Swedish Cream Cake

Servings: One 9-inch cake

Time:

Ingredients:

Cake

Nonstick spray

1 cup (230g) half-and-half

4½ cups (542g) all-purpose flour

½ cup (99g) granulated sugar

2¼ teaspoons (7g) instant yeast

1 teaspoon ground cardamom

½ teaspoon fine sea salt

¼ teaspoon freshly grated nutmeg

2 tablespoons vegetable oil

1 large egg

Filling and Finishing

1¼ cups (285g) heavy cream

⅓ cup (38g) confectioners’ sugar, plus more for serving

½ teaspoon ground cardamom

Zest of 1 orange

1 teaspoon pure vanilla extract

Directions:

1. MAKE THE CAKE: Grease a Bundt pan with nonstick spray. In a medium saucepan, heat the half-and-half over medium heat until warm to the touch (about 95°F). Remove from the heat.

2. In the bowl of an electric mixer fitted with the dough hook attachment, mix together the flour, sugar, yeast, cardamom, salt and nutmeg until combined. Add the half-and-half, vegetable oil and egg, and mix on low speed for 3 minutes. Increase the speed to medium and mix for 3 minutes.

3. Transfer the dough to a medium-size greased bowl, cover and let rise until about double in size, 30 to 45 minutes.

4. On a lightly floured surface, roll the dough into a ball. Flour the handle of a wooden spoon and stick it into the center of the ball. Use your hands to widen the center until it will fit around the center tube of the Bundt pan.

5. Cover the mixture and let it rise for 45 minutes, until the dough looks visibly puffy. Toward the end of the rise time, preheat the oven to 350°F.

6. Bake the cake until it is golden brown and reaches an internal temperature of 190°F, 30 to 35 minutes. Unmold from the pan and cool completely.

7. MEANWHILE, MAKE THE FILLING: In the bowl of an electric mixer fitted with the whip attachment, whip the cream, confectioners’ sugar, cardamom, orange zest and vanilla extract to medium peaks.

8. Cut the cake in half horizontally with a serrated knife and spread the filling on the bottom half. Place the top back on and dust with confectioners’ sugar.