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.
I recently made a dinner of Swedish meatballs with homemade lingonberry sauce (take that IKEA) and kladdkaka with whipped cream. So Swedish of me. 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 a special day to get sticky with kladdkaka.
Kladdkakka – Swedish Sticky Cake
1/2 cup butter
1 cup sugar
1 cup flour
1/4 cup cocoa powder
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. Whisk in the sugar.
3. Whisk the eggs into the butter. Mix in vanilla.
4. Shift together the flour, cocoa powder and salt. Fold the flour into the butter mixture until combined. It should be thick but not lumpy.
5. Pour the batter into the prepared pan, smoothing the top. Bake 20-22 minutes. The cake is done when the edges and crust are cooked but the centre is still jiggly. Kladdkaka should be soft and molten in the middle, but don’t worry if it’s not jiggly, it will still be delicious.
7. Cool cake before removing from the baking pan. Sprinkle with icing sugar, with or without a paper snowflake stencil, or serve with whipped cream with or without a sliced strawberry or other fresh fruit. Ice cream is good, too.