November 17, 2015
Ok, so I'm officially in Christmas mode from now on. I took the plunge yesterday and started listening to Christmas music.. I felt kind of guilty for some reason. Lit candles, clementines and Christmas music is the best way to get myself into the spirit so that's what I've been doing even though it's still quite early (who am I kidding, bring on the Christmas tree already!).
And obviously, this cake which really is the best cake I've had in a while. It might not look like much but, oh, those flavors! Again with the cardamom, I know, but I just can't help myself. And browned butter, pear and chocolate of course.
This weekend I was lucky enough to have my sweet friend Joann Pai visit me in my little town. We had a really great time together, shooting, talking, eating cake, pancakes, cinnamon buns, Indian food and whatnot. Funny thing is, I'm just so used to working alone that I get kind of nervous when someone is watching me work. I'm almost asking for permission to move things around, like "Ok, so I'm gonna put this here....?". I'm glad we were able to get some shots of the cake since the weather wasn't showing its' best side that day. We were also glad to have this cake, obviously.
PEAR CARDAMOM CAKE
WITH BROWN BUTTER FROSTING & CHOCOLATE GLAZE
Cake recipe adapted from StylesweetCA
1 1/2 cups (225 g) all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
1 cup (225 g) granulated sugar
1/2 cup (125 ml) corn oil or canola oil (I very much prefer corn oil)
1 large egg
1 large egg yolk
1/3 cup (75 ml) sour cream
1 cup grated pears, drained (about 2 unpeeled pears)
BROWN BUTTER FROSTING
2 sticks (225 g) unsalted butter
2/3 cup (90 g) powdered sugar
1/4 tsp ground cardamom
pinch of salt
3 tbsp heavy cream
3 tbsp heavy cream
1 tbsp honey
1 tbsp (15 g) butter
1 tbsp cocoa powder
35 g semi sweet or dark chocolate, chopped
1 tbsp cognac (can be omitted and replaced with 1 tbsp heavy cream)
1. Preheat oven to 175°C (350°F). Grease and flour two 5-inch (12-13 cm) cake pans.
2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cardamom and sugar. Set aside.
3. In another bowl, whisk together oil, egg, egg yolk and sour cream.
4. Add the wet ingredients to the dry and stir until smooth. Add the grated pear.
5. Divide the batter between the cake pans. Bake for 35-40 minutes (if you're using a 6-inch pan, start checking around 30 minutes) or until a cake tester comes out clean.
6. Let cool for 15 minutes before removing the cakes from the pans to cool completely.
BROWN BUTTER FROSTING
1. Place butter in a small saucepan on medium heat and stir until it melts completely.
2. Continue cooking, stirring frequently until the milk solids turn brown and the butter smells nutty, about 5-10 minuter longer. Take care not to burn (it will continue to brown even after you remove it from the heat, so take it off early).
3. Scrape the melted butter and browned bits into a small bowl and chill until almost solidified but still soft enough to be beaten with an electric mixer (about 20-30 minutes in the freezer, an hour or so in the fridge).
4. Put the butter in a mixing bowl and beat until light and fluffy, about 3 minutes.
5. Add the powdered sugar, cardamom and salt and beat until completely smooth and fluffy, about 3-4 minutes. Beat in the cream until frosting is fluffy.
1. If cakes are rounded on top, even out with a knife. Cut both cakes in half using a sharp serrated knife (you'll end up with four layers). Put the first layer on a cake board or a cake stand. Spread frosting on the first layer. Add the next layer and repeat until you've used up all four layers
2. Spread frosting all over the cake. If the cake feels unstable, put the cake in the fridge while you prepare the glaze.
1. Put cream, honey, butter and cocoa powder in a sauce pan. Heat until very hot but not boiling. Remove pan from heat and add the chopped chocolate. Stir until smooth. Add the cognac if using.
2. Let glaze cool. If you find that the glaze is too thick to pour when cool, reheat it very carefully - just make sure it's not warm when you pour it over the cake.
3. Pour glaze over the cake and spread it out with an offset spatula to make sure it runs down the sides.
4. Leave cake in room temperature for 15 minutes before serving to make sure the buttercream isn't hard.
October 28, 2015
I think there is nothing I enjoy more than baking with apples. Especially if there is cardamom involved. I adore cardamom, if I haven't mentioned it before (which I'm pretty sure I have). Not just with apples, it goes pretty much with anything in my book - coffee (!), rhubarb, strawberries, blueberries, cinnamon buns, Semlor, you name it!
