Now living permanently in Sweden, I want to share more Swedish recipes. I have been testing a simple Swedish Cardamom Cake with spelt flour. This buttery cardamom cake melts in your mouth like a tea cake but with the very Scandi warming cardamom spice.
Swedish cardamom cake is known as kardemummakakka in Swedish. Kardemumma = cardamom in Swedish, Kakka = means cake.
Kardemummakakka is traditionally made in a round tin but with only my loaf tin in my temporary kitchen, I made a small loaf cake version. Feel free to double my recipe and make a larger 23cm, 9 inch round cake.
Takes = 15 minutes prep.
Bakes = 45 minutes, slightly less time if you make in a 23cm round tin
Makes = 8-10 slices
- Spelt flour, I used white – 150g (about 1 cup)
- Baking powder – 2 ts
- Ground Cardamom – 3 teaspoons & 1/2 for top
- Softened Butter, cubed – 150g (1/2 cup + 2 tb)
- Sugar – 150g (3/4 cup) & 2 ts sugar for the top (optional)
- Large eggs – 2 eggs, 106g total approx.
- Oat milk, or similar – 100ml (1/3 cup + 1 tbs + 1 ts)
Preheat oven, 180˚C, 160˚C fan. Grease and line a small loaf tin 23 x 13cm (9x5 inch), or use the scrunched damp paper method.
Whisk flour, baking powder and spices together.
Beat butter & sugar until creamy. Then add eggs one at a time.
Gently blend flour mix, I do this gradually and gently mix for about 20 seconds. Last part I fold to ensure I don't over-mix. Stir in the milk.
Spoon the batter into your cake tin, sprinkle with sugar and cardamom then bake for 45 minutes until golden brown and the skewer comes out clean.