Danish Easter Cake Paaske Kage
Celebrate the season with a slice of Danish Easter Cake, or Paaske Kage, a delightful Scandinavian treat that’s perfect for spring gatherings. This charming cake boasts a tender crumb infused with warm spices like cardamom and cinnamon, giving it a cozy yet sophisticated flavor. Topped with a glossy almond glaze and a sprinkle of slivered almonds, it’s as beautiful as it is delicious. The easy-to-follow recipe comes together in under an hour, making it a wonderful choice for festive occasions or an indulgent afternoon coffee break. Whether you’re hosting an Easter brunch or simply craving something sweet and aromatic, this Danish Easter Cake is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 125 grams unsalted butter
- 200 grams granulated sugar
- 3 large eggs
- 200 grams all-purpose flour
- 1 teaspoon ground cardamom
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons baking powder
- 100 milliliters whole milk
- 1 teaspoon vanilla extract
- 150 grams powdered sugar
- 0.5 teaspoon almond extract
- 2 tablespoons water (for glaze)
- 2 tablespoons slivered almonds
Instructions
Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) round cake pan. Line the bottom with parchment paper for easy removal.
In a large bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, ground cardamom, ground cinnamon, and baking powder.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, and mix until just combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the almond glaze, whisk together the powdered sugar, almond extract, and water in a small bowl until smooth.
Drizzle the glaze over the cooled cake, letting it drip down the sides.
Sprinkle the top of the cake with slivered almonds as a garnish.
Let the glaze set for about 10 minutes before slicing and serving. Enjoy your Danish Easter Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
3617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 526.5 g | 191% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 355.3 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 408 mg | 31% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
