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Swedish Cardamom Buns


40 mins


25 mins






made using

Golden Caster

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Step 1

Line 2 baking trays with baking parchment and set aside.

Step 2

Crack open 10 of the cardamom pods using a pestle and mortar or the back of a knife. Tip them into a small saucepan and pour in the milk. Warm the milk up, but do not boil it. Add 50 g of cubed butter and allow it to melt. Set aside and let it cool.

Step 3

In a large bowl of a standing mixer, place together the flour, 50 g of sugar, yeast, cinnamon and salt. Mix it well, then once the milk has cooled down, strain it through a sieve into the flour mixture, discarding the cardamom pods.

Step 4

Using a hook attachment, mix the ingredients together until they form a soft dough. Mix it for about 5 minutes until the dough is smooth and stretchy.

Step 5

Grease another large bowl with the olive oil and transfer the dough into it. Cover with a kitchen towel or cling film and leave to rise for 2 hours or until doubled in size. You can also leave it in the fridge overnight to prove.

Step 6

Crack open the remaining cardamom pods, place the seeds into a pestle and mortar and crush into a powder. Mix the cardamom and White Caster sugar together.

Step 7

In a bowl, mix the remaining butter with all but 2 tbsp of cardamom sugar.

Step 8

Punch the air out of the dough, then roll it into a rectangle, roughly 45 x 50 cm, making sure the longer edge is facing you.

Step 9

Spread the cardamom butter all over the surface, then fold the top of the dough in half towards the bottom. Using a pizza cutter or a very sharp knife, cut 12 equal strips. Cut each strip in half, but leave it attached at the top.

Step 10

Twist each strip couple of times around your index and middle finger, then tie the dough in a knot, tucking the ends underneath. Place each bun on the tray.

Step 11

Cover both trays with cling film and leave the buns to rise for 30 min-1 hour or until almost double in size.

Step 12

Heat the oven to 170 C (fan). Brush the buns with the egg wash and sprinkle the crushed ice cubes/ sugar pearls on top of each.

Step 13

Bake for 25 minutes until golden brown.

Step 14

In the meantime, place the remaining 2 tbsp of cardamom sugar in a small saucepan and add 50 ml of water, bring to boil and set aside.

Step 15

Brush the buns with sugar syrup as soon as they come out of the oven, allow 15- 20 minutes for them to soak the syrup and enjoy!

Ingredients – 11 items



White Sugar Cubes


Cardamom pods



350 ml



150 g

White bread flour


500 g
Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

200 g

Fast-action dried yeast

7 g

Cinnamon powder

1/2 tsp


1/2 tsp

Olive oil

For greasing

1/2 tbsp




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1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
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Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
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