Cardamom Cream Cake Recipe - Cooking Index
Cardamom Cream Cake Recipe - Cooking Index
Pound cakes flavored with cardamom are popular in Scandinavia. It's best to grind your own cardamom, because the kind that is sold ground quickly loses its flavor. This cake is adapted from a recipe in Scandinavian Feasts by Beatrice Ojakangas.
Courses: Dessert| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1 cup | 198g / 7oz | Granulated sugar |
| 2 teaspoons | 10ml | Baking powder |
| 1 teaspoon | 5ml | Freshly-ground cardamom* |
| 1/8 teaspoon | 0.6ml | Salt |
| 3 teaspoons | 15ml | Eggs - room temperature (large) |
| 1 1/2 cups | 355ml | Heavy cream |
| Confectioners' sugar |
* Note: Cardamom pods are sold in jars in the spice section of large supermarkets or in Swedish or Indian markets. The pods can be finely ground in an electric spice grinder or coffee grinder.
Preheat oven to 350 degrees.
Combine flour, sugar, baking powder, cardamom, and salt in the large bowl of an electric mixer. Blend in eggs at low speed. Add cream; beat at high speed, scraping bowl, until batter is texture of softly whipped cream.
Turn batter into a buttered and floured 9-inch tube pan. Bake until a wooden skewer inserted into the center of the cake comes out clean, 50 to 60 minutes. Cool 5 minutes in pan. Invert onto wire rack; cool completely. Dust with confectioners' sugar before serving.
This recipe yields 10 servings.
Per Serving: 315 calories; 5g protein; 15g fat; 41g carbohydrates; 105mg cholesterol; 155mg sodium.
Source:
Cookbook Digest, Sep/Oct, 1999
Average rating:
10 (4 votes)
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