Swedish cardamom cake
This Swedish cardamom cake is easy to make with a tender, moist crumb and aromatic cardamom.
Equipment
- 8in/20cm springform round cake pan
Ingredients
Dry Ingredients
- 1.5 cups all purpose flour plain flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 tablespoons cardamom ideally freshly ground
Wet Ingredients
- 1 cups sugar best to use relatively fine white sugar
- 0.5 cups unsalted butter room temperature or cut in small pieces
- 2 eggs
- 0.5 cups milk whole/full fat recommended
- 1 tablespoon powdered sugar optional, to top
Instructions
Baking Instructions
- Preheat the oven to 350F/175C and line the base of the cake pan. If no liner, grease the base and sides.
- In a small-medium bowl, sift or whisk together the flour, baking powder, salt, and cardamom. Set aside.
- In a large bowl, cream the butter and sugar until glossy. Add eggs one at a time, mixing well. Then mix in the milk.
- Stir in the flour mixture until combined, being careful not to over-mix.
- Pour the batter into the prepared cake pan, spread to the edges, and flatten the top. Bake for 35-45 minutes until a skewer comes out clean.
- Cool on a rack for at least 10 minutes before removing from the tin. Dust with powdered sugar before serving.
Notes
The cake can also be made as a loaf or bundt cake with adjusted cooking times. Alternatively, pearl sugar can be added on top before baking instead of powdered sugar after baking.
Nutrition
Serving: 1sliceCalories: 212kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 115mgPotassium: 99mgFiber: 1gSugar: 18gVitamin A: 296IUVitamin C: 0.1mgCalcium: 45mgIron: 1mg
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