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Cherry and cardamom swirls recipe

Cherry and cardamom swirls recipe

4 ratings

These simple pastries are seriously stunning and, thanks to plenty of fragrant cardamom, will fill your home with gorgeous aromas. These Scandinavian-inspired bakes may take a little time, but the delicious results are definitely worth it, and best accompanied by a steaming hot cuppa. See method

  • Serves 12
  • 40 mins to prepare and 30 mins to cook, plus proving
  • 158 calories / serving
  • Healthy
  • Vegetarian


  • 500g crusty white bread mix
  • 8 cardamom pods
  • 25g caster sugar
  • 275g frozen cherries, roughly chopped
  • 1 tbsp honey
  • 30g unsalted butter
  • 50g light muscovado sugar
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    1g 7%
  • Sugars

    11g 13%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 29.1g Protein 4.5g Fibre 2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Pour the bread mix into a bowl. Remove the seeds from the cardamom pods and crush with a pestle and mortar. Stir half of the crushed seeds into the bread mix, reserving the rest.
  2. Add 325ml water to the bread mix and mix well with your hands, bringing the dough together before turning out onto a floured surface and kneading for 5 mins, until it is smooth and no longer sticky. Set aside for 5 mins.
  3. Roll the dough out to a rectangle measuring about 40cm x 24cm, then set aside for 5 mins before sprinkling with the caster sugar and cherries.
  4. Roll up the dough from the long side to form a log shape, then slice into 12. Put the slices into a 30cm x 20cm tin. It doesn’t matter if they are touching and it’s fine if they spread out into each other during cooking. Leave to stand in the tin, covered with a damp tea towel, for 30 mins. Bake for 25-30 mins, until lightly golden.
  5. Just before the whirls finish cooking, make the glaze. Put the honey, butter, muscovado sugar and remaining cardamom seeds in a small pan and bring to the boil. Simmer for 2 mins before removing from the heat.
  6. Remove the swirls from the oven and set aside for 5 mins before spooning over the glaze. Leave to cool in the tin for 10 mins, then transfer to a wire rack. Serve warm or at room temperature.

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