Today I bring the last of these Scandinavian inspired brunch recipe’s curated by Hanna Geller Goldsmith of Building Feasts. We had already watched the demonstrations (and scoffed the finished products) of her Baked Oats and Gravadlax, now it was for something that combined both sweet and savoury flavours.
Last up in this celebratory meal to celebrate the launch of the new homware range by Kikki.K, was a rather spectacular looking Bundt cake.
What is a Bundt cake I hear you cry?
A Bundt cake is merely one that is baked in a Bundt pan, shaping it into a distinctive shape. Simples.
I love baking from an entertainment point of you. I am obsessive abount tuning in to The Great British Bake Off – it just makes me feel all warm and cosy….and hungry, of course. However, my interest in watching others create baked goods is yet to transform in to an impulse to bake myself. Just to be clear, I don’t mean to put myself in the oven, I mean to create my own baked goods.
Maybe the separation between myself and the likes of Mary Berry because of the TV screen is the issue, I pondered. Maybe seeing Hannah aka Building Feasts in the flesh, baking a Bundt so effortlessly, will be the nudge I need to give it a go.
Hanna made this example in what is called a 10 cup bundt tin, but it works well for 2 medium size loaf tins or muffins. If you don’t have any of these more specific kitchen items, you can also make it as a double layer cake in two 20cm sandwich tins, adding some indulgent vanilla buttercream for a celebration perhaps.
If you don’t love cardamom, replace it with cinnamon and vanilla, and if you want, throw in some chocolate chips too. The sponge is so light it could make for a great simple lemon sponge too, which is always a hit.
150g unsalted butter
330g (1 1/2 cups) caster sugar
3 large eggs
1 1/2 tsp cardamon seeds, crushed (from 15-20 pods)
250g (2 1/4 cups) plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
3/4 tsp salt
300ml (1 1/2 cups) soured cream
Preheat oven to 180C (350F).
Liberally grease your bundt tin and dust with flour.
Beat the butter and sugar together in a stand mixer with a paddle attachment for 3-5 min- utes on high until pale and fluffy.
Add eggs one at a time, waiting until each is fully incorporated before adding the next and scraping down between each addition. Beat another 2-3 minutes.
Crush the cardamon pods to remove the seeds, making sure you have approximately 1.5t- sp of seeds. (Feel free to use a bit more if you like.)
Crush the seeds in a mortar and pes- tle.
Combine the dry ingredients in a medium sized bowl and add the crushed cardamon.
Stir with a whisk or a fork to combine. Add the soured cream to the butter and sugar mixture.
Don’t worry if the batter appears to split, it will come back together again with the dry ingredients. Add the flour mixture and mix until just combined.
Pour the batter into the prepared bundt tin and bake in the lower third of the oven for 35-40 minutes or until a skewer comes out clean when you test the cake.
Leave to cool in the tin for 15-20 minutes and then invert onto a rack to cool completely.
Dust the top with icing sugar and serve.
This seemed to be the standout recipe amongst us bloggers from our Scandinavian Inspired brunch, hosted by Building Feasts and Kikki.K. We were all blown away with how light and airy the sponge was. Cakes can be hit and miss, it’s a real science, but there was nothing stodgy about this one, and you could be completely forgiven for managing to eat a number of slices in one sitting.
I was slightly devastated at the prospect of being parted with the cake, so was embarrassingly eager when Hanna asked if anyone wanted to take some home, thrusting my arm up and waving my hand like a crazed sugar addict.
It wasn’t a purely selfish reaction though, I wanted to bring some home to share with my parents and boyfriend, who punctuate their afternoons with coffee and cake.
When I mentioned it was a Cardamom cake, my mum bunched up her nose in the same way she does when I walk down the stairs in an oufit she doesn’t approve of. Despite her sceptism she still broke off a mouthful of the cake. As soon as I saw her deep frown ease and her eyebrows raise, I knew that she had been won over. She agreed with my opinion on the Cardamom – that it was noticeable and aromatic, but anything but overpowering. It’s fun witnessing people being pleasantly surprised isn’t it?
So do you think you’ll try making a Bundt cake? If so, will you dare to try one like this or will you be swapping out the Cardamom for a less controversial flavour?