Cardamom sponge cake with blueberries
Berries and cardamom is just the best combination. I love treating my children to this yummy dessert!
- 2 eggs
- 0.8 cups (2 dl) of sugar
- 3 tbsp (0,5 dl) of melted butter
- 1/2 cups (around 1 dl) of yogurt, soured milk or regular milk
- 1 1/2 cups (3 dl) of wheat flour
- 1 1/2 tsp of baking powder
- 2 tsp of vanilla sugar
- 1-2 tsp of cardamom
- 1/2-1 cups of berries or rhubarb from your garden (or frozen)
I try to plant many berry bushes and fruit trees in my garden. I always manage to squeeze an extra one in somewhere, and it's so worth the trouble! Hopefully, I can keep enjoying homegrown fruits and berries for the rest of my life. I like eating them with cardamom. For example blueberries and cardamom is such a wonderful combination of flavors. Especially in a beautiful cardamom sponge cake!
Turn the oven to 350 degrees (175 degrees Celsius.)
Whisk eggs and sugar together until the mix is thick and fluffy.
Add butter and yogurt, and a mix of wheat flour, baking powder, vanilla sugar and cardamom.
Butter a nice cake tin and add a layer of sugar on top of the butter.
Pour the batter into the tin and add berries or fruits on top. Use less berries if they are extra ripe and juicy. You can use more of for example rhubarb or thinly sliced fruit.
Add some extra sugar on top if you want to.
Leave it in the oven for at least 35 minutes. You might need more time though, depending on how tall the tin is and how many berries you put in it.
Put the cake on a nice plate, let it cool down and garnish it with edible flowers from the garden. You could also add some more berries and a little bit of whipped cream on top of your cardamom sponge cake. Enjoy!
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth