Cardamom cake (Kardemummakakka) from Fika: The Art of the Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats (page 30) by Anna Brones and Johanna Kindvall

  • butter
  • store-cupboard ingredients
  • cardamom seeds
  • cane sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 17, 2016

    This is the first recipe that I wasn't wowed by from this book. Even though I love cardamom, I just didn't like the texture of the whole cardamom seeds- maybe I didn't crush them enough but I found them to be jarring. My husband liked it though-so this could just be a personal preference kind of thing. I would make this cake again, because the texture was lovely (particularly the outer edges that brown-delicious!), but I would grind the cardamom first. I also didn't like the lemon juice at all and would definitely omit it in the future. I found it provided a distinct lemony note that was unpleasant and just unnecessary. ETA: The lemon juice flavor fades over time, which made the cake taste MUCH better IMO.

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