Cardamom Cake

February 8, 2022

Ranghild Langlet/ Food52 2022

svgs 6-10, 350° 30-35 min 9″ spring form pan

Serve with fresh berries or fruit

INGREDIENTS

1 1/3C (264 g) sugar + more for dusting pan

3/4 (65 g) sliced almonds

4 large eggs

1 1/3 sticks (150 g) Unsalted butter

1 TB (9 g) cardamom seeds

1 1/3 C (160 g) All purpose AP flour

2 pinches salt

PREP PAN

parchment paper bottom spring form pan

Butter pan & parchment -if using

sprinkle 2-3 TB sugar, coating sides & bottom’cover bottom w/sliced almonds (or ground almonds)

CAKE MIX

cream eggs & sugar until triple volume (~5 min)

Melt butter

Bruise cardamom seeds in mortar

Use rubber spatula to quickly fold in flour & salt into creamed egg/sugar mixture, ADD cardamom, ADD melted butter.

Give thorough stir, pour into pan.

Thump pan on counter to settle batter.

BAKE 30-35 min. until top feels dry and springs back when lightly pressed or skewer comes out dry.

Remove from oven, leave in pan 5 min.

Invert cake onto a rack to cool.

Remove bottom of pan carefully while cake still very warm.

Cool before serving.

Semla

February 28, 2012

Adapted from Vestkusten’s recipe. Makes 12 semlor buns. Refer to Red Start Yeast for yeast conversion table: http://www.redstartyeast.com Preheat oven 400°

  • 3/4 C milk
  • 4 TB butter
  • 1/4 C water or milk
  • 1 oz yeast or 1 pkt (1/4oz) dry yeast
  • 1/4 C sugar (use 1 tsp sugar to mix with yeast packet).
Scald milk, add butter and cool to lukewarm.  Mix yeast, water or milk and 1 tsp sugar and let stand a few minutes. Add cooled milk/butter to dissolved yeast.
  • 1/2 tsp salt
  • 1 egg (slightly beaten)
  • 1 tsp cardamom (can add more)
  • 3 C  sifted All- purpose unbleached baking flour

Gradually stir in salt, remaining sugar,egg,cardamom & most flour to yeast & milk mixture. Work dough until smooth and elastic on floured board, add more flour as needed.

  • put in greased bowl, cover, let rise 30-40 min.
  • cut dough into 12 pieces, roll into balls, place on baking paper on cookie sheet. Cover and let rise 30-40 min.
  • brush with lightly beaten egg
  • Bake at 400°, 10-15 min. cool on wire rack

FILLING (Make almond mixture or use store bought almond paste.)

  • Grate 1 C blanched almonds/ or use almond meal
  • whip 1 egg white until stiff, beat in 3 TB sugar.
  • Mix egg whites with almonds.

Just before serving cut bun in half or cut off top, make a slight hollow & fill with almond paste. Add whipped cream, replace top. Dust with powdered sugar. Serve in deep bowl with warm milk.