Arabian Spicecake – A Christmas Tradition
One cake that has always been part of our Christmas tradition is Arabian Spicecake, or arabisk kryddkaka, in Swedish. For as long as I can remember, my mom baked this soft and moist cake every christmas, and it’s become a comforting reminder of Christmases past.
In Finland, this cake is often called arabialainen maustekakku, and it’s a familiar sight at Christmas markets and bake sales. While the name might suggest a variety of spices, the cinnamon gives it its warm, festive flavor. Adding vanilla and chopped almonds balances out the richness of the chocolate, making it the perfect treat for the holiday season.
It’s a straightforward cake to make, with ingredients you likely already have in your pantry. Here’s how you can make it:
Ingredients:
- 200 g butter
- 3 3/4 decilitre sugar
- 3 eggs
- 5 decilitre flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 decilitre chopped almonds
- 3/4 tsp salt
- 1 tsp cinnamon
- 2 tbsp cocoa powder
- 1 tsp vanilla sugar
- 2 decilitre milk
For the topping:
- 150 g milk chocolate
- 25 grams butter
- Chopped almond
Instructions:
- Start by creaming the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking soda, baking powder, chopped almonds, salt, cinnamon, cocoa powder, and vanilla sugar. Gradually add this mixture to the butter mixture, alternating with the milk.
- Pour the batter into a greased bundt pan and bake at 175°C for about an hour, or until a skewer comes out clean.
- Once the cake has cooled, melt the butter, stir in chopped chocolate and mix until you have a smooth chocolate, and pour it over the top. Before the chocolate sets, garnish with chopped nuts or sprinkles.
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