I was browsing Magnus Nilsson’s The Nordic Baking Book the other day, and came across what I thought would be a perfect autumn cake, päronkaka med kardemumma or a pear cake with cardamom. The thought of the fruit and that quintessential Swedish baking spice coming together sounded good.
I got some pears, made some vanilla sugar and got ready to bake. First up, Nilsson has a different way to preparing the tin that I normally use, greasing the tin and then dusting with breadcrumbs. I decided to follow this rather than my usual greaseproof paper lining to give it a try. The second thing I noticed was that the recipe had no fat of any sort in the ingredient list. He points out that many older recipes don’t have butter, harking back to the days of shortages.
The eggs and sugar are whisked together, and the dry ingredients folded in. The batter is then poured into the tin and topped with a pears, sugar and dots of butter.
We have quite a hot oven, so I usually need a little less time than recipes suggest, and did check 5 minutes before the suggested time and found the cake ready, though did wonder if had been slightly overdone, as the sides seemed quite crispy.
The cake was rather strange..tasty if a bit sweet for my taste, but not a light sponge, but dense and almost chewy. I believe I cooked it for too long, but the first time doing something new can often be hit and miss. However, I don’t think that was the only thing wrong, so my question is, has anyone else made a cake like this? If so, any handy tips?
So that is my entry into this week’s Weekend Coffee Share hosted by Natalie the Explorer. Do go and check it out – there are always some really interesting posts.
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