Spring

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A light and fluffy Swedish fruit cake topped with rhubarb. Two versions: one without aquafaba (for those avoiding legumes) and a fluffier aquafaba version. Classic Version (Without Aquafaba) Uses a 22-24 cm springform pan Ingredients 100 g soft margarine 1.5 dl sugar 1 dl powdered sugar (florsocker) 2 dl room temperature plant cream (not whipping cream) 0.5 dl cornstarch (majsstärkelse) 2 tsp baking powder 3.5 dl wheat flour 1 krm salt Topping 5-6 dl sliced rhubarb 2-3 tbsp sugar Instructions Prep: Grease and flour a 22-24 cm springform pan. Preheat oven to 200°C with rack in lowest position. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick Swedish rhubarb marmalade with warming cardamom and aromatic vanilla. Perfect on toast or as a tart filling. Ingredients 500 g rhubarb 500 g jam sugar (syltsocker) 2 tsp ground cardamom, or 10-12 whole pods (crushed) 1 vanilla pod, or 1 tsp vanilla powder, or 2-4 tsp vanilla sugar Instructions Prepare: Rinse and slice the rhubarb. If using whole cardamom pods, crush them in a mortar. Combine rhubarb with jam sugar and cardamom in a saucepan. ...