A moist cake with flavors of blueberry and cardamom. I used blueberries from Finland in this cake that my parents had with them when they came to visit. There is a big difference in the taste of blueberries, depending on whether they are picked in the woods or from a bush. Those from the forest is much more enjoyable to me. Blueberries together with cardamom gives the cake a very good taste. The cake stays moist for several days.
Blåbär-Kardemummakaka
2 ägg
1,5 dl kokossocker
120 g smält smör
2 dl mandelmjölk
4 dl vetemjöl
2 tsk bakpulver
2 tsk malen kardemumma
2,5-3 dl blåbär, frysta
0.5 msk potatismjöl
2 msk kokossocker
Rör ihop ägg och socker i en skål. Blanda sedan i smör, mjölk, mjöl, bakpulver och kardemumma. Rör tills allt är blandat. Häll hälften av smeten i en bakform (24-26cm) klädd med bakplåtspapper. Strö på blåbär, potatismjöl och kokossocker. Häll på resterande smet. Grädda kakan i 175 C i ca 45-50 minuter. Låt svalna.
Blueberry-Cardamom Cake
2 eggs
1.5 dl coconut sugar
120 g melted butter
2 dl almond milk
4 dl flour
2 tsp baking powder
2 tsp ground cardamom
2.5-3 dl blueberries, frozen
0.5 tbsp potato flour
2 tbsp coconut sugar
Stir together the eggs and sugar in a bowl. Then mix in the butter, milk, flour, baking powder and cardamom. Stir until well blended. Pour half of the batter into a baking pan (24-26cm) lined with baking paper. Sprinkle on blueberries, potato flour and coconut sugar. Pour on the remaining batter. Bake at 175 C for about 45-50 minutes. Let cool.
Stir together the eggs and sugar in a bowl. Then mix in the butter, milk, flour, baking powder and cardamom. Stir until well blended. Pour half of the batter into a baking pan (24-26cm) lined with baking paper. Sprinkle on blueberries, potato flour and coconut sugar. Pour on the remaining batter. Bake at 175 C for about 45-50 minutes. Let cool.
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