Danish æbleskiver

A golden, rounded crust gives way to a soft, warm centre. Buttermilk brings a gentle tang to the batter, with cardamom running through the crumb; icing sugar and raspberry jam finish each bite with sweetness and fruit.

Instructions

1. Whisk the dry ingredients

   Separate the eggs. In a large bowl, whisk together the flour, sugar, bicarbonate of soda, salt and cardamom until evenly combined.

2. Make the batter

   Pour the buttermilk into the dry mixture, then add the egg yolks. Whisk just until smooth, scraping the bottom of the bowl, then stir in the melted butter.

3. Whip and fold in the egg whites

   Whip the egg whites to firm peaks; the whisk should leave clear ridges. Fold them into the batter in two additions with a spatula, lifting from the bottom to keep the mixture airy.

4. Cook and turn the æbleskiver

   Heat an æbleskiver pan over medium heat and butter each well. Fill each three-quarters full. When the edges begin to set and release, turn each one a quarter-turn with a skewer or knitting needle. Keep turning as the batter cooks, until the balls are round, golden and cooked through.

5. Dust and serve

   Serve the æbleskiver hot. Dust with icing sugar and bring the raspberry jam to the table alongside.

Chef's tips

• Let the buttermilk and eggs come to room temperature; the batter will take the whipped whites more readily.
• Butter the wells just before each batch. Excess butter can scorch in the hollows and darken the æbleskiver.
• Turn the batter in small quarter-turns rather than flipping it in one motion; the uncooked batter seals gradually into a round.

Storage

Serve straight from the pan. Refrigerate leftovers for up to 2 days and reheat briefly over low heat so the centres do not dry out.