Snow day and semlor
The verdict - amazing!
|The semmelkladdkaka batter|
The recipe below was translated and tested by yours truly based on the Swedish recipe found here. The kids loved it and it was wonderful looking out on the fresh fallen snow with coffee and a plate of this yumminess fresh out of the oven.
|The cat kept me company|
5.3 oz butter (10 TBPS)
3.5 oz almond paste (1/2 the tube)
2 cardamom kernels, ground (it's better when you grind them yourself)*
1 cup sugar
1 cup flour
1/4 tsp vanilla extrakt or vanilla sugar
1 pinch salt
fresh whipped cream (I used a half a pint)
Put oven on 350 degrees F or 175 degrees C
Melt butter. Grate the almond paste (I skipped this step) and grind the cardamon
Stir all ingredients together. It will make a wet batter, see picture above.
Using a baking tin with a spring that is about 8" wide, take out the bottom and cut a piece of parchment paper to size. Reassemble. Then spray the sides and bottom with cooking spray.
Pour the batter in and bake in the middle of the over for about 20 - 25 minutes.
Let the cake cool (I didn't really do this and the whipped cream got a little runny - still good!)
Add cream and shaved almond flakes which you can lightly brown in a pan first. Add confectioner sugar if desired.
* Cardamon is used a lot in Swedish bake goods and it's always best when you grind it yourself in a mortar. Whole cardamon can be found in Indian spice aisle or store if your local supermarket doesn't carry it. If you use ground cardamon use more to get the flavor but you'll lose the fragrance.