Authentic Finnish Cardamom Cake (Perfect with Coffee or Tea)

  

There’s something undeniably comforting about a simple, beautifully spiced tea cake, and this Finnish Cardamom Tea Cake captures that feeling perfectly. Inspired by traditional Nordic baking, this tender loaf is infused with the warm, citrusy aroma of freshly ground cardamom — a spice that’s at the heart of so many Scandinavian treats. Light, moist, and wonderfully fragrant, it’s the kind of everyday cake that pairs effortlessly with an afternoon cup of tea or coffee.

This easy cardamom cake is a lovely way to bring a touch of Fika, Nordic coziness, into your kitchen. Made with basic pantry ingredients, there is nothing complicated about this delicious cake.  If you love gently spiced cakes that feel both nostalgic and elegant, this Finnish Cardamom Tea Cake is sure to become a new favorite.

 

I am a huge fan of European style cakes.  They are quite a bit sturdier, with an almost pound-cake-like texture, not overly sweet, and are beautiful served with hot drinks. This cake is no exception.  It is a rich and buttery cake, not too sweet and moist and tender due to the use of sour cream in the batter.  This gives it a great texture.

There is quite a bit of cardamom in the batter which lends a warm, exotic, almost citrusy note to the cake.  I think that you could quite easily add some finely grated orange zest which would really add some depth to the flavors.

Moist, dense, easy to make and incredibly delicious. This is the perfect cake to be enjoyed with a hot cup of tea, herbal or otherwise. Today it was David's Tea, Forever Nuts. That is my favorite. It went really well with this delightful cake!

 

INGREDIENTS NEEDED

TO MAKE

FINNISH CARDAMOM TEA CAKE

Simple baking cupboard staples.

• 2 cups (240g) plain all-purpose flour
• 2 tsp ground cardamom
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (113g) butter, melted
• 3/4 cup (150g) granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup (240g) dairy sour cream
• icing (confectioners) sugar to dust

 

Use a good quality all-purpose plain flour to make the cake. Not self-rising.

It is quite a lot of cardamom so make sure your cardamom is fresh so it doesn't end up tasting dull and medicinal. 

I used salted butter and cut back on the salt required in the recipe. It does need some salt however so don't leave it all out.

In the U.K. I recommend using caster sugar as your granulated sugar is too coarse and won't melt into the batter properly.

Use pure vanilla extract for the best flavor.

I used high fat sour cream. You can also use plain yogurt or buttermilk. 

 

HOW TO MAKE

FINNISH CARDAMOM TEA CAKE

A very simple process. There is nothing out of the ordinary here.

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and dust lightly with flour, shaking out any excess. (Alternately butter and line with some baking parchment.)
2. Sift the flour, soda, baking powder, salt and cardamom together in a bowl. Set aside. (This ensures that everything, leavening, spice, etc. are evenly distributed throughout the flour.)
3. Whisk the melted butter and sugar together in a bowl until light and creamy. Beat in the eggs, one at a time, beating well after each addition. (Beating in the eggs one at a time ensures that they are well beaten in before you add the next one.)
4. Stir in the vanilla and the sour cream until everything is smooth and well mixed.
5. Add the dry ingredients in two batches, mixing well after each addition. Stir until you have a smooth batter. (Don't over mix or you risk having a dry cake.)
6. Pour the batter into the prepared loaf tin, smoothing over the top.
7. Bake in the preheated oven for about 1 hour, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. (Check about 10 minutes before it is due to be done just to prevent from overbaking.)
8. Leave to cool in the tin for 15 minutes before tipping out onto a wire rack to cool completely.
9. Dust with icing sugar and cut into slices to serve. A hot drink goes very well with this lovely cake. (So would some butter and jam and/or a dollop of whipped cream.)

 

HINTS AND TIPS FOR CAKE BAKING SUCCESS

• Make sure all ingredients are at room temperature
• Follow measurements and instructions with precision. Baking is an exact science.
• When using chemical leaven, such as baking powder, make sure it is evenly distributed amongst the dry ingredients before they are added to the creamed mixture. Otherwise you cake may develop tunnels as it bakes.
• Unless otherwise specified, add dry and liquid ingredients in increments, beginning and ending with dry.
• Don't overmix. Overmixing toughens cakes.
• When folding in ingredients, such as egg whites, do not over blend.
• Bake cakes as soon as mixed as the leavening will start to work once it is moistened. A delay in baking will result in poor volume.
• Grease and line your pans to prevent cakes from sticking, unless you are using a cake tin which prevents this such as a shaped tin such as a Bundt tin. In that case grease and dust with flour lightly.

FREQUENTLY ASKED QUESTIONS 

CAN I USE WHOLEWHEAT FLOUR INSTEAD OF WHITE?

You can but your cake may end up denser and drier.  I suggest using half and half if you wish to go that route. Half whole wheat and half white.

CAN I USE SELF-RISING FLOUR?

I do not recommend doing so as there are two types of leavening being used in this cake. Baking powder and baking soda.

WHAT CAN I SUBSTITUTE FOR SOUR CREAM?

If you do not have any sour cream it is quite acceptable to substitute plain yogurt or buttermilk in it's place. Creme Fraiche would also work well.

HOW LONG WILL THIS CAKE KEEP?

This cake will keep for up to a week, stored in an airtight container. I recommend freezing for longer storage. It will keep for up to three months frozen.

CAN THIS CAKE BE FROZEN?

Yes this cake can be frozen. Simply wrap tightly in some cling film and then in aluminum foil. Label, date and pop into the freezer. It will keep for up to three months. I highly recommend slicing the cake into slices before freezing and placing a piece of parchment paper in between each slice. That way you can take out the cake in as many or as few slices as you wish to use. Leave to thaw at room temperature.

 

A FEW OTHER

TEATIME CAKES TO ENJOY

There is nothing nicer than a piece of cake enjoyed with a lovely hot drink. Here are a few other favorites of mine.

GOLDEN TEA CAKES - These are very nice little cakes which actually improve upon standing. They are lovely the first day, but are even better the second day.  Very reminiscent of a Victoria Sponge with a light ginger flavor. Dainty little cakes topped with some icing and a glace cherry. 

SULTANA CAKE - Lightly flavored with lemon and studded with lots of sweet sticky sultana raisins. It is a simple cake for sure, but don't let that simplicity fool you into thinking its not special! This is one of my absolute favorite all time teatime cakes!

 

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Yield: One 9 by 5 inch loaf

Author: Marie Rayner

Finnish Cardamom Tea Cake

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Perfect for teatime with a soft crumb and rich buttery flavor. Serve with a hot drink for an elegant treat!

Ingredients

• 2 cups (240g) plain all-purpose flour
• 2 tsp ground cardamom
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (113g) butter, melted
• 3/4 cup (150g) granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup (240g) dairy sour cream
• icing (confectioners) sugar to dust

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and dust lightly with flour, shaking out any excess.
2. Sift the flour, soda, baking powder, salt and cardamom together in a bowl. Set aside.
3. Whisk the melted butter and sugar together in a bowl until light and creamy. Beat in the eggs, one at a time, beating well after each addition.
4. Stir in the vanilla and the sour cream until everything is smooth and well mixed.
5. Add the dry ingredients in two batches, mixing well after each addition. Stir until you have a smooth batter.
6. Pour the batter into the prepared loaf tin, smoothing over the top.
7. Bake in the preheated oven for about 1 hour, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
8. Leave to cool in the tin for 15 minutes before tipping out onto a wire rack to cool completely.
9. Dust with icing sugar and cut into slices to serve. A hot drink goes very well with this lovely cake.

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