Time
20-25 minutes to assemble 45-50 minutes to cook 65-75 minutes total time
This tasty, moist cake has the flavor of a Swedish braid, but is half the work. Cardamom has a spicy sweet flavor and is a member of the ginger family.
INGREDIENTS
1-7 oz box Odense Almond Paste, grated 1 1/2 cups sugar 1 stick (8 tablespoons) unsalted butter, softened 2 large eggs, room temperature 2 cups flour 3 teaspoons ground cardamom 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk Optional: confectioner’s sugar or favorite icing
DIRECTIONS
Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
Add Almond Paste and sugar to mixing bowl. Beat until the texture of sand. Add butter and beat 2-3 minutes.
Add eggs one at a time, beating well between each, until mixture is light and fluffy.
Sift flour, cardamom, baking powder and salt. Add flour mixture to almond mixture alternately with milk, beginning and ending with flour.
Spoon batter into pan and bake 45-50 minutes, or until a toothpick inserted near center comes out clean.
Set pan on cake rack and cool 20 minutes. Invert cake onto rack and cool completely. Serve with a dusting of confectioner’s sugar or favorite icing.
