Lingonberry Cardamom Tart

Cranberry Almond Lingonberry Torte with creme fraiche

From a technique perspective, this Lingonberry Cardamom Tart is closely based on a Martha Stewart recipe. But I have a confession to make, I’ve never actually made it according to the original instructions. The second I saw it, I knew it was destined for Swedish Thanksgiving greatness. In so many ways, the original recipe waltzes around so many Scandinavian ingredients and flavors and that was enough to pique my interest right away. In my Lingonberry Cardamom Tart I swap in lingonberries wherever possible. I add in cardamom in enough quantity to make sure it doesn’t get lost. And I keep up the rich buttery, almond paste that really makes this dessert feel Swedish to me. I have to admit, anything that requires blind baking, like this Lingonberry Cardamom Tart, I consider to be somewhat of a pain and it better be worth the extra steps. This Lingonberry Cardamom Tart definitely is worth any extra effort. It’s as beautiful as it is rich, tart, sweet, spicy, savory and delicious. The cranberries make this Lingonberry Cardamom Tart wonderful as a Thanksgiving, Christmas, or even Valentine’s Day dessert and everything else about it will soon make it a family favorite. … Continue reading

Swedish Almond Loaf Cake

Swedish Almond Loaf Cake

This very simple Swedish Almond Loaf Cake is one of my special pan exception recipes. I don’t really have another use for the wacky little pan (other than making half batch Bundt recipes I suppose). But I’m fine with it because it’s so good, so fast, and so beloved. In fact, this recipe (which is so old and reprinted on any Swedish pan you buy that I don’t know how to attribute it to a source) really makes two special pan exceptions, because the cake tray is pretty specific, too. But what’s the point of having rules if you don’t have good reason to break them? Swedish Almond Loaf Cake is lovely for brunch/coffee cake needs as well as for dessert. It’s great with a coffee or tea warm from the oven and without garnish, and it’s perfect with berries, crème fraîche, or ice cream. It’s also the cake I use as the base for my Saffron Poached Apricot Almond Trifle, and it was absolutely perfect. So what I’m trying to say, is that this cake may cause you to break a “no special pan” rule of your own. Or, you’ll just double it and make it in a Bundt … Continue reading