Then, oh glorious then, we went on our first family trip to Sweden. The Swedes have this very civilised observance called elvakaffe - eleven (o' clock) coffee, which equates to the English elevenses. And of course, with the coffee, there must be a little something. And that little something had quite often been baked with cardamom. Where the recipes to which I was accustomed used cinnamon, the Swedes used cardamom instead, it seemed. Perhaps it was the novelty, but I decided then and there that cardamom was the superior flavour.
This recipe is a sort of amalgam of various cardamom loaf recipes I have acquired along the way. I always buy the spice in pod form and then grind it using a coffee grinder. It's a bit of a faff, but it's well worth it for the way it involves your nose in the flavour sensation.
375ml caster sugar
3 eggs, separated
7.5ml ground cardamom seeds
1000ml self raising flour
5ml baking powder
60ml oil (I like it with olive oil, but you should experiment)
|Slice and eat with butter|
- Cream together the butter and sugar.
- Stir in yolks and cardamom.
- Add flour, salt, baking powder and water.
- Beat egg whites until stiff and then fold into mixture.
- Add oil and mix well.
- Bake in a greased loaf tin for about an hour.
- Cover with a cloth and allow it to cool in the tin for about 20 minutes before turning it out onto a cooling rack.
- Slice up and eat with (or without) butter.