Ingredients with Measurements:
- 2 cups (500 ml) whole milk
- 2 tablespoons (30 ml) butter
- 2 eggs
- 2/3 cup (150 ml) sugar
- 2/3 cup (150 ml) all-purpose flour
- 2/3 cup (150 ml) almond flour
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) ground cardamom
- 2 tablespoons (30 ml) heavy cream
- 2 tablespoons (30 ml) raspberry jam
Special Equipment Needed:
- 9-inch (23 cm) springform pan
- parchment paper
- medium-sized saucepan
- whisk
- wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan with butter and line the bottom with parchment paper.
2. In a medium-sized saucepan, heat the milk and butter over medium heat until the butter is melted.
3. In a separate bowl, whisk together the eggs and sugar until light and fluffy.
4. Add the flour, almond flour, baking powder, and cardamom to the egg mixture and whisk until combined.
5. Slowly add the warm milk mixture to the egg mixture, whisking constantly.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool for 10 minutes before removing from the pan.
8. In a small bowl, whisk together the heavy cream and raspberry jam.
9. Drizzle the cream mixture over the top of the cake and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 200 kcal
Fat: 8 g
Carbohydrates: 28 g
Protein: 5 g
Substitutions for Ingredients
- Whole milk: almond milk, oat milk, or coconut milk
- Butter: coconut oil or vegan butter
- Eggs: flax eggs
- Sugar: coconut sugar or maple syrup
- All-purpose flour: gluten-free all-purpose flour
- Almond flour: oat flour
- Heavy cream: coconut cream
- Raspberry jam: any other type of jam or jelly
Variations:
- Add other spices such as cinnamon, nutmeg, or ginger
- Add fresh or dried fruit such as blueberries, raspberries, or cranberries
- Add nuts such as almonds, walnuts, or pecans
- Add chocolate chips or cocoa powder
Tips and Tricks:
- Make sure the milk and butter are warm, but not boiling, before adding to the egg mixture.
- Whisk the egg mixture until light and fluffy for a lighter and fluffier cake.
- Let the cake cool completely before removing from the pan.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30-60 seconds.
Presentation Ideas:
- Serve with a dollop of whipped cream
- Sprinkle with powdered sugar
- Drizzle with melted chocolate
Garnishes:
- Sliced almonds
- Chopped pistachios
- Fresh berries
Pairings:
- Vanilla ice cream
- Whipped cream
- Custard
- Fresh fruit
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the cake is too wet, add a few tablespoons of flour to the batter before baking.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Make sure the eggs are fresh and not expired.
- Make sure all utensils and equipment are clean and sanitized before use.
Food History:
Ostkaka is a traditional Swedish dessert that dates back to the 16th century. It is made with a custard-like batter and is often served with fresh fruit or jam.
Flavor Profiles:
This classic Swedish dessert has a sweet and creamy flavor with hints of cardamom and almond.
Serving Suggestions:
- Serve with a dollop of whipped cream
- Sprinkle with powdered sugar
- Drizzle with melted chocolate
- Serve with fresh fruit or jam
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Region: Swedish