Discover the Linnea Lund Christmas market: Typically Scandinavian, cardamom has a warm, rich flavor that pairs perfectly with dishes, drinks, and pastries. For the best aroma, grind it just before use.
Store in a cool, dry place. Packed in Sweden. Ingredients: cardamom. Weight: 21g.
Charlotte’s Swedish cardamom cake
Download our recipe for Swedish cardamom cake
A simple, generous cake — made with love, good ingredients, and
ideally, a beautiful mould (we love Swedish ones!). It’s all about the care you put into it.
Dough :
- 200 g soft butter
- 200 g sugar
- 200 g flour
- 4 eggs
- 1 to 2 tsp ground cardamom (more if you love a strong flavor)
Instructions :
- Preheat your oven to 200°C (about 390°F).
- In a large bowl, mix by hand: the butter, sugar, flour, and eggs. The secret here is to really beat the batter well — with your hands or a wooden spoon — to make it as airy and smooth as possible. It’s all about the human touch.
- Add the ground cardamom. If you’re using whole seeds, crush them finely first. Use more for a stronger, more fragrant result.
- Generously butter your mould (we recommend one with a beautiful pattern!), then coat it with breadcrumbs. This creates the perfect golden crust. Tip: For extra flavor, you can mix a pinch of cardamom into the breadcrumbs.
- Pour the batter into the mould and bake for 25–30 minutes. Start checking around the 20-minute mark — insert a knife in the center. If it comes out warm, a little moist, but without raw batter, it’s done.
- Let it cool slightly before unmoulding... or enjoy it warm, like I do.
This is the kind of cake that keeps beautifully for several days — if you manage not to eat it all at once. Perfect for breakfast, afternoon fika, or served with whipped
