Following on from the success of our gooey Kladakka Swedish chocolate cake recipe, and the lack of washing-up involved therein, here is another “Making A Cake In A Saucepan With Minimal Tidying-Up” recipe. Crispy on the bottom with a squidgy centre and meringue-like top, it’s both great with a cup of morning coffee or with a dollop of ice cream as a dinner-party pudding.
Quick to mix up and bake, it tastes absolutely delicious warm from the tin; the perfect recipe if you have a phone call from a dear friend who says they are unexpectedly popping by! This is a great way of using up stale breadcrumbs; while they are not strictly necessary greasing and lining a tin with breadcrumbs is a fabulous way of stopping your precious cake sticking. And, if you are a lover of Bakewell Tart, I had a burst of inspiration the other day while eating a slice of mandelkaka at 2am; spread 3/4 of the batter into the tin then blob on some teaspoons of good quality raspberry jam. Cover up the blobs with the rest of the cake mixture and then bake as normal; almondy jammy goodness 🙂 
Ingredients
- 250g caster sugar
- 75g unsalted butter
- 140g plain flour
- 50g dry breadcrumbs (I use often use rye bread which gives a lovely crisp chewiness. 50g is roughly two thin slices or one doorstep)
- 2 eggs
- 1/2 teaspoon almond extract
- Icing sugar, to serve
- Preheat the oven to 175 degrees, and grease a 23cm springform cake tin. (If your breadcrumbs are fresh, spread them over a baking sheet and gently dry them while the oven is warming up, checking them every few minutes or so until crispy).
- Spread the breadcrumbs over the bottom of the tin.
- Melt the butter slowly in a large saucepan.
- Remove the melted butter from the heat, leave to cool for a couple of minutes then stir in sugar, flour, milk and almond essence; once combined crack in the eggs and give the mix a final good stir until it is a rough batter (don’t overmix!).
- Pour the batter into the cake tin over the breadcrumbs, nudging the mix