Cherry spelt cakes, mascarpone & liquorice sugar

Cherry spelt cakes, mascarpone & liquorice sugar

Nordic Light
5 mins
Cooking time
10 mins
Simon Bajada

Nordic countries have an affinity for liquorice, both the common sweet type and the sweet and salty. Liquorice powder, derived from liquorice root, can be tricky to find but it’s an interesting product for adding that distinctive aniseed flavour to sweet or savoury dishes.


Quantity Ingredient
1 large egg, lightly beaten
375ml milk, (or oat, rice or nut milk)
230g spelt flour
1 tablespoon baking powder
1/4 teaspoon salt
75g halved and pitted fresh or thawed cherries
handful fresh cherries, to serve
2 tablespoons rapeseed oil or butter
200g mascarpone

Liquorice sugar

Quantity Ingredient
1 teaspoon liquorice powder, (adjust this amount to your liking depending on how much you like liquorice!)
1 tablespoon light or dark brown sugar


  1. Preheat the oven to 120°C to keep the pancakes warm until you’re ready to serve.
  2. To make the batter, mix together the beaten egg and milk in a bowl. Gradually add the spelt flour, whisking as you go, then whisk in the baking powder and salt to form a dense, thick batter. Stir through the cherries and set aside.
  3. For the liquorice sugar, mix together the ingredients in a small bowl.
  4. Heat a little oil or butter in a small frying pan or crêpe pan over a medium–high heat. Add 4 tablespoons or so of batter to the pan to form a cake about 2 cm thick and cook for 1–2 minutes, until bubbles start to appear on the surface and the edges are crispy and easy to lift up with a spatula. Flip over and continue cooking for a further 1–2 minutes. Stack the cooked pancakes on a plate and transfer to the oven to keep warm while you cook the rest.
  5. To serve, sprinkle the sugar over the pancakes, dollop over the mascarpone and top with some fresh cherry halves.
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