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Ingredients
Ingredients- 6-8 green cardamom pods
- 4 dl wheat flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 ½ dl chopped hazelnuts
- 4 dl rhubarb of the thin kind, cut into ½ cm slices
-
2 ½ dl Jakobsens Light and Mild Honey
- Grain from 1 vanilla pod
- 1 ½ dl yoghurt
- 1 egg
- 1 dl sunflower oil
Preparation
PreparationPreheat the oven to 180 degrees.
1. Split the cardamom pods and toast the seeds in a dry pan until fragrant. Crush them in a mortar.
Clean the rhubarb and cut into slices.
2. Mix the flour, cardamom, baking powder, baking soda and salt. Stir in the chopped nuts and rhubarb.
3. In another bowl, mix together the lightly beaten egg, yoghurt, oil, vanilla pod and honey.
4. Mix the "wet" with the "dry". Divide the batter into greased muffin tins.
5. Sprinkle with cinnamon sugar. Bake the cakes for about 25 minutes, until golden and baked through.
Let them rest, take them out of the moulds and cool.
Serve with vanilla ice cream and Jakobsen's liquid Akacie Honey.
Product in the recipe
Product in the recipe
PRODUCTS
Taste the natural
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See our products here
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