- Linda
Experimental Two Flavoured 'Kladdkaka'
The day of the 'kladdkaka' in Sweden was just last week and for those who isn't familiar with 'kladdkaka' it is something similar to a brownie or mud cake and the name translates to English as "sticky/gooey cake". It is my favorite one to make because it is so easy and quick and almost impossible to fail with. Plus it's the best quick fix for a sweet tooth craving!
As I just said the original kladdkaka is similar to a brownie but it doesn't have to be chocolate flavored really. Basically anything can be added as flavor instead and the sky's the limit here really. Since there is a lot of sugar in it though, adding something to balance out the sweetness is key. However I almost always make a basic chocolate kladdkaka so today I'm trying something new. It's a bit of an experiment ^^. Let's make a licorice flavored one! (I love licorice! 😍) And since licorice goes along well with raspberries, let's add some of those too! Because not everyone loves licorice as much as I do, I decided to go for a duo flavored kladdkaka and made the other half with saffron! Yum! Both flavors go along well with raspberry so that's a good thing to serve with to balance the sweetness of the cake. (;
A dollop of whipped cream or simple ice cream is always welcome as well.
I n g r e d i e n t s (raspberry licorice)
1,5 dl Flour
2-3 dl Sugar
2 teaspoons Licorice powder
A Pinch of salt
A few Salty licorice candy (optional)
50-100 grams Raspberries
100 grams Butter
2 eggs
I n g r e d i e n t s (saffron vanilla)
1,5 dl Flour
2-3 dl Sugar
2 teaspoons vanilla sugar
A pinch of salt
0,5 grams of saffron
100 grams Butter
2 eggs
D i r e c t i o n s
(the directions for the saffron version is same but just skip the licorice part in the batter and butter and instead just add the extra spice to the dry ingredients at step 3)
1. Preheat oven to 150°C (or 135°C if using a convection oven)
2. Prepare a spring form pan (23 cm/9 inch) with some baking paper - cut about 1 cm around the edge.
3. Mix together the dry ingredients in a big bowl.
4. Cut the licorice candy into small pieces.
5. Melt the butter in a pot and add the candy pieces.
6. Add the raspberries to the butter and then pour it into the bowl with dry ingredients.
7. Add eggs to the batter and mix all together until batter is smooth. Pour into pan.
8. Put in the oven for about 30 minutes and then check with a stick - if it's not too loose but rather sticky and set it's done.👌
9. Let it sit on the counter and cool. Then after removing the spring form flip the cake upside down with the help of a plate and powder some icing sugar on top.
10. Serve with some simple ice cream on the side. Enjoy! x)