I posted about this little spiced cake on Instagram a couple of weeks back, and a few of you have asked for the recipe – so here it is! I have had to translate it from my all time favourite cookbook, Fra boller til burritos (From buns to burritos). This cake will make your whole house smell like Christmas!
I also feel like I need to say a few words about the cookbook. This cookbook has been with me since I was 13, and it was one of our textbooks for home ed in secondary school! It is so Norwegian old-school and has the least adventurous recipes, but I love it. It may not be very experimental but it has all the basics you need to know, and I still use it every time I want to make a cake or bread. If you were a kid growing up in Norway in the naughties you’ll know what I’m talking about.
Now this is the recipe for a small, round cake, if you want to make the larger tray bake you double the recipe for a 20 cm x 30 cm baking tray, or triple it for a 30 cm x 40 cm baking tray. It is also a naked cake, so it’s not covered in icing or frosting, but if you really want to cover it in something I think a cream cheese butter cream would go really nicely with it!
50g butter (melted)
150 ml milk
180g plain flour
1 1/2 tsp baking powder
2 tsp ground cardamom
2 tsp ground cinnamon
Whisk the eggs and sugar until light and airy
Add melted butter and milk
Sift and carefully fold in the dry ingredients until pockets of flour are gone (don’t over mix, it will knock the air out)
Pour the batter into a prepared round tin (approx. 22cm diameter).
Bake in the bottom of the oven (170 degrees Celsius) for approximately 40 min
Hope you enjoy!