Citronkryddkaka

Submitted for Mixers Club August 2022 - Heritage.

My grandmother left Sweden and came to America when she was ten years old. Thinking about some of the things I grew up with, her spice cakes came to mind. She would always do some sort of cardamom marzipan thing in various varieties. I particularly enjoyed the lemon. Hopefully I did her baking some justice here.

A lemon cardamom cake with a marzipan glaze, topped with sliced toasted almonds.

The cake:

INW Lemon Cake is a fantastic lemon cake, but I wanted to build it out a bit more so in came CHF Cake (Sponge Cake). It gave it a little more of that texture and cakiness I wanted.

I used SSA Lemon Sour Type to bring out a little more of that lemon flavor, as I had a sneaking suspicion I could use it in place of FE Lemon. I think it worked here.

FA Cardamom is a fantastic flavor and was exactly the spice I wanted for this cake.

WF Almond Cookie as a little bit of drier graininess to the cake.

The marzipan glaze:

OOO Marzipan is doing the bulk of the work for the glaze while the WF Glazed Donut smooths it out into more of an icing type feel. WF Nougat just thickens everything up a bit.

The almonds:

TFA Toasted Almond brings most of the almond flavor here, but the WF Almond Cookie is doing double duty, adding a bit to both the almond layer and the cake.

I hope you enjoy it! 🍋🎂