66. Finnish Apricot Cardamom and Pistachio Pulla

Braided Pulla infused with cardamom, orange, apricot and pistachio

Braided Pulla infused with cardamom, orange, apricot and pistachio

I realise that I’ve slowed down on the old blogging front in recent months sorry! Partly due to it being Summer and not feeling the need to have an extra cake layer to keep me warm and also due to breaking my phone (and camera) which meant I’ve lost quite a bit of data and worked my way through 5 faulty handsets in 2 months… Anyways I’ve salvaged enough to bring you my braided Pulla.

Apricot Cardamom  and Almond Pulla  recipe

Apricot Cardamom and Almond Pulla

I felt the urge to bake something delicious and not too sweet. This cardamom infused apricot and almond pulla braid is just what the phone doctor ordered.

Fluffy, fragrant, light and slightly sweet Pulla is an enriched dough that compliments a good strong coffee perfectly. Gently scented with cardamom and studded with dried apricots for extra pops of flavour. If you were in need of additional luxuriousness ribbons of water icing would transform this into an excellent iced bun too.

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Traditionally Pulla is served with coffee in thin slices or as individual buns. Leftover Pulla (if you ever get that far!) can be twice baked to create a crisp biscotti type biscuit to dunk in your coffee.

Prove the dough until doubled in size

Prove the dough until doubled in size

As with all other yeasted doughs bring the ingredients together and knead for 10 minutes to allow the gluten to develop. Once the dough is shiny, stretchy and springs back when pressed it’s ready to place in a greased bowl, cover with greased cling film and prove.

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Proven pulla dough awaiting it’s cardamom and orange zest

Enriched Dough proves best in the fridge overnight, allowing the freshly kneaded supple dough, permeated with butter, sugar and an egg to slowly rise and firm up. Making it much easier to shape the following day. But if you’re in a rush to get it in your face feel free to prove at room temperature for an hour then shape and prove it again.

pulla recipe Now to knead in the pistachios and dried apricots

Now to knead in the pistachios and dried apricots

Once you’ve kneaded in the finely chopped nuts, and apricots along with the grated orange zest and ground cardamom into the dough so the flavours are fully incorporated, split the dough into 3 equally sized pieces.

3 little dough balls pulla plaiting bread dough

3 little dough balls

Roll the 3 pieces into long thin sausages (making sure you pop any little air bubbles that sneak there way in) and gather the strands together at one end.

The beginning of a plait

The beginning of a plait

Push the strands together so that they stick to each other and plait them together to form a braid. Once you reach the end, carefully join the two ends of the plait together to form a braided ring. Squish the ends together to form a join and tuck any loose bits underneath (no one will ever know after it rises.)

Plaiting the pulla

Plaiting the pulla

Place your braided Pulla crown into a semolina sprinkled baking sheet or dish. Cover with greased cling film and leave to prove a room temperature for an hour or two until doubled in size.

Ready to prove it's worth

Ready to prove it’s worth

Bake it at 190 degrees c for 30 minutes until it’s golden brown and sounds hollow when tapped underneath. Whilst still warm glaze your Pulla generously with runny honey. Whilst the honey is sticky sprinkle with flaked almonds to decorate. Or if you’re feeling extra indulgent feel free to use water/glace icing to make an extra rich white icing that would look oh so pretty against the plait.

The final baked Pulla braided Crown

The final baked Pulla braided Crown

This is such a gorgeous sweet treat. It’s fluffy and tender with an wonderful spicy warmth from the cardamom. Balanced against a chewy nugget of apricot and a crisp morsel of pistachio. I love this bake and enjoyed it au natural with coffee to bring out the exotic notes and subtle sweetness. Delicious! And perfect for a special breakfast.


Things I used to make my Apricot and Cardamom Pulla

Enriched dough

  • 350g strong white flour
  • 5g salt
  • 40g sugar
  • 7g yeast
  • 45g margarine/butter
  • 175ml milk

Flavours to infuse the dough with after the first prove

  • 31 cardamom pods (seeds taken out and ground to fine powder)
  • zest of 1 orange
  • 8 chopped dried apricots chopped into small chunks
  • 20g pistachios chopped roughly

Topping/decoration

  • A handful of flaked almonds for sprinkling on top
  • Honey to glaze the top whilst still warm
  • You could also whip up a thick sticky water icing with the juice of the orange and icing sugar to pipe on top of the pulla if you would prefer a sticky bun effect.

