Æbleskiver

Finely grate the zest from the lemon. Whisk the flour, sugar, baking powder, bicarbonate, cardamom, lemon zest and salt.

Separate the eggs. Beat in the egg yolks and buttermilk to a smooth batter.

Whisk the egg whites to stiff peaks and fold them in gently. The whites are what make them light and round.

Melt the butter. Heat the æbleskiver pan over medium heat and put a little melted butter in each hollow.

Fill each hollow almost to the top with batter.

When the edges set and bubbles form, after about 1 minute, use a knitting needle or skewer to turn each one a quarter turn, so the uncooked batter runs down to form the rest of the ball.

Keep turning every 30 seconds until they are round, golden all over and cooked through.

Dust with icing sugar and serve hot with raspberry jam for dipping.