This traditional Swedish cake is crowned with a crunchy almond and cardamom topping fit for a queen. But the moist cake comes together quickly with one bowl!
Today I made the cake adding seasonal italian plums. The blue ones. Also cointreau. Simple addition but lovely taste.nicoledicksonI’m still crazy about this cake. I’ve found baking it for exactly 35 minutes is perfect. I have made it with orange zest regularly. And changed to pecan pieces to replace the almonds. Today I had no orange zest so instead I added about one teaspoon of Cointreau. Oh boy! The best ever!An exceptional cake in taste, texture, and concept.
As a daughter of a Danish mother, I have been searching for a cake recipe like this for years. I made it twice in the same week for two different groups of friends and family. It was a BIG hit with everyone. Yummy!Every year my daughter challenges me with an interesting cake for her birthday and this year she asked for this one. I was quite excited to make it. I have never made a cake without some kind of baking powder/soda. And I loved the whole story about how the recipe evolved.
My expectations from reading all the reviews were set so high only to find out that it tastes like any Indian mithai since we are quite heavy handed in using cardamom, and it goes in most of our sweets. So, much as we enjoyed it at the moment I would not make it again.This recipe was delicious and easy . One thing I did differently though, . I was really concerned about biting into one of the bruised pods and having it be overwhelming.
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