Fabrique is where you find the best kardemummabulle (swedish cardamom roll) in my opinion. It’s so good! Lived real close to the one in Rosenlundsgatan at Söder….dangerous business!
Had some pretty ripe bananas that I decided to make good use of. As well I had just been told my iron levels where low so it was a perfect fit with this overload of sesame seeds in this cake as sesame is a great source of iron. Found the recipe at 101 cookbooks. Check recipe here. Adapted it a little using 1/2 cup / 60 g of agave instead of 3/4 cup / 125 g sugar.
Made a tahin glaze (more sesame for me)
For the glaze:
2 1/2 tbs tahin
1/2 cup / 2 oz / 55g confectioners’ sugar
4-6 teaspoons freshly squeezed lemon juice
love this bakery petrus at söder, it’s really close to where we live which is a little dangerous because it’s that good. here you can buy their baked goods to bring home or sit and eat their delicious bread and cakes and get a cup of coffee too. look at this little cozy nook they made with the milkcan and sheepskin where you can sit and enjoy their goodies.
went to a wedding in alvesta and decided to make it into a little road-trip and see some more of this beautiful country. arrived at växjö early and brought breakfast with us. had our rugbrød from öland some cheese and avocado and a view. early morning quiet at växjösjön and so sunny and warm. after breakfast we went swimming. what a morning. the sculpture is by the art group: inges idee and called spiegel ball / mirror ball. they have made a lot of fun stuff. really like their 3D² basketball court in munich….check it out here
time: about 1½ hours plus 14 to 20 hours rising
2 1/2 cup (6dl) cold water
3 g active yeast (size of a pea) or 1/4 tsp dried yeast
3 tbsp sourdough
1 tbsp sea salt
1 tsp unpasteurized honey
2 3/4 cup (400 g) whole flour (I used whole ølandshvede)
3 1/2 cup (450 g) light flour (I used ølandshvede)
Extra flour for folding
A oven proof dutch oven, cast iron or ceramic pot all with lid.
1. Place water in a large mixing bowl. Solve the yeast into it by stirring. Add salt and honey and stir until well mixed. Sift the flours and add to the water mixture. Mix together until all is combined. Dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.
2. A half-hour before dough is ready, heat oven to 500F/250°C Put a heavy covered pot (oven proof dutch oven, cast iron or ceramic pot all with lid) in oven as it heats.
3. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Dust a dishtowel with flour and place the dough here. Then dust the dough with flour and cover loosely with plastic wrap and let rest about 15 minutes.
3. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Slash the dough with a knife and then cover the pot with lid. Bake for 30 minutes then lower the temperature to 445F/230°C and remove lid and bake another 15 minutes. Cool on a rack. Let cool a bit before cutting so the bread will conserve the moist when cut.