Apples always seem to inspire me to bake, and that was definitely the case today. With my fourth book in the making I've had almost no time to create new recipes for the blog. I feel like I talk about my fourth book constantly, but it's pretty much all I can think about at the moment. It's been so much fun to make, and I've learned so much during the process. I can't wait to share more on this soon!
Anyway, these muffins:
Posted by Linda
October 9, 2015
After what seemed like a long, long wait, it was finally time to host our very first At the table workshop. It's been exactly one month since me, Made by Mary, Cashew Kitchen and Rania Maria met up on that sunny Friday in September at Dala-Floda värdshus. We immediately started preparing everything for our ten guests who were arriving in just a few short hours. I was filled with anticipation, but it was also pretty nerve-racking to say the least. I have never taught styling before and knew that it was going to be a challenge to put words on why, and how I do things without just stating the obvious "uhmm, because it looks good". I knew that I had this chocolate cake up my sleeve though, to sway the guests just in case I would forget everything I was supposed to say (which is something I tend to do when I'm nervous). I didn't get to see Maria's styling session but I know she's a natural teacher and really awesome at explaning her creative process. I did get to see Agnes' session though and she was just fantastic.
I brought my favorite chocolate chip cookies for the guests styling session. It was so much fun to see them all at work, they were all so creative, talented and kind. I wish we had a couple more days to spend together!
I didn't take a lot of photos this weekend, simply because there was no time with all the preparations. But I did get a few good ones. Rania filmed and photographed every move we made though so make sure to check that out!
Thanks to our amazing sponsors Broste Copenhagen (for the beautiful bowls and linen napkins for our guests, and bowls and plates for our welcome table below), Saltå Kvarn (for the delicious snacks and drinks for the guests welcome gift), Arla (for the delicious dairy products for our meals) & Wålstedts Gård (for the gorgeous biodynamic veggies)! This wouldn't have been possible without you!
For more info on upcoming events, check out atthetable.se, and for more photos from this event, check out the photo gallery! Also, make sure to follow us on Facebook. Check the tag #atthetableworkshops on instagram to see all the photos from the event!
July 30, 2015
The same thing happens every year, I forget my blog birthday. Poor Call me cupcake. So neglected. So last week was Call me cupcake's 6th birthday. SIX YEARS of blogging. That's a long time! And it's still just as fun. Six years calls for cake.
To be honest I struggled to come up with something to bake, which is usually never a problem for me. Often I have too many ideas floating around in my head, but I've been lacking inspiration lately, and most of all I've been procrastinating everything. And I mean everything.
Anyway, I started thinking of brown butter. I really like brown butter. Why not bake something with it? Ok, I'll bake something with it. That's pretty much how it went down in my head. Because who can sit around and wait for inspiration? I know I can't. I just have to make something and hope it turns out well. And it turned out really, really well I think.
So here's to Call me cupcake and all you lovely people who have followed along on this journey, I hope we get to spend many more years together in this little space I decided to create six years ago.
June 29, 2015
I can't believe it's been an entire month since I blogged. Time flies, as they say.
Apparently it's been so long that I completely forgot that my previous post was pancake related as well. I usually try to vary each post a bit more, but one can never have to many great pancake recipes. Right?
It's also a whole month since I travelled to France, and to tell you the truth, I haven't even begun to look at the photos yet. I know that I've been busy this month, but what have I done, really? I can't bring myself to remember. And in a few days I'm leaving for France again.
When I was in France a month ago, the elderflower was already blooming and it was really hot. Looking outside right now, it looks like November. Raining and 14°C. Which also means that the elderflower here has really been struggling to bloom. I don't think I've ever seen it bloom this late, and it's not even quite there yet! So if you live in a country where the elderflower has already bloomed, feel very free to make these pancakes without it as they are so delicious with just strawberries. Incredibly fluffy, light and just perfect!
Posted by Linda
Labels: Other recipes
May 15, 2015
Today is one of those days when I just can't seem to find the words to write. It's very frustrating. Writing isn't one of my strengths though, to be completely honest. Sometimes I wish I could just let the photos speak for themselves, but that would probably be pretty boring, right? And I guess you wouldn't be able to figure out the recipe from just looking at the pictures. No, a blog needs words too.
What I can tell you, is that I really really love apple blossoms. And cake. And chocolate. I really love everything about this cake. The simplicity, the texture, the flavor.. And it's gluten-free too! How great is that?