Cardamom is a key ingredient in Scandinavian baking. In Sweden, it's more widely used than cinnamon. I absolutely adore the flavor. Rachel G. on the other hand studiously avoids it, having never recovered from eating an entire pod as a child!
While certainly Scandinavian in influence, this cardamom recipe was gleaned from one of my Rachel Allen cookbooks:
Slightly denser than the cardamom cake I usually make, these buns are perfect with a cup of really strong, dark coffee on a frosty morning (or afternoon). So fragrant and warming--mmm...
I've had a bad -whole pod of cardamon- experience I haven't recovered from....
ReplyDeleteare you sure they're safe?
Those buns DO look great though!
Those do sound yummy. Cardamom in coffee is grgeous so I can believe the buns would go well with a brew too!
ReplyDeleteThey look so yummy that I suddenly have the urge to plug in the kettle and scrounge around inside the pantry.
ReplyDeleteI'm obsessed with having a Swedish Christmas this year--despite the fact that I'm not Swedish at all--and I'm sure cardamom will play a large role in all of my baking.
ReplyDelete