{"id":19344,"date":"2025-06-28T04:25:00","date_gmt":"2025-06-28T02:25:00","guid":{"rendered":"https:\/\/bloggar.hemmetsjournal.se\/anna\/?p=19344"},"modified":"2025-06-23T20:15:29","modified_gmt":"2025-06-23T18:15:29","slug":"sommarens-favoritkaka","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2025\/sommarens-favoritkaka\/","title":{"rendered":"Sommarens favoritkaka"},"content":{"rendered":"\n

Inte mindre \u00e4n tre g\u00e5nger under midsommarhelgen bakade jag en liten l\u00e5ngpanna med de h\u00e4r rutorna. Den f\u00f6rsta kakan \u00e5kte med tv\u00e5 familjer till Djupg\u00f6l <\/strong>(favoritbadsj\u00f6n n\u00e4ra Kosta<\/strong>) och tog slut d\u00e4r, den andra \u00e5ts upp vid tr\u00e4dg\u00e5rdsbordet medan jag vilade lite, och den tredje skulle ha \u00e5kt med en familj hem\u00e5t p\u00e5 en l\u00e5ng t\u00e5gresa men stannade delvis hos oss som blev kvar — s\u00e5 den fick jag faktiskt smaka.<\/p>\n\n\n\n

Originalreceptet \u00e4r den kardemummakaka som Lena <\/strong>i altst\u00e4mman i en av min mammas k\u00f6rer brukade bjuda p\u00e5, fast jag har rationaliserat den lite. Den \u00e4r fortfarande en favorit, som ni f\u00f6rst\u00e5r, och perfekt att baka n\u00e4r man har mycket folk omkring sig redan eller n\u00e4r det kommer g\u00e4ster snart. Det enda som tar lite tid \u00e4r att sk\u00e4ra sm\u00f6ret i kuber ifall det kommer direkt fr\u00e5n kylsk\u00e5pet.<\/p>\n\n\n\n

\"\"
En humoristisk tre\u00e5ring fick uppgiften att fotografera sin farmor med nygr\u00e4ddad kaka. Lite, lite av formen ser man kanske i \u00f6verkanten av bilden?<\/figcaption><\/figure>\n\n\n\n

en 20 x 25 centimeter stor l\u00e5ngpanna full
Ugn: 175 grader<\/p>\n\n\n\n

3 dl vetemj\u00f6l
1\u00bd msk bakpulver
1\u00bd dl str\u00f6socker
1–2 tsk kardemumma (eller kanel)
150 g sm\u00f6r
1\u00bd dl filmj\u00f6lk eller yoghurt<\/p>\n\n\n\n

M\u00e4t upp de torra ingredienserna i en bunke.
Sk\u00e4r sm\u00f6ret i t\u00e4rningar eller stavar (jag brukar g\u00f6ra det i f\u00f6rpackningen — f\u00f6rst skivor och sedan snitt p\u00e5 andra h\u00e5llet) och l\u00e4gg dem i bunken. Anv\u00e4nd en h\u00e5rd spatel eller en slev f\u00f6r att arbeta ihop allt till en grynig deg.
R\u00f6r ner filmj\u00f6lken eller yoghurten och r\u00f6r till en tjock smet.
Klipp ett lagom stort ark bakpl\u00e5tspapper (vi hade bara ark, s\u00e5 jag anv\u00e4nde halva ark och klippte h\u00f6rnen s\u00e5 att de kunde ligga omlott) och f\u00f6rdela smeten ganska j\u00e4mnt p\u00e5 det i l\u00e5ngpannan.
Gr\u00e4dda kakan i 175 graders ugnsv\u00e4rme tills den har f\u00e5tt lite f\u00e4rg — observera att kardemumma och kanel kan ge lite olika f\u00e4rg. Provsk\u00e4r n\u00e5gra rutor om det k\u00e4nns os\u00e4kert och gr\u00e4dda lite till om det beh\u00f6vs. Kakan ska ju \u00e4nd\u00e5 sk\u00e4ras i rutor sedan!<\/p>\n\n\n\n

V\u00e4nta en liten stund med att sk\u00e4ra kakan i rutor och servera den varm, ljummen eller avsvalnad. Till kardemummakaka \u00e4r det otroligt gott med hallon, och naturligtvis blir det ocks\u00e5 otroligt gott att ha en klick vispgr\u00e4dde eller glass till, men det \u00e4r inget som beh\u00f6vs — kakan \u00e4r en succ\u00e9 som den \u00e4r!<\/p>\n","protected":false},"excerpt":{"rendered":"

Inte mindre \u00e4n tre g\u00e5nger under midsommarhelgen bakade jag en liten l\u00e5ngpanna med de h\u00e4r rutorna. Den f\u00f6rsta kakan \u00e5kte med tv\u00e5 familjer till Djupg\u00f6l (favoritbadsj\u00f6n n\u00e4ra Kosta) och tog slut d\u00e4r, den andra \u00e5ts upp vid tr\u00e4dg\u00e5rdsbordet medan jag vilade lite, och den tredje skulle ha \u00e5kt med en familj hem\u00e5t p\u00e5 en l\u00e5ng…<\/p>\n","protected":false},"author":2,"featured_media":19346,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[348],"tags":[],"class_list":["post-19344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/19344"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=19344"}],"version-history":[{"count":1,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/19344\/revisions"}],"predecessor-version":[{"id":19348,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/19344\/revisions\/19348"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media\/19346"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=19344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=19344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=19344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}