Silvia cake with browned butter and cardamom

Silvia cake, a Swedish cake with a taste of cardamom. The glaze makes the cake wonderful with browned butter and roasted coconut.

About 25 pieces

Approx. 1.5 hours

Rating (2 ratings)


3 eggs
130 g Dansukker Granulated sugar
140 g Dansukker Light Muscovado Sugar
180 g plain flour 
10 g baking powder
6 g cardamom
150 ml water

125 g butter, browned
60 g Dansukker Icing Sugar
3 g Dansukker Vanilla Sugar
2 egg yolks

toasted desiccated coconut


Set the oven to 175°C using top and bottom heat.

Grease a 20x30 cm baking tin and line it with parchment paper.

Beat the eggs and sugar until fluffy. Combine the flour, baking powder and cardamom in a bowl and fold them into the egg mixture. Add the water and stir to a smooth paste.

Pour the paste into the baking tin and bake in the lower part of the oven for about 25-30 minutes. Allow the cake to cool slightly in the tin, then turn it out onto a wire rack.

Prepare the icing. Brown the butter and add the icing sugar and vanilla sugar. Add the egg yolks one at a time and whisk until smooth.

Toast the coconut in a dry frying pan and set aside.

Spread the icing over the cooled cake and sprinkle with the coconut. Cut into pieces and serve.

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