December 9th
Christmas baking in Norway is all about warming spice. It's a cold time of year and anything that can warm you is a hit. This cake takes a whopping 450g of flour but it is so worth it!
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Allow the cardamom cake to cool in the tin
for 10 minutes before transferring to a wire rack
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Cardamom cake with coffee drizzle
~ for the original recipe go look at the fabulous website that is Sweet Paul
You will need:
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| Cardamom cake with coffee drizzle |
♥ 285g brown sugar
♥ 4 eggs
♥ 2 tablespoons of vanilla essence
♥ 450g plain flour
♥ 2 tsp of ground cardamom
♥ 1 tsp of baking powder
♥ 1/2 tsp baking soda
♥ 1/2 tsp salt
For the drizzle you will need:
♥ 1 cup of icing sugar
♥ 2 tablespoons strong coffee
1♥ Preheat the oven to 175 degrees Celcius
2♥ Using an electric mixer, cream together the butter and sugar
3♥ Add eggs, milk and vanilla. Whipping together until light and fluffy.
4♥ Add flour, baking powder, baking soda, cardamom and salt. Mix till all combined, do not over mix.
5♥ Pour/spoon the batter into a prepared greaseproof paper tin and bake for about 1 hour or until golden and set. It should come away from the edges a bit.
6♥ Cool cake in the tin for about 10 mins before completing the cooling off period on a wire rack.
7♥ Whisk together the icing sugar and coffee and drizzle over the cooled cake.
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| The drizzle works surprisingly well with the cardamom cake |
This cake has the taste of a Scandinavian Christmas without being too rich or too heavy. I really love this cake. Sweet Paul, you've done it again, great evocative Christmas tasting cake. It will become a staple in my Christmas baking book.
♥ Do you have any Christmas recipes you care to share?
Oh Yum,I have just ordered a new packet of the spice so will be making this on the day it arrives.
ReplyDeletePerfect timing Pam, hope you like it as much as I do, please let me know x
DeleteI don't have any cardamom here; I'll have to see if the cousins likeit or not. If not, I shall add this recipe to my To Bake list . . . It sounds lovely to me. warm hugs to you. ~ Linne
ReplyDeleteIt will keep for another time, pretty sure you will like it Linne x
DeleteThank you for another great holiday recipe! I made this cake yesterday and cut the recipe in half, using oil instead of butter. I baked it in a round 7 inch pan and It turned out great with such a fine texture. It's a perfect cake for the holidays. Many thanks, Pat xx
ReplyDeleteOh Pat! you've made my day, so happy you made and enjoyed it!
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