Swedish spice cake is basically a soft gingerbread cake that’s traditionally eaten around Christmas. Earlier this week I tried to create a recipe that would taste like my grandma’s cake and this is the result. I’m pretty pleased with how it turned out. This cake keeps really well and actually keeps getting yummier.
Ingredients
2 eggs
75g caster sugar
75g brown sugar
240g plain flour
2 tsp baking powder
2 tsp ground cinnamon
2 tsp ground cardamom
1 tsp ground ginger
1 tsp ground cloves
100 ml (soya) milk
100g (dairy-free) butter
Preparation method
1. Preheat the oven to 175C. Butter and flour a round 20cm cake tin.
2. Melt the butter in a saucepan. Leave it to cool.
3. In a bowl, mix together all the dry ingredients apart from the sugars. In another large bowl, beat the sugars and eggs until fluffy.
4. Gradually mix in the dry ingredients mixture alternating with the milk. Add the melted butter gradually, taking care to incorporate. The batter should be smooth.
5. Transfer the batter to the cake tin. Bake for 35 minutes or until the cake is golden brown and a knife inserted in the centre comes out clean and dry.
6. Let cool for about half an hour before removing the cake from the tin and transferring it to a wire cooling rack. Let it cool completely before cutting.
