Omletina Kyckling Posted October 5, 2008 Share Posted October 5, 2008 Most Swedish recipes use dl as their measurements, this is a decilitre or 100ml - you can measure out the flour/sugar etc. into a standard pyrex jug, for each dl, it's 100ml so 3dl would be 300ml. It's a bit like the cup system used in America. These recipes are taken from my favourite Swedish cookbook Sju Sorters Kakor (Seven kinds of cake) and I've translated them the best I can! Hope you like them. Butterkaka 75g Margarine or butter 2 dl milk 25g yeast (or one and a bit sachets of dried! i.e. about 10g dried?) ¼ tsp salt ½ dl sugar 1 egg Approx 9 dl plain flour Filling (I usually double this amount as I like lots of gooey filling and I put lots of cinnamon in too!) 2 dessertspoons margarine or butter 2 dessertspoons sugar 1 teaspoon cinnamon Glazing 1 dl icing sugar, 1 dessertspoon water Oven Temp 200 deg C, fan oven 180 deg C 1. Melt fat in a saucepan, add milk and heat to 37 deg C (blood temp!) 2. If using fresh yeast, mix a little with the milk, then add rest of milk/butter mix, salt, sugar, egg and around half the flour. Let the dough rest for about 40 mins. If using dry yeast, do the same but adding the dried yeast to the whole mix rather than having to soften the fresh yeast first. 3. Add rest of flour and knead well on a floured worktop. Divide the dough in two and roll each piece out to a rectangular flat shape. 4. Mix the filling ingredients together (I usually make double the quantities above as I like lots of gooey filling!) – spread the filling onto the dough bases using a knife, then roll the dough like a swiss roll (it gets very gooey at this stage, licking fingers if necessary, so long as "Ooops, word censored!"ody is looking) 5. Slice the rolls into 2” lengths, then put the pieces into a buttered round cake tin, with a removable bottom if possible (about 24cm diameter) 6. Leave the cake to rise until approx. double size 7. Brush with beaten egg, or milk. Bake in the lower part of the oven for approx 20 minutes 8. Let the cake cool, mix the glazing and dribble over the top. 9. Enjoy!! Kardemummakaka (Cardamom cake) This makes a lovely, moist flattish cake with a cardamom flavour, this flavouring is quite common in Swedish sweet cookery, but more used in savoury foods here.... 100g margarine or butter 1 egg 1.5 dl sugar 1.5dl milk 2tsp baking powder 4 dl plain flour 1tsp cardamom seeds (I buy the ones you have to grind up in a pestle and mortar, but get them from Sweden, never bought them here so not sure how they come!) Topping 2-3 dessertspoons pearlsugar (this is chunky white sugar pieces, again bought in Sweden but think it’s like confectioner’s sugar here?) About 10 finely chopped almonds (or some ready chopped ones here!) Oven Temp 175 degC (same for fan oven) 1. Grease (and line if wished) a round cake tin (mine is an 8” diameter one) 2. Melt the fat and let it cool. 3. Whisk the egg and sugar for some minutes until fluffy (translating isn’t easy, even when you know what you mean!!) 4. Add the flour, baking powder, cardamom, milk and melted fat and mix 5. Transfer the mix to the tin, sprinkle over sugar and almonds 6. Bake the cake in the centre of the oven for about 1 hour. 7. Enjoy! Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 6, 2008 Share Posted October 6, 2008 Oh! Help! I'm off to read the Healthy Eating thread.............. Quote Link to comment Share on other sites More sharing options...
Omletina Kyckling Posted October 6, 2008 Author Share Posted October 6, 2008 Is there one? I've managed to circumnavigate that one... BUT, cinnamon is meant to be very good for you isn't it?....AND the other recipes has almond sprinkles on top....aren't they good for you?.........I'm clutching at straws here, aren't I? Quote Link to comment Share on other sites More sharing options...
Christian Posted October 6, 2008 Share Posted October 6, 2008 ....milk is good for strong bones....... Quote Link to comment Share on other sites More sharing options...
Omletina Kyckling Posted October 6, 2008 Author Share Posted October 6, 2008 .......and we're forgetting the eggs....how wholesome are they, eh? Perhaps we should make double quantities.... Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 7, 2008 Share Posted October 7, 2008 You make it.....I'll be round later Was it the cinnamon buns that you brought to the Leics. get-together? - I had to sit on my hands and wait to be offered a second as I didn't want to look like the greedy pig that I am Quote Link to comment Share on other sites More sharing options...
Omletina Kyckling Posted October 7, 2008 Author Share Posted October 7, 2008 You make it.....I'll be round later Was it the cinnamon buns that you brought to the Leics. get-together? - I had to sit on my hands and wait to be offered a second as I didn't want to look like the greedy pig that I am .............the very same, yes....it's a bit fiddly to make but worthwhile.... I'll put the coffee on.... Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 7, 2008 Share Posted October 7, 2008 mmmmmmmmm they were divine........ Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted October 8, 2008 Share Posted October 8, 2008 Oooh, what about a simple sockerkaka (v similar to the cardamom cake)? This is my standby: 2 dl sugar 2 eggs 50 g melted butter 2 tsp baking powder (if using plain flour) 3 dl flour 1 tbsp vanilla sugar 1/2 - 1 dl milk grease and flour a 1.5 litre ring tin. whisk eggs and sugar until pale and thick add sieved flour, baking powder & vanilla sugar, milk and melted fat and mix pour into prepared tin bake at about 175 degC for around 30-40 mins I got this off the back of the packet of flour. I think the fat content stops it from being so rubbery which is what seems to happen whenever I try a fatless sponge. I am always in charge of cakes when we spend our summer hols with the family on Svartlöga and this cake is always a favourite despite me trying out all kinds of different recipes! Quote Link to comment Share on other sites More sharing options...
A chickychickychick-ENN!! Posted October 8, 2008 Share Posted October 8, 2008 Oooh! Supertastic Svedey goodness! You don't by any chance happen to have the recipe for the traditional ice creamy biscuity cheesecakey thingy do you? Anna x Quote Link to comment Share on other sites More sharing options...
Omletina Kyckling Posted October 10, 2008 Author Share Posted October 10, 2008 Oooh! Supertastic Svedey goodness! You don't by any chance happen to have the recipe for the traditional ice creamy biscuity cheesecakey thingy do you? Anna x Errrmmm... not sure what you mean? You don't mean Ostkaka do you? Where have you seen/had it? Is it frozen or just chilled? Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted October 10, 2008 Share Posted October 10, 2008 I don't know it either. Its certainly not traditional in my MIL's house (who is Swedish)! In fact, she very rarely serves dessert. But coffee and cake at 3 pm is always taken! Even if it is only pepparkakor! Quote Link to comment Share on other sites More sharing options...
Couperwife Posted December 13, 2009 Share Posted December 13, 2009 been to Ikea today we stopped for a cup of tea and a cake and I had cardamom cake it was lovely I remember a cake recipe on here, and found it so I think im going to make one yay cathy x Quote Link to comment Share on other sites More sharing options...
