing results. Its a keeper for sure! I didn’t make any change to the original recipe other than replacing almonds with cashew nuts. There are so many other recipes I want to try from that small book aptly named Swedish cakes and cookies, but I am resisting the call of butter and sugar for the sake of fat content inside my body :D.

I am struggling with my photography now (its a phase that comes and goes), so I have not been able to do justice to this soft and light sponge. So don’t judge the cake by the picture and give it a try for sure!

Recipe source: Swedish cakes and cookies book

Ingredients:

• 1 1/4 cups sugar
• 3 1/3 cups flour
• 1 tablespoon baking powder
• 2 teaspoons ground cardamom
• 200gms/2 sticks/1 cup butter
• 2 eggs
• 1 1/4 cups milk
• Pearl sugar/chopped almonds/nuts for decoration

Method:

1. Grease and line a 9X13″ pan with baking parchment. Preheat the oven to 350F.
2. Melt the butter and let it cool to room temperature.
3. Using a stand mixer or hand mixer, beat the sugar and eggs until it turns light yellow and thick. Add the baking powder and cardamom powder, beat again.
4. Add the rest of the ingredients (butter, milk and flour) and mix everything carefully. There shouldn’t be any dry lumps in the batter.
5. Pour into the prepared pan and bake for about 55-65 minutes or until a skewer comes free of crumbs when inserted in the middle of the cake. Once its out of the pan, let the cake rest in the pan for about ten minutes. Slice and serve once its cool.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74