Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this 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

Ingredients

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
665kj
158kcal 8%
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

Method

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.
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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.
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.
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.
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.