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Raspberry Kladdkaka
Kladdkaka is one of the most popular cakes in Sweden. It is usually made with dark chocolate, but it’s fun to try new variations too. Swedish recipe creator, photographer and baking book author Annelie Andersson is sharing her recipe for a deliciously tangy and tasty gluten-free Kladdkaka made with almond flour, white chocolate and raspberries.
8 - 10 pieces
Ingredients:
120 g melted butter
half a lemon, grated zest (2–3 tsp)
170 g (200 ml) caster sugar or granulated sugar
55 g (100 ml) rice flour
50 g (100 ml) almond flour
0.25 tsp salt
3 eggs
50 g white chocolate, chopped
75 g (150 ml) raspberries, fresh or frozen (not thawed)
Method:
Preheat the oven to 175°C. Line the base of the tin with baking paper. Grease and flour the sides if necessary.
Melt the butter over a medium heat; remove the pan from the heat when almost all the butter has melted. Add the lemon zest and leave to cool.
Take a bowl and add the sugar, rice flour, almond flour and salt.
Pour in the butter, stir gently, then crack in one egg at a time. Stir between each egg.
Fold in the chopped chocolate and stir until the mixture is smooth. Pour into the tin, scatter the berries over the mixture and press them down gently.
Bake in the middle of the oven for about 20 - 25 minutes. Keep an eye on it towards the end and remove the cake when it is firm around the edges and slightly wobbly in the middle. Leave to cool, then place in the fridge.
A raspberry sticky cake can, of course, be eaten as it is, or with a dollop of lightly whipped cream.
Annelies’ top tips!
This cake works perfectly well with plain wheat flour. Simply replace the other flours with 120 g (200 ml) of plain wheat flour instead.
The recipe and photo are from Annelie Andersson’s book Blomster & bakverk, which is sold (in Swedish) in TotallySwedish shops. You can find more recipes (in Swedish) on Annelie’s blog here
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