⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
An incredibly moist and soft Swedish cardamom cake. The secret is yogurt mixed with baking soda, which makes it extra fluffy and tender. Use freshly ground cardamom for the best flavor.
Ingredients
- 2 dl yogurt (plant-based works)
- 1/2 tsp baking soda (bikarbonat)
- 100 g margarine
- 2.5 dl sugar
- 1 dl aquafaba
- 4.5 dl wheat flour
- 1 tbsp baking powder
- pinch of salt
- 2 tsp ground cardamom
- 0.5-0.75 dl pearl sugar (pärlsocker)
Instructions
Prep: Preheat oven to 175°C. Grease and flour a round cake tin (20-22 cm).
Activate yogurt: Mix baking soda and yogurt in a bowl with extra room - it will foam up.
Melt margarine: Set aside to cool slightly.
Whip: Beat sugar and aquafaba with an electric mixer until light and fluffy.
Mix dry: Combine flour, baking powder, salt and cardamom in a separate bowl.
Combine: Add dry ingredients, yogurt mixture and melted margarine to the aquafaba mixture. Stir until just combined - don’t overmix. Scrape down the sides to incorporate any flour.
Bake: Pour batter into the prepared tin. Sprinkle with pearl sugar. Bake at 175°C for 35-40 minutes (larger tin) or 40-50 minutes (smaller 20 cm tin). Test with a skewer - it should come out clean.
Notes
Cardamom: Freshly ground cardamom makes a big difference. Crush whole pods in a mortar for best flavor.
Pearl sugar: Traditional Swedish topping that adds crunch. Can substitute with crushed sugar cubes.
Why so moist? The yogurt + baking soda combination creates extra tenderness while the aquafaba provides structure without eggs.
Source: Kakboken