Method

  1. Knead the flour, yeast, salt, butter, sugar and milk together for 10 minutes to create a sticky dough
  2. Leave to prove overnight in the fridge (or until double din size at room temp)
  3. Knead in the flavours; ground cardamom, orange zest, chopped apricots and pistachios
  4. Split the dough into 3 equal pieces and roll out to long strands
  5. Join one end of the 3 strands together and plait it into a braid
  6. Join the two ends of the braid together to form a circle
  7. Cover with greased cling film and prove on a semolina lined baking tray/dish until doubled in size
  8. Bake at 190 degrees c for 30 minutes until it’s golden brown and sounds hollow when tapped underneath
  9. Whilst still warm glaze with runny honey and sprinkle with flaked almonds
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32. Moomins Love Berry and Cardamom Cake – Finland

I spotted the amazing Moomin Cookbook on my friend Jess’s shelf. Curious to discover what moomins eat I discovered this gorgeous recipe for lingdonberry and cardamom cake. It’s a traditional Finnish recipe, yet another country I am still yet to visit.
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Unfortunately the only place I have seen lingdonberries is Ikea and that was in jam form so I substituted to the extreme using a combination of blueberries and dried cranberries.

The most time consuming part was grinding the cardamom pods ( I lost count of how many I smashed to produce 2tsp of ground cardamom) and the cloves. I have a feeling I was a bit over enthusiastic with the addition of cloves but it added a wonderfully Christmassy aroma to the kitchen (and the final cake).

grinding cardamon and cloves

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After my pestle and mortar workout all that was left to do was mush up the berries, then beat all of the ingredients together in one bowl. Wonderfully quick and little mess too!

If I was in less of a hurry I would have used my stick blender to blitz the berries but as I was in a rush I just used the back of fork… Not the best way to mush up dried fruit. Perhaps I should have soaked the cranberries in juice beforehand.

The recipe called for a greased and dusted (with semolina) loose bottomed tart tin. I paid little attention to these directions and subsequently forgot to add a dusting of semolina to my tin. I also forgot to use the specified tin and ended up with making use of my favourite bundt tin (again!)

To compensate for the tin difference I baked the sponge for a slightly shorter period of time and when the skewer came out clean from the cake, I knew it was baked through.

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This was so much quicker and non of the hassle of lining tins with greaseproof paper. I recently indulged in a can of baking spray to grease my cake tins with (or ‘quick release spray’) as it was half price and it makes such a difference. Very quick and easy to use. Perfect for when I’m in a hurry, which is most days. No buttery fingers produced either!

I was worried that the lack of semolina in my tin would mean the cake stuck but it simply slid out as soon as I turned tin over onto my cooling rack. Effortless baking. Just how I like it, which meant I could cook tea whilst whipping this cake up simultaneously. (I just can’t stop multitasking!)

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It’s  recommended that you leave the cake for a day to develop the favours. I successfully managed to resist cutting into it all night. However I was a little worried that the cloves might be a bit overpowering in this recipe, having never baked with cardamon before I wasn’t sure what to expect….

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I loved the combination of the spices, the cloves definitely come through first with a tingly punch, while the cardamon and ginger add gentle undertones of warmth. It went well with the terrible weather we’ve been having in England recently, rain, rain and more rain along with snow in some places! But equally now the sun is shining I could merrily munch on a slice of berry and cardamon cake with a cup of tea. Spicy and fruity and moist. What could be better? No wonder the Moomins love Lingdonberry and cardamom cake!

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Things I used to make Berry and Cardamon cake.

* 2tsp baking powder
* 250g brown sugar
* 250g plain flour
* 2tsp ground ginger
* 2tsp ground cloves
* 2tsp ground cardamom seeds
* 2tsp ground cinnamon
* 50g of blueberries (pureed/mushed) – if you can find lingdonberries just use 50 g of these as a puree)
* 10g dried cranberries (pureed/mushed)
* 200ml single cream
* 2eggs
* 90g melted butter

* One bundt tin
* One oven heated to  175 degrees c
* Bake for 1 hour or until cake is cooked all the way through
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* This recipe was lovingly adapted from The Moomins Cookbook