Description
This Authentic Swedish Cardamom Cake is a moist and flavorful dessert infused with freshly ground cardamom, offering a delicate spice profile characteristic of Scandinavian baking. The cake is tender and lightly sweetened, perfect for serving with coffee or tea as a traditional Swedish fika treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cardamom (preferably freshly ground)
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- ¾ cup whole milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when your cake batter is prepared.
- Prepare Pan: Grease and flour an 8-inch round or square cake pan, or alternatively, line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cardamom, and salt to evenly distribute the leavening and spices.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using a mixer or whisk until the mixture is light and fluffy, which incorporates air for a tender cake.
- Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl to combine everything evenly.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredient mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and toughening the cake.
- Pour Batter and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Optionally, sprinkle a little granulated sugar on top for a slight crunchy texture. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
- Serve: Optionally dust the cooled cake with powdered sugar before serving for an elegant finish. Enjoy as a delicious accompaniment to coffee or tea.
Notes
- For the best flavor, use freshly ground cardamom pods rather than pre-ground cardamom.
- Ensure butter is softened at room temperature for easier creaming with sugar.
- Do not overmix the batter once the dry and wet ingredients are combined to keep the cake light and tender.
- If you prefer, replace whole milk with a milk alternative like almond or oat milk, but note it will slightly change the taste and texture.
- Check the cake a few minutes before the minimum baking time to avoid drying it out, as ovens may vary.
- This cake is best enjoyed the day it is made but can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
