Cardamom Cake

A fragrant cake from Sweden, Cardamom Cake makes winter’s days seem brighter, especially when accompanied by a drink of hot glogg. If possible, grind the cardamom seeds yourself.

7-

1 teaspoon butter or margarine

2 teaspoons flour

6 oz. self-raising flour

1 teaspoon freshly ground

cardamom

4 oz. sugar 4 oz. mixed candied peel, finely chopped

2 eggs

4 oz. butter or margarine, melted

2 tablespoons icing

sugar (optional)

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease a 7-inch cake tin with the 1 teaspoon of butter or margarine and dust it with the 2 teaspoons of flour, shaking out the excess. Set the greased cake

tin aside.

Sift the self-raising flour, cardamom and sugar into a large mixing bowl. Add the candied peel and set the bowl aside.

In a medium-sized bowl, beat the eggs until they are frothy. Add the melted butter or margarine, and mix well together.

Pour this mixture into the flour mixture a little at a time, stirring con-stantly until all the ingredients are blended, and the batter is of a dropping consistency. If the batter is too thick, add a little milk.

Pour the cake batter into the prepared tin and bake in the middle of the oven for 45 minutes, or until the cake is cooked.

Test by inserting a skewer into the centre of the cake. If the skewer comes out clean and dry, the cake is cooked.

Remove the tin from the oven and turn the cake out on to a wire rack. Cool the cake completely. If you like, sprinkle the top of the cake with icing sugar.

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