Swedish Cardamom Cake

by Maria on March 25, 2014

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There is nothing like the smell of a cardamom cake baking in the oven. It fills the whole house up with such a pleasant aroma that you are forced to pause for a moment and savor the goodness that can be. This cake is best enjoyed with some freshly brewed coffee and good company. This is a true Swedish “fika.”

Fika, in case you are wondering, is part of the everyday culture in Sweden. It means taking a break to enjoy a cup of coffee (or tea or juice) with one’s friends, family, or co-workers. It is traditionally accompanied by something sweet or a sandwich.

For the best aroma and flavor buy whole cardamom pods and grind the seeds yourself. I usually use a mortar and pestle but you could also use an electric spice grinder.  (Be sure to grind up only the seeds and not the pods too.) Grinding your own cardamom takes a little extra time and effort, but the end result is well worth it. Of course, I usually have some ground cardamom in my pantry too and will use that if in a hurry.  Pre-ground cardamom will still yield an amazing cake, as long as the cardamom is not too old. Ground cardamom has a short shelf life.

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Swedish Cardamom Cake

1 ¼ cups all-purpose flour

1 ½ teaspoons baking powder

1-2 tablespoons ground cardamom depending on preference*

2 eggs

3/4 cup sugar

4 tablespoons butter

½ cup milk

2 tablespoons pearl sugar(optional)

*1 tablespoon probably enough cardamom for most

  1. Preheat oven to 350° F and grease an 8-9 inch loaf pan or 9-inch round cake pan with butter and then coat with flour.
  2. In a small bowl, whisk together the flour, baking powder, and cardamom.
  3. In a medium bowl, beat eggs and sugar with an electric whisk until fluffy, for about 2 minutes.
  4. In a small saucepan, melt butter and then add the milk. Let the whole mixture come to a simmer and then remove from heat and quickly stir it into the egg-sugar mixture. Fold in the flour mixture and stir until just combined.
  5. Pour batter into the pre-greased pan.  Sprinkle the top of the cake with pearl sugar (optional).
  6. Bake for 30-35 minutes, until golden on top and releasing from edges.



Posted by M Faggione on
Made this recipe this morning. I'm wondering if the two TABLESPOONS of Cardimom is correct or a typo. The cake is good but WOW the Cardimom overpowers everything else and I'm not sure if in a good way.
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