Cardamom Cake With Cloudberry Cream

• Cardamom cake
• 1/2 cup unsalted butter
• 3 large eggs, at room temperature
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup flour
• 1/4 teaspoon salt
• 2 teaspoons freshly ground cardamom
• 1 teaspoon baking powder
• Cloudberry cream
• 1 1/2 cups heavy whipping cream
• 1/3 cup cloudberry preserves or cloudberry jam

1. Preheat the oven to 350F. Butter a 9-inch springform pan (it probably would work in another kind of cake pan too, but I pretty much always use my springform for cakes because it's the best!). In a small bowl, stir together the flour, salt, cardamom and baking powder.
2. In a saucepan, melt the butter over medium heat, and let it cook, stirring and continually scarping up any solids that form on the bottom of the pan. The butter will start to foam a lot, keep cooking and stirring! After about 6 or 7 minutes, it will start to turn nut brown and smell wonderfully toasty. At this point, remove it from the heat, and keep stirring a little while longer as it starts to cool. Set the butter aside, but don't put it in a cold place (you don't want it to solidify).
3. In a standing mixer, whip the eggs on high speed for about 5 minutes, until they become light yellow and very fluffy. Then, add in the sugar and keep whipping for about another 5 minutes. The mixture will turn a very light lemon cream color and will have greatly increased in volume (in Norwegian this is called an eggedosis, which happens to be one of my favorite words!).
4. Turn the speed down to low, and working quickly add the flour mixture and brown butter in a couple of stages, alternating between the two. When the flour and butter have just been incorporated into the batter, turn the mixer off. Gently use a spatula to make sure that any of the brown butter that has settled to the bottom is stirred back up into the batter, then scrape the cake batter into the cake pan.
5. Bake the cake for about 40 minutes, until the toothpick/knife inserted into the center of the cake comes out clean. Cool on a cooing rack for 10 minutes. Then run a knife around the outside of the cake and remove the outside of the pan. Allow to cool a bit more before serving.
6. Whip the heavy whipping cream until it is just barely beginning to show soft peaks, then add the cloudberry preserves and continue whipping until the cream forms stiff peaks. Serve the cake accompanied by the cream.

cake, unsalted butter, eggs, white sugar, vanilla, flour, salt, freshly ground cardamom, baking powder, cloudberry cream, heavy whipping cream, cloudberry preserves

Taken from food52.com/recipes/9307-cardamom-cake-with-cloudberry-cream (may not work)