CARDAMOM CAKE
A great all rounder. Great texture and very simple to put together. I have been known to sub vanilla for the cardamon.
Provided by Tulip-Fairy
Categories Dessert
Time 45m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 180c fan.
- Grease and flour a 23cm round cake tin.
- Mix the dry ingredients in a bowl.
- Add butter, egg, and milk and stir to a smooth batter.
- Pour batter into tin, smoothing the surface with a spatula.
- Bake in the lower half of the oven for approx 30 minutes.
- Let cool before removing from tin.
NORWEGIAN CARDAMOM CAKE
Serve this with coffee or tea. As per Dreamer's suggestion in her review, I have changed the amount of vanilla wafers needed. Crush enough wafers to have enough crumbs to coat your pan.
Provided by Outta Here
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350 degrees.
- Grease a 9-inch bundt pan with butter; dust with cookie crumbs. Set aside.
- Combine flour and baking soda in small bowl; set aside.
- Place sugar and butter in bowl of electric mixer; beat until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition, about 5 minutes total.
- Beat in cardamom and cinnamon.
- Add flour mixture; beat until just combined. Add sour cream; beat until smooth, about 1 minute.
- Pour batter into pan.
- Bake until toothpick inserted in center of cake comes out clean, about 50 minutes.
- Let stand 5 minutes; turn out on a wire rack. Cool completely.
- Dust with confectioners' sugar.
CARDAMOM CAKE
Don't know how old this recipe is. Another one that floated around my sister's office. Haven't tried it yet. Let me know how it worked for you.
Provided by Darkhunter
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour with spices, baking soda and salt. Set aside.
- In a large mixer bowl, cream the butter; gradually add the sugar and continue to cream umtil light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir the flour mixture into the creamed mixture, alternating with sour cream, blending well.
- Spoon into a greased 3-qt Bundt pan and bake in a 325 degree oven for 1 hour or until done.
- Cool pan on a wire rack for 10 minutes, then turn cake out of pan and cool completely.
- Before serving, sprinkle with sifted confectioner's sugar.
Nutrition Facts : Calories 587.2, Fat 31.5, SaturatedFat 18.7, Cholesterol 195.9, Sodium 441.3, Carbohydrate 68.9, Fiber 1.5, Sugar 40.4, Protein 9
NORWEGIAN CREAM CAKE (BLOTKAKE)
Bløtkake is a celebratory Norwegian layer cake that's decorated with whipped cream and fresh berries. I first had it at a Syttende Mai (Norwegian Constitution Day) party and have also had it at my husband's family's Christmas parties. This recipe is based on his family's recipe and was transcribed from a scribbley old notecard.
Provided by Molly Yeh
Categories dessert
Time 1h45m
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
- To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
- In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
- Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.
CARDAMOM DATE CAKE
Make and share this Cardamom Date Cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- preheat oven to 350.
- spray a 9x9" pan with cooking spray.
- combine flour and the next 5 ingredientsin a large bowl, make a well in center.
- in a medium bowl combine melted butter and the next 5 ingredients, mixing well.
- add to the flour mixture, stirring until moist.
- spoon batter into pan.
- mix the topping ingredients, sprinkle evenly over batter.
- bake for 35 minutes until pick inserted in center comes out clean.
- cool in pan.
Nutrition Facts : Calories 226.1, Fat 7.1, SaturatedFat 3.6, Cholesterol 48.2, Sodium 241.3, Carbohydrate 38.1, Fiber 1.5, Sugar 20.4, Protein 3.6
NORWEGIAN HAZELNUT CAKE
Make and share this Norwegian Hazelnut Cake recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Lightly grease the bottom of one 10 inch springform pan.
- Reserve 8 whole nuts for garnish.
- Pulse the remaining nuts in a food processor until ground, and reserve 1 tablespoon of ground nuts for garnish.
- Melt margarine or butter in a small saucepan over low heat, cool.
- In a large bowl beat eggs, sugar, and 1 teaspoon vanilla extract until thick and lemon colored (about 2 to 3 minutes).
- Add flour, baking powder, salt, and ground nuts, mix well.
- Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick).
- Spread batter into prepared pan.
- Bake at 350 degrees F.
- for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes then remove sides of pan.
- Remove pan bottom and invert onto a serving plate.
- Cover with a cloth towel and cool for another 30 minutes before glazing.
- To Make Glaze: In a medium saucepan bring whipping cream just to a boil, take off heat and stir in the semi-sweet chocolate chips (or milk chocolate) until melted and smooth.
- Stir in 1/2 teaspoon vanilla extract.
- Spread glaze over top of cooled cake, allowing it to run down the sides.
- Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts.
- Enjoy!
YARNALL FAMILY'S FYRSTEKAKE (NORWEGIAN CARDAMOM-ALMOND TART)
Categories Egg Dessert Bake Christmas High Fiber Low Sodium Almond Cardamom Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- For crust:
- Whisk flour, baking powder, cardamom, and salt in a medium bowl; set aside. Using an electric mixer, beat 1/2 cup butter and sugar in a medium bowl until pale and fluffy, about 3 minutes. Beat in egg yolk and milk. With mixer running on low speed, gradually add dry ingredients and beat just until thoroughly combined.
- Pat dough into a ball; break off one-quarter of dough. Form each piece into a ball. Flatten balls into disks. Cover separately and chill dough disks for at least 2 hours or overnight.
- For filling and assembly:
- Butter tart pan. Break larger dough disk into small pieces and scatter over bottom of tart pan. Using your fingertips, press dough onto bottom and up sides of pan. Use the flat bottom of a measuring cup to smooth the surface and trim the edges. Roll out smaller dough disk to about 1/8" thick. Using decorative cookie cutters, cut out shapes and place on a parchment paper-lined baking sheet. Cover and chill crust and cutouts for 1 hour.
- Preheat oven to 350°F. Pulse almonds, powdered sugar, cardamom, and nutmeg in a food processor until nuts are finely ground. Transfer dry ingredients to a large bowl. Using an electric mixer, beat egg whites and vanilla in a medium bowl until medium peaks form. Gently fold egg whites into dry ingredients.
- Whisk egg yolk and 2 teaspoons water in a small bowl to blend. Fill chilled crust with almond mixture; smooth top. Arrange cutouts on top and brush cutouts with egg wash.
- Bake tart until crust and cutouts are golden brown and filling is set, 30-35 minutes. Transfer to a wire rack; let cool. DO AHEAD: Tart can be made 2 days ahead. Store airtight at room temperature.
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