Swedish Cardamom Cake – Kardemummakaka is very easy to make. It has such a lovely flavour too. Cardamom, as you may know, is a very popular spice in Scandinavia, particularly in Sweden. So it makes sense that there is a cake with that as the flavouring.
I particularly like cardamom. It has floral and citrus hints that I enjoy. So when i saw a video on my feed for such a cake I wanted to know more. I saw several recipes for the cake which I used as inspiration for mine.
The cake is simple to make and doesn’t take much time. It offers the reward of a very tasty cake indeed. Although I use a stand mixer for the cake a hand mixer, or even doing it by hand, will be fine too.
Ingredients
The ingredients list is not too long. The only unusual one is the star of the show, cardamom.
Flour – Plain/all purpose flour is best for this cake.
Sugar – I use golden caster sugar, but just caster, or granulated, sugar will both be fine.
Butter – unsalted butter, melted. I melt my butter and then weigh that to ensure accurate measurement.
Eggs – Medium in UK/Europe and large in North America.
Milk – whichever cows milk you care to use is fine. Plant based milk alternatives will also work.
Cardamom – I use ready ground cardamom but you can extract seeds from cardamom pods and grind them to a powder if you wish.
Baking powder – as a raising agent.
Vanilla extract – to add an extract flavour profile.
Salt – just enough to draw out the flavours
Process for Swedish Cardamom Cake
Happily the process is very simple.
Preheat your oven to 180C/160C Fan/350F.
Mix the dry ingredients, flour, salt, baking powder and cardamom together.
Then whisk the eggs and sugar to a nice pale and thick mixture, with the sugar dissolved. Add in the milk, melted butter and vanilla and mix again.
Gently whisk or stir in the dry ingredients until just incorporated. Put the batter into a greased and lined(or greased and coated with breadcrumbs) 9 inch/23 cm round cake tin. You can use an 8 inch/20cm cake tin instead if you wish. Level the batter in the tin. Then bake the cake for 40 to 50 minutes, until it has risen nicely and a skewer poked into the centre comes out clean.
Remove the cake from the oven and leave it in the tin for about 15 minutes before transferring to a cooling rack. Let the cake cool completely before serving.
My Cake
The first thing to say is that the aroma during baking is lovely. It filled the kitchen. I let my cake bake or 40 minutes before testing. There were a few crumbs on the skewer so I baked for a few minutes longer.
Then I let the cake cool in the tin for 20 minutes. Removing it from the tin was easy and let the cake cool completely before slicing.
Then I enjoyed tasting the cake. The cardamom flavour was just right, not overpowering but giving full flavour to the cake. The texture was light in the mouth too, and still quite moist.
Although I like it with a cup of tea I found my favourite way to eat the cake is with some custard, as dessert.
Another great Swedish recipe is Swedish Sticky Chocolate Cake – Kladdkaka.
Swedish Cardamom Cake – Kardemummakaka
10
servings15
minutes45
minutesKeep the screen of your device on
Ingredients
310g(2 cups + 1 tbsp, based on scooping packed flour into a 250 ml cup) plain flour
150g(3/4 cup) caster sugar
295g(1 cup + 5 tsbp) melted unsalted butter
3 medium eggs(large in USA)
170ml(3/4 cup minus 2 tsp) milk
7g(3 tsp) ground cardamom
12g(3 tsp) baking powder
3g(1/2 tsp) salt
10ml(2 tsp) vanilla extract
Directions
- Preheat the oven to 180C/160C Fan/350F.
- Grease a 9 inch/23cm round cake tin and line it with parchment paper. Or grease it and coat in flour or breadcrumbs.
- Mix the cardamom, baking powder and salt into the flour and set aside.
- Whisk the eggs and sugar together until pale and thickened. This can take a few minutes to ensure the sugar fully dissolves.
- Pour in the milk, melted butter and vanilla extract and mix until combined.
- Add the flour mixture and fold that in until just combined.
- Spoon the batter into the prepated cake tin and level it off.
- Bake the cake for 40 to 50 minutes, until a skewer poked into the centre comes out clean.
- Leave the cake in the tin for about 15 minutes, then transfer it to a wire rack to cool completely.