This is a little gem of a cake. I was introduced to Krydderkake watching the TV drama “Annika” recently. The main character described a traditional spicey Norwegian cake that's usually eaten as it is, or sometimes with a creamy topping. A hunch told me the Norwegians probably know a thing or two about cake. And after doing a little cake research, believe me - they do!
The combination of spicy flavours in this soft dense sponge is so fulsome and satisfying. So much so, the cake definitely has plenty to say for itself simply served as it is. This especially became the case when I turned the spice level up a little more from the white flour/refined sugar krydderkake recipes I found. The addition of a soft, creamy icing, with just a hint of ginger heat and a caramel dressing drizzled on top, moves the whole damned thing into the celestial realm.
Krydderkake spice combinations seem to vary from recipe to recipe, but the inclusion of cardamom stood out for me. Although cardamom has a strong, distinctive taste, combined with the other spices it blends beautifully.
So…are you ready for a sumptious, Scandinavian cake experience? This is how it goes……
Optional caramel sauce garnish: 1 tbsp oil 1 tbsp yacon syrup ½ tbsp smooth peanut (or any other nut) butter ½ tsp salted caramel.
* Natural sweetener options could include xylitol, erythritol, allulose. I used NKD Living Erythritol Gold for this recipe. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
Cake: Pre-heat the oven to Gas Mark 4/180C Line a 23cm square cake tin with baking paper. Whisk the eggs, sweetener and vanilla essence together until light and frothy. Stir in the melted butter and yogurt or kefir thoroughly. In a separate bowl mix together the flour, salt, spices and baking powder. Add to the cake mixture and stir in well. Pour into the cake tin and bake for 20 – 25 minutes, until a knife put in the centre of the cake comes out clean. Leave in the tin for 10 minutes and then cool on a wire baking tray.
Cream Icing: Melt the butter – making sure it doesn’t get too hot. Let it cool a little. In a bowl blend the cream cheese, vanilla essence, sweetener and ginger thoroughly. Add the melted butter a little at a time stirring into the cream cheese well. Chill in the fridge. Spread the icing on the cake once it has completely cooled.
Optional Caramel Sauce Garnish: Put the oil in a small mixing bowl. Add the yacon syrup, peanut butter and salted caramel and mix thoroughly Drizzle over the top of the cake.
