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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
A traditional sponge cake with coconut flakes and dark chocolate bites which is a perfect cake to serve after a good dinner. The cake is very moist so it is almost impossible to overcook it in the oven. The chocolate bites will be a pleasant surprise as you take the first bite.
These small delicious balls taste like gingerbread cookies but are soft and surrounded with a layer of grated coconut. Easy and fast to make together with children and can be frozen and ready to take out when the guests arrive.
This Scandinavian dish is very popular in Sweden. It is often served in the summer but also for big celebrations when you have many guests. It is made of white toast bread in layers with different creamy fillings in between. The fun part is to choose the ingredients and decorate the cake differently every time.
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