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Imagine the delightful fusion of a traditional Swedish semla (a sweet cardamom bun filled with almond paste and whipped cream) and a rich, gooey mud cake. This homemade Swedish semmel mud cake takes the best of both worlds. It features the flavor of cardamom, a luscious almond paste filling, with a creamy topping, all baked into a dense and fudgy cake.
Ingredient List for 12 servings:
200
gr
Almond paste
1
tablespoon
Cardamon powder
150
gr
Sugar
125
gr
Butter
225
gr
Flour
1
teaspoon
Vanilla sugar
4
Eggs
1
pinch
Salt
300
ml
Whip cream
1
teaspoon
Icing sugar
Oven temperature:
175 degrees Celsius
Instructions:
Preheat the oven at 175 degrees Celsius.
With a baking paper cover a baking form approximately 23cm in diameter, both the bottom and edges.
Grate the almond paste.
Melt the butter in a sauce pan. Pour it over in a bowl.
Add the almond paste and mix with an electrical mixer.
Add the eggs and mix.
Add the vanilla sugar, flour, salt, sugar and cardamon powder. Mix it all well.
Pour the batter in the baking form. Place in the middle of the oven for 25 minutes.
Take out the mud cake and let it cool down for minimum 3 hours, but best is to let it rest over the night.
Whip the cream and the icing sugar to a hard foam.
Decorate the cake as you like.
A selection of recipes from the same country.
This recipe is from
Sweden
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and homemade recipes from around the world.
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