Cooking Gluten-Free with Anna

Sunday, February 17, 2013

I love Semlor


Swedish Semlor


These Swedish almond paste and whipped cream filled cardamon buns are traditionally served during Fat Tuesday. Nowadays, Swedes are happily inhaling them as often as they can be found. Semla is a cardamon-spiced bread, which has its top cut off and insides scooped out, then filled with an almond paste, and topped with whipped cream. The top is dusted with some confectioners' sugar.

Ingredients:1 1/4 cups sugar1 1/4 cups GF flour blend2 tbsp GF psyllium powder (Metamucil) 2 tsp baking powder2 tsp ground cardamon 1/8 tsp salt4 tbsp butter, melted3 eggs, lightly whisked1 1/4 cups cultured Kefir, or buttermilk

6 ice-cubes

2 cups heavy cream1 tbsp vanilla pudding mix

Filling:5 tbsp heavy cream7 oz GF almond paste

Decoration:confectioners' sugar

Directions:

Preheat the oven to 450 degrees F. Place a cookie sheet on the lowest oven rack. 

Line cupcake pan with 8 large paper liners. Set aside. 


In a medium bowl, whisk together sugar, GF flour, psyllium, baking powder, cardamon and salt. Add the melted butter, eggs and Kefir, and mix until incorporated, scraping down sides of bowl. Divide batter evenly among the 8 liners. 


Place cupcake pan on the pre-heated cookie sheet. Add 6 ice-cubes on the cookie sheet, and quickly, close the oven door. Bake until cupcakes are lightly golden, about 15-20 minutes. Do not open oven door the first 15 minutes. Transfer to wire to cool completely under a clean kitchen towel.

Whip the heavy cream together with the vanilla pudding mix until the cream forms soft peaks.Make filling: grate almond paste and mix with the heavy cream. 

Cut the tops of the cupcakes. Using a spoon, scoop out about a teaspoon of the inside of each cupcake. Fill the wholes with the almond paste. Spoon dollops of the whipped cream on each cupcake. Replace the tops. Dust with confectioners' sugar and serve! 

Smaklig Måltid~ Bon Appetite

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