Post by kedigato on Dec 27, 2008 15:04:22 GMT
Swedish Spice Cake ( serves 6)
This dessert is a dense gingerbread like cake topped with a crisp brown sugar meringue. The meringue and cake complement each other in a way that prevents this dessert from being too sweet or too spicy.
Ingredients:
1 cup white sugar
1 whole egg
1 egg yolk
1/2 cup butter
1/2 cup buttermilk
1 1/3 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons ground cardamom
Icing
1 egg white
1 cup brown sugar
Chopped nuts
Instructions:
Cream the butter and the white sugar.
Add the egg and the egg yolk. Beat to incorporate.
Sift together the dry ingredients.
Add alternately the buttermilk and the sifted dry ingredients. Beat between each addition. Make the dry ingredients the final addition.
Grease and flour an 8 x 8 two quart baking pan.
Spread the batter into the prepared pan.
The icing goes on the cake before it is baked. To make the icing beat the egg white until stiff. Fold in the brown sugar.
Spread the icing over the batter in the baking pan and sprinkle the top with chopped nuts.
Bake in a pre-heated 350 degree oven for 45 minutes or until a toothpick inserted in the middle comes out clean.
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I found this yummy recipe in the P. Allen Smith Newsletter and it appears to be very easy to make.
This dessert is a dense gingerbread like cake topped with a crisp brown sugar meringue. The meringue and cake complement each other in a way that prevents this dessert from being too sweet or too spicy.
Ingredients:
1 cup white sugar
1 whole egg
1 egg yolk
1/2 cup butter
1/2 cup buttermilk
1 1/3 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons ground cardamom
Icing
1 egg white
1 cup brown sugar
Chopped nuts
Instructions:
Cream the butter and the white sugar.
Add the egg and the egg yolk. Beat to incorporate.
Sift together the dry ingredients.
Add alternately the buttermilk and the sifted dry ingredients. Beat between each addition. Make the dry ingredients the final addition.
Grease and flour an 8 x 8 two quart baking pan.
Spread the batter into the prepared pan.
The icing goes on the cake before it is baked. To make the icing beat the egg white until stiff. Fold in the brown sugar.
Spread the icing over the batter in the baking pan and sprinkle the top with chopped nuts.
Bake in a pre-heated 350 degree oven for 45 minutes or until a toothpick inserted in the middle comes out clean.
+ + + + + + + + + + +
I found this yummy recipe in the P. Allen Smith Newsletter and it appears to be very easy to make.
