In search of healthy and fun meals to feed my family, with an eye toward sustainable living.
Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.
Thursday, March 12, 2009
Swedish Sokerkake (with Cardamom), a.k.a. Courting Cake
This Swedish cake is known in our house as "Courting Cake" because my husband baking this wonderful cake is all it took! It is made without any butter -- rather, it uses cream, and is therefore super-quick to throw together. (Hint: best to use room temperature ingredients: I like to pre-warm the eggs in a warm water bath -- this does not take long)
2 c flour (sift if clumpy) 2 t baking powder 1/2 t salt 1 c sugar 1 t freshly ground cardamom 3 eggs (room temperature) 1.5 cups heavy cream (whipping cream, but not whipped), room temperature vanilla wafer crumbs (or other cookie crumbs, such as graham crackers) powdered sugar for dusting
1. Using mixer, blend well, scraping sides often. (Beat for about 3 minutes) 2. Spray or butter a bundt pan. Sprinkle with vanilla wafer crumbs. 3. Pour batter into pan. Bake at 350 F for 55-60 minutes until toothpick tests clean (may take longer than an hour -- keep baking, otherwise cake will "fall" upon cooling). 4. Remove from bundt pan, and let cool slightly before dusting with powdered sugar. 5. Best if eaten while still WARM! This cake does not keep well -- so indulge!
Borealkitchen is a blog by an amateur-- I simply enjoy cooking a variety of foods. I was inspired after we started getting a weekly CSA box last winter, which forced me to plan ahead more. This blog is my way of organizing menus and recipes, sharing my family's experiences, plus reflect on food-related issues. I also grow a garden, shop at Farmer's Markets as much as I can, and there's even a little bit of wild harvest as well... Philosophy: Good food, wholesome, mostly. My approach is more product-based than recipe-driven. By this I mean that I try to find something to do with what's in season: this week it might be an abundance of beets, cabbage or collard greens -- then I start searching for meals to incorporate them... I think of recipes as "starting points": when I start cooking, I just start improvising...
My RECIPES are rarely precise: I often just list ingredients ("Bah-humbug" to measuring, except for baking!). If I list recipes from a cookbook, I give the source and variations I've made. If a recipe came from a website, then you'll need to follow the link to the source for the "nitty-gritty" details of that recipe.
Feel free to comment or ask questions. Thanks for visiting!
I call Alaska home, but am originally from Germany. I'm incredibly lucky to have a job as a naturalist, teaching and hiking the great outdoors. My family:
The Prof (my husband);
Eldest (flown the coop);
Wolfman (teenage son);
Liesl (youngest pixie).