This is Sweden’s most popular cake. What makes it special is that it’s deliberately under-baked and has a moreish gooey middle. The word ‘kladd’ means ‘sticky’ in Swedish and ‘kaka’ (not unsurprisingly) means ‘cake’. Serve with a whopping great blob of whipped cream. Ooooh yum.
INGREDIENTS serves 8
- 120g unsalted butter, plus extra for greasing
- 2 eggs
- 200g caster sugar
- 2 tsp baking powder
- 2 tsp vanilla extract
- 140g plain flour
- 50g cocoa powder
HOW TO PREPARE
- Start off by preheating your oven to 175 degrees Celsius. Blend the sugar, flour, cocoa powder, baking powder and vanilla sugar in a bowl. Melt the butter in a pan or the microwave and pour in. Mix well and finally crack in the eggs and beat together to form a thick batter.
- Grease a round 20cm tin. If the tin has a tendency to stick, consider lining the bottom with greaseproof paper as well. Spoon the batter into the tin and smooth out to the edges.
- Bake in the preheated oven for 20 -25 minutes before removing and allowing to cool for 10 minutes in the tin. It doesn’t rise – just puffs up slightly. Try not to over-bake the cake – you are looking for a gooey consistency.
Recipe from Home Sweet Sweden – have a look at the website for more scrummy Swedish recipes.
Love chocolate? You’re not alone! Try this Chocolate Guinness Cake from Nigella…