Posted 5 November, 2012on:
I can’t claim any credit for this recipe – it came from Kveller and you can find it here. But it is fantastic. I made it last week and not only did I feel like some sort of kitchen goddess for producing something so awesome, but also everyone who ate it loved it. I am sure you will get lots of compliments too!
I doubled the recommended amounts of cinnamon and cardamom and it was still quite subtle, so if you like that kind of flavour, don’t be afraid to add a bit more.