Hi GEOFF... This looks like a very fragrant cake.. I always love the smell of cardamom.... Thanks for the recipe...have a nice peaceful weekend, that's what we, are having.... . Take care my lovely 💕
Kardemummakaka is one of those cakes that taste surprisingly so much more than the sum of their ingredients - I can really recommend it (especially with coffee or a glass of cold milk). Green cardamom is traditionally used a lot in pastry in Scandinavia and in Finland. You can buy ground cardamom and cardamom kernels in all grocery stores in Sweden. Even though Swedes have a special "Cinnamon Bun Day", cardamom buns are actually more popular. High-end bakeries over here often make their cinnamon buns with plenty of cardamom in the dough (and cinnamon in the filling). The flavour combination is fantastic.
Hi Urban Sikeborg. Much as I like cinnamon I do find that it tends to be overused. Cardamom, however, is much less known and has such a wonderful flavour.
@@geoffsbakingblog It's difficult to overdose cardamom in buns/rolls. In a top quality bun dough (500 ml milk, 225--250 g butter, 1200 g flour, 200 g sugar, 1 egg, 50 g fresh yeast, 8-12 g salt) you would have 20 g ground cardamom in the dough, 20 g cardamom in the filling (225--250 g butter, 175 g sugar) - plus a generous amount of ground cardamom sprinkled on top of the buns/rolls! And it tastes heavenly. Such a bun bought at a fancy bakery can cost up to SEK 60 (around USD 6), though. So better make them yourself :-)
❤Dear Geoff! I enjoy all your Tutorials ! Why! All Educationally well explained with precision to understand and follow! Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹🌹 A happy and appreciative Subscriber.
I like that it is lighter on the sugar. Beatrice Ojakangas is an American baker/cook, from Minnesota, with an emphasis on Scandinavian recipes. She has several cookbooks. I think her first cookbook was written in the 1960s featuring Finnish recipes.
Hi Geoff, I do like cardamom and make a braided, cardamom bread that is sprinkled with sugar around Christmas time. This cake looks lovely. I definitely will give it a try! 😋😊
Everything looks delicious on your channel. I would love to see some more Czech recipes since you lived there for a time. I just subscribed to your channel, many of your recipes all calling out to me :)
Hi CzechAm. Thanks very much. Some years ago I did make Medovnik, but I wasn't doing videos, so maybe I will do that at some time, since it is so delicious.
Geoff, thanks for your help re what stand mixer to buy. Much as I love the Ankasrum - it's so so cool - I don't have the space to keep the "extras". Also I like a bowl that means I don't have to scrape out round a middle piece.... call me impatient. So I'm plumping for the Kenwood Chef. Is Cardamon slightly aniseedy???? And please (and don't worry I'm almost at the end!!!) haha. Could you possibly do those delicious Swedish biscuits that are mixed spice and cinnamon I think that Ikea sell. I used to make them as a kid with my Swedish friend. They are light and crisp and absolutely delicious and I can't seem to find a recipe for them. Do you know them?
Hi Julia. I hope you enjoy your mixer. Cardamom has a lovely flavour which I think has floral and citrus notes. I think you might mean pepparkakor biscuits, which I have made in the past th-cam.com/video/vhWHT2EvP-0/w-d-xo.html
There's a US girl who has worked as a pastry chef in Stockholm for eight years and who makes traditional Swedish pastry on her English-speaking TH-cam channel, Cecilia Tolone. (All her recipes are in the video descriptions with temperatures given both in Celsius and in Fahrenheit.) She shows in one of her videos how she has to put an icepack on the motor of her Kenwood standmixer for it not to be overheated when making cardamom or cinnamom buns (an average-sized dough: 500 ml milk, 1200 g flour). The main advantage of the Ankarsrum is that it can knead very large doughs a very long time without getting overheated.
To make pepparkakor (ginger snaps), I use a recipe from the Swedish master baker Jan Hedh's book, ‘277 sorters kakor’ (277 Types of Cookies). The dough has three advantages: 1. It isn't very sticky, making it easy to roll out (perfect for involving children). 2. The cookies keep their shape when baked, which is ideal for making more complex shapes or gingerbread houses. 3. The dough can be kept in the freezer for up to three months. As a personal preference, I usually double the amount of allspice and add 1/2 tsp each of ground nutmeg and black pepper - I do like my pepparkakor quite peppery. My comments are within square brackets below. The dough is quite large, so I typically keep half of it in the freezer until I run out of the first batch I baked. Ingredients: 1100 g wheat flour (around 8% gluten) 12 g ground ginger [ca. 4 tsp] 12 g ground cloves [ca. 4 tsp] 20 g ground cinnamon [ca. 7.5 tsp] 2 g ground allspice [ca. 1/2 tsp] 15 g baking soda [ca. 3.6 tsp] 300 g soft butter [I use salted butter.] 420 g golden syrup 200 g granulated sugar 200 g brown sugar 300 g double cream (around 40% fat) [I use lactose-free cream, 36% fat, and that works well.] Instructions: 1. Sift the flour with all the spices and the baking soda into a bowl. 2. Add the butter and all the other ingredients, and work it all into a dough. 3. Put the dough in a plastic bag or wrap it in clingfilm and refrigerate overnight to allow the flour to swell. 4. Either put the dough in the freezer to roll out later, or take 1/4 of the dough at a time and roll it out. 5. Put the cut-out cookies on a tray with parchment paper and brush them with milk. 6. Bake until golden, 6-12 minutes in 200 degrees Celsius (390 degrees Fahrenheit), depending on size and thickness. Note that the cookies will continue to brown slightly on the tray after removing from the oven.
