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Swedish Cardamom Cake Recipe

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Swedish Cardamom Cake image


This recipe for Swedish Cardamom Cake, by , is from Triplet Therapeutic 2020 , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Eva Asp


Kardemummakaka (or Swedish Cardamom Cake) is a lovely, cardamom-forward cake with a crunchy pearl sugar top that is perfect for Fika (coffee/tea and cake break).

3/4 cup granulated sugar
1/2 cup (4 ounces) salted butter, at soft room temperature
1/2 cup milk
2 jumbo eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tablespoons ground cardmom
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
2 tablespoons Swedish Pearl Sugar

1. Preheat oven to 325 F. Grease an 8-inch baking pan and line with parchment paper, leaving an overhang for easy removal; grease parchment, as well.
2. Cream sugar and butter together until light and fluffy. Gradually beat in the milk and eggs.
3. Combine flour, cardamom, baking powder, and salt. Slowly beat into the wet mixture, again until light and fluffy.
4. Scrape into prepared pan and smooth down the top. Scatter the pearl sugar evenly over the top.
5. Slide into preheated oven and bake for 45 minutes, or until a toothpick inserted in the center comes out clean, the top is golden, and the edges have begun to pull away from the pan.
6. Using the parchment paper overhand, carefully lift the cake out of the pan and set on a wire rack to cool. Once cool enough to handle, wrap the entire cake in plastic/cling wrap; allow to sit at cool room temperature for at least 12 hours before slicing for best texture.

Preparation Time:
Preparation Time:
55 minutes




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