November 7 is National Kladdkaka Day in Sweden. AKA National Sticky Cake Day. AKA the bestest easiest gooey yummy cake day ever. "Klad" is short for "choklad" aka chocolate. "Kaka" means cake.
Lucky for me, National Kladdkaka Day lands on the first winter blizzard of the year (predicted for Saskatchewan this weekend) so I predict I'll light a candle, pour a cup of coffee and cozy up to a nice slice of kladdkaka.
Since discovering I have Swedish ancestry (through my grandma's grandma) I have been happily channelling my inner Swede one bite at a time. But you don't need to have Swedish genes or a winter blizzard or even a special day to get sticky with kladdkaka.
Kladdkakka – Swedish Sticky Cake
1/2 cup butter for melting
+ extra to butter the the pan
1 cup flour
1/4 cup cocoa powder
pinch salt
2 eggs
1 cup sugar
1 tsp vanilla essence
1. Prepare your baking dish. Use a 9 inch/23 cm cake pan or tart pan. Cut a circle of parchment paper (or regular paper) to fit in the bottom of the pan. Butter the pan, set in the paper, then butter the paper. Also butter up the sides of the pan. If you don’t do this your sticky cake will stick. Heat oven to 350F.
2. Melt the butter in a saucepan or the microwave oven. Let it cool.
3. In a small bowl, sift together the flour, cocoa powder and salt.
4. In a mixing bowl, whisk the eggs and sugar until pale and fluffy. Whisk in the vanilla. Stir in the flour with as little mixing as required.
5. Pour on the melted butter and fold into the batter until mixed. Pour into the baking pan and level the top.
6. Bake 18-20 minutes. The cake is done when the edges and crust are cooked but the centre is still jiggly.
7. Cool cake before removing from the baking pan. Sprinkle with icing sugar (with or without a paper snowflake stencil) and/or serve with whipped cream, a sliced strawberry or a few raspberries. Ice cream is good, too.
This recipe is from The Little Book of Fika by Lynda Balslev. It's a wonderful little book for anyone wishing to get their fika on.
Lucky for me, National Kladdkaka Day lands on the first winter blizzard of the year (predicted for Saskatchewan this weekend) so I predict I'll light a candle, pour a cup of coffee and cozy up to a nice slice of kladdkaka.
Since discovering I have Swedish ancestry (through my grandma's grandma) I have been happily channelling my inner Swede one bite at a time. But you don't need to have Swedish genes or a winter blizzard or even a special day to get sticky with kladdkaka.
Kladdkakka – Swedish Sticky Cake
1/2 cup butter for melting
+ extra to butter the the pan
1 cup flour
1/4 cup cocoa powder
pinch salt
2 eggs
1 cup sugar
1 tsp vanilla essence
1. Prepare your baking dish. Use a 9 inch/23 cm cake pan or tart pan. Cut a circle of parchment paper (or regular paper) to fit in the bottom of the pan. Butter the pan, set in the paper, then butter the paper. Also butter up the sides of the pan. If you don’t do this your sticky cake will stick. Heat oven to 350F.
2. Melt the butter in a saucepan or the microwave oven. Let it cool.
3. In a small bowl, sift together the flour, cocoa powder and salt.
4. In a mixing bowl, whisk the eggs and sugar until pale and fluffy. Whisk in the vanilla. Stir in the flour with as little mixing as required.
5. Pour on the melted butter and fold into the batter until mixed. Pour into the baking pan and level the top.
6. Bake 18-20 minutes. The cake is done when the edges and crust are cooked but the centre is still jiggly.
7. Cool cake before removing from the baking pan. Sprinkle with icing sugar (with or without a paper snowflake stencil) and/or serve with whipped cream, a sliced strawberry or a few raspberries. Ice cream is good, too.
This recipe is from The Little Book of Fika by Lynda Balslev. It's a wonderful little book for anyone wishing to get their fika on.
