Swedish Cardamom Cream Cake

 

 

 

This semmeltårta (Swedish cardamom cream cake), is filled with homemade almond paste and whipped cream, and served before Lent.

 

 

 

My semmeltårta: Swedish cream cake

Semmeldagen

Swedish cakes: no oil or butter

Cardamom in cakes

Storage & freezing

More Swedish cakes

 

 

 

 

 

My semmeltårta: Swedish cream cake

This Swedish cardamom cream cake is so good it’s almost dangerous. Dangerous. My son, who can be rather fussy, also devoured a slice. That being said, I had to remove the almond paste, first. Yeah, sometimes I wonder how he can possibly be a child of mine. 

Although I adore semlor, there is nothing wrong with giving classics a twist. I wondered if I would be able to make something that took on all the components of semlor, but in cake form. I think I did it. Taking some inspiration from other recipes, but ultimately went with my own creation.

My cake is a whole host of contradictions in one yummy cake. The sponge is light, yet dense. It is has a touch of cardamom, which is barely noticeable, but makes all the difference. Then, you have the sublime comparison of sweet almond paste up against the luxurious whipped cream. Oh, man. 

Gently flavored with a hit of cardamom, the two cakes are layered together with quick, homemade almond paste and whipped cream. It’s finished off with a sprinkle of icing sugar. 

It’s a bit of a whopper of a cake, and will easily carve up into 10 substantial slices. Perfect for when you have guests over.

 

 

 

 

 

 

Semmeldagen

Semmeldagen (also known as fettisdagen) is the Swedish equivalent of pancake day. Just like the UK, semlor are a traditional food served before the start of Lent. I will let you into a secret: the UK can keep their pancakes. We certainly got the Lent short straw, there. I’d rather have semlor any day.

One of my favourite times of the year in Sweden is the run up to Lent. Not for any reason other than it is semlor season. Once Christmas is done and dusted, out come the glorious bread buns stuffed with almond paste and cream.

 

 

 

 

 

 

Swedish cakes: no oil or butter

Many traditional Swedish cakes are wonderfully light because they rely on whipped eggs rather than butter or oil for structure. When eggs and sugar are beaten together, they trap tiny air bubbles that expand in the oven, giving the cake its height and soft, cloud-like texture.

Sugar helps stabilise this airy foam, and the flour is folded in gently so the batter keeps all that trapped air. Instead of richness, these cakes focus on lift. This is why they feel so fluffy without any added fat.

Because there’s no heavy butter or oil weighing the batter down, these cakes bake quickly and set into a delicate, springy crumb. You will find this kind of sponge in things like rulltårta, which is the Swedish version of a Swiss roll. It is a thin sponge cake baked quickly, spread with jam or another filling, and rolled up while still warm. 

The flavour is clean and simple, making them perfect for pairing with cream, berries, or lighter fillings. They aren’t meant to be rich or dense; the beauty lies in their sweet, airy texture, a style that suits the Swedish love of uncomplicated, everyday baking.

 

 

Cardamom in cakes

Although cardamom is well-known for being added to Indian dishes, adding to sweet treats is perhaps less common. Somewhat surprisingly Sweden, the cold, Nordic land, adores spices. Saffron bread and bakes are  hugely popular during Christmas. And without cinnamon, there would be no cinnamon buns. Imagine a world without those? Cardamom is regularly added to cakes, cookies and bread.

If you’ve ever sniffed a jar of ground cardamom, you will know it packs a mighty punch. So, I understand the reluctance to use it in sweet goods. However, you only need a touch. The peppery undertones of cardamom bring a warmth to cakes. It also surprisingly adds a hit of sweetness. Although cardamom offers cakes a depth of flavour, you would be hard pushed to recognize what it was (if you weren’t already aware).

 

 

 

 

 

 

Storage and freezing 

The day after baking it, the cake was far softer and really took on the combined flavours. I’ve just sat and had a massive chunk with a coffee, and it was so good. Just make sure you keep the cake covered and in the fridge (due to the cream). I often take mine out an hour or so before I am going to eat it.

You could also freeze the cake, but only the sponge cakes. If you are preparing ahead of time, just bake the cakes, let them cool down, and wrap in clingfilm and pop in the freezer until you need them.