Hi Coolerkin. I bought the Ankarsrum as it is sturdy and it just about the best for kneading dough, in large quantities too. My Kitchen Aid really isn't very good at dough, since you can only knead on speed level 2, according to the manual. if also struggles with stiff doughs. My Bosch is much better but not as good as the Ankarsrum.
![CAMPปลิ้น | EP.83[2/2] ประสบการณ์ขนหัวลุกจากตำนานวงการผี!](http://i.ytimg.com/vi/T_kFecQw7Ds/mqdefault.jpg)
Hi GEOFF... This looks like a very fragrant cake.. I always love the smell of cardamom.... Thanks for the recipe...have a nice peaceful weekend, that's what we, are having.... . Take care my lovely 💕
Hi Henrietta. Oh yes it had a lovely aroma whilst it was baking. The taste is much to my liking too. Have a great weekend.
Hi Geoff, I have never heard of this type of cake. Must smell nice! Have to give it a try.
Hi Susannah. The aroma in the kitchen, during baking, was wonderful.
Having been to Sweden a few months ago, I am addicted to cardamom buns, and I’m sure this cake will be an easier thing to try than the buns I made!
Hi Countesscable. I love cardamom buns too. I made a video of those last year some time. But this cake is so much easier, LOL.
Kardemummakaka is one of those cakes that taste surprisingly so much more than the sum of their ingredients - I can really recommend it (especially with coffee or a glass of cold milk).
Green cardamom is traditionally used a lot in pastry in Scandinavia and in Finland. You can buy ground cardamom and cardamom kernels in all grocery stores in Sweden. Even though Swedes have a special "Cinnamon Bun Day", cardamom buns are actually more popular. High-end bakeries over here often make their cinnamon buns with plenty of cardamom in the dough (and cinnamon in the filling). The flavour combination is fantastic.
Hi Urban Sikeborg. Much as I like cinnamon I do find that it tends to be overused. Cardamom, however, is much less known and has such a wonderful flavour.
@@geoffsbakingblog It's difficult to overdose cardamom in buns/rolls. In a top quality bun dough (500 ml milk, 225--250 g butter, 1200 g flour, 200 g sugar, 1 egg, 50 g fresh yeast, 8-12 g salt) you would have 20 g ground cardamom in the dough, 20 g cardamom in the filling (225--250 g butter, 175 g sugar) - plus a generous amount of ground cardamom sprinkled on top of the buns/rolls! And it tastes heavenly. Such a bun bought at a fancy bakery can cost up to SEK 60 (around USD 6), though. So better make them yourself :-)
Thanks Geoff for another nice recipe.😊
Hi Kimberley. You are very welcome.
This type of cake is right up my alley…will definitely be giving this a go! Thanks for sharing! 😊
Hi Lady Thyme. I hope you enjoy it.
Well done Geoff
Hi Jeff. Thanks very much.
❤Dear Geoff!
I enjoy all your Tutorials !
Why!
All Educationally well explained with precision to understand and follow!
Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹🌹
A happy and appreciative Subscriber.
Hi Edith. Thank you very much. I am glad you enjoy the videos. I hope all is good in Kuala Lumpur.
I like that it is lighter on the sugar.
Beatrice Ojakangas is an American baker/cook, from Minnesota, with an emphasis on Scandinavian recipes. She has several cookbooks. I think her first cookbook was written in the 1960s featuring Finnish recipes.
Hi Tim. I will check out Beatrice.
I love Swedish cake , I buy here in Germany specially in Christmas season, but this cake I want to try it’s healthy cake for me.
Hi Kristine. I do you hope try the recipe, and enjoy it too.
Thanks for the video.
You are most welcome.
I've seen this recipe in older cookbooks, but I've never tried it. I love cardamom, so I know I'll love this. Thank you, :)
Hi Magdala. I do hope you try it. As you love cardamom I am sure you wont be disappointed.
Nice tea time cake, I love cardamom, definately giving this one a go!
Hi Red Liquorice. Thanks very much. I hope you enjoy it.
Thank 😊 🙏 you for the video, Geoff. Does the cake taste 😋 delicious?
Hi Lorraine. You are welcome. I think the cake is very good, exactly to my taste.
Hi Geoff,
I do like cardamom and make a braided, cardamom bread that is sprinkled with sugar around Christmas time. This cake looks lovely. I definitely will give it a try!
😋😊
Hi Judith. I do hope you enjoy this one. Ilike the idea of a cardamom bread, I might give that a try.
Everything looks delicious on your channel. I would love to see some more Czech recipes since you lived there for a time. I just subscribed to your channel, many of your recipes all calling out to me :)
Hi CzechAm. Thanks very much. Some years ago I did make Medovnik, but I wasn't doing videos, so maybe I will do that at some time, since it is so delicious.
Seems interesting will try it out thx
Hi Amira Helmy. I do hope you enjoy it. I am just making some cardamom and lemon biscuits that are also very nice.
Delicious ❤
HI Edith. Thanks very much.
Geoff, thanks for your help re what stand mixer to buy. Much as I love the Ankasrum - it's so so cool - I don't have the space to keep the "extras". Also I like a bowl that means I don't have to scrape out round a middle piece.... call me impatient. So I'm plumping for the Kenwood Chef. Is Cardamon slightly aniseedy???? And please (and don't worry I'm almost at the end!!!) haha. Could you possibly do those delicious Swedish biscuits that are mixed spice and cinnamon I think that Ikea sell. I used to make them as a kid with my Swedish friend. They are light and crisp and absolutely delicious and I can't seem to find a recipe for them. Do you know them?
Hi Julia. I hope you enjoy your mixer. Cardamom has a lovely flavour which I think has floral and citrus notes. I think you might mean pepparkakor biscuits, which I have made in the past th-cam.com/video/vhWHT2EvP-0/w-d-xo.html
There's a US girl who has worked as a pastry chef in Stockholm for eight years and who makes traditional Swedish pastry on her English-speaking TH-cam channel, Cecilia Tolone. (All her recipes are in the video descriptions with temperatures given both in Celsius and in Fahrenheit.) She shows in one of her videos how she has to put an icepack on the motor of her Kenwood standmixer for it not to be overheated when making cardamom or cinnamom buns (an average-sized dough: 500 ml milk, 1200 g flour). The main advantage of the Ankarsrum is that it can knead very large doughs a very long time without getting overheated.
@@UrbanSikeborg just watched. And subscribed Thankyou so much! The Kenwood Chef didn’t look up to the task!
To make pepparkakor (ginger snaps), I use a recipe from the Swedish master baker Jan Hedh's book, ‘277 sorters kakor’ (277 Types of Cookies). The dough has three advantages:
1. It isn't very sticky, making it easy to roll out (perfect for involving children).
2. The cookies keep their shape when baked, which is ideal for making more complex shapes or gingerbread houses.
3. The dough can be kept in the freezer for up to three months.
As a personal preference, I usually double the amount of allspice and add 1/2 tsp each of ground nutmeg and black pepper - I do like my pepparkakor quite peppery. My comments are within square brackets below. The dough is quite large, so I typically keep half of it in the freezer until I run out of the first batch I baked.
Ingredients:
1100 g wheat flour (around 8% gluten)
12 g ground ginger [ca. 4 tsp]
12 g ground cloves [ca. 4 tsp]
20 g ground cinnamon [ca. 7.5 tsp]
2 g ground allspice [ca. 1/2 tsp]
15 g baking soda [ca. 3.6 tsp]
300 g soft butter [I use salted butter.]
420 g golden syrup
200 g granulated sugar
200 g brown sugar
300 g double cream (around 40% fat) [I use lactose-free cream, 36% fat, and that works well.]
Instructions:
1. Sift the flour with all the spices and the baking soda into a bowl.
2. Add the butter and all the other ingredients, and work it all into a dough.
3. Put the dough in a plastic bag or wrap it in clingfilm and refrigerate overnight to allow the flour to swell.
4. Either put the dough in the freezer to roll out later, or take 1/4 of the dough at a time and roll it out.
5. Put the cut-out cookies on a tray with parchment paper and brush them with milk.
6. Bake until golden, 6-12 minutes in 200 degrees Celsius (390 degrees Fahrenheit), depending on size and thickness. Note that the cookies will continue to brown slightly on the tray after removing from the oven.
Hiya Geoff,
Never seen your type of mixer before, so what made you purchase that kind??
Hi Coolerkin. I bought the Ankarsrum as it is sturdy and it just about the best for kneading dough, in large quantities too. My Kitchen Aid really isn't very good at dough, since you can only knead on speed level 2, according to the manual. if also struggles with stiff doughs. My Bosch is much better but not as good as the Ankarsrum.