Growing up, my all-time favourite cake was a traditional Swedish spice cake ("Mjuk Pepparkaka") with cinnamon and cardamom.
My adult version now includes a dash of red pepper and is dressed up with a floral pattern to match the floral undertones of our DRØM red peppercorns. Each bite transports me to Scandinavia, then to the pepper plantations in Kampot and then back home. Aaaah - the power of food!
- 1⁄2 cup unsalted butter, melted and cooled
- 2 eggs
- 1 cup sugar
- 1⁄4 cup milk
- 1/4 cup plain yogourt
- 1 1⁄4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/8 teaspoon finely ground DRØM red pepper
Preheat oven to 350°F.
Grease a 9" round baking pan.
Melt butter and set aside to cool.
In a large bowl, mix together all dry ingredients.
In another bowl, beat eggs until very light and fluffy. Add sugar gradually while beating.
Add wet mixture to the dry ingredients. Mix well. Add milk and yogourt and then the melted butter gradually, taking care to incorporate.
Pour the batter into the prepared pan.
Bake for approximately 45 minutes. Test with a toothpick that the cake is done. Enjoy with an espresso or another favourite warm drink of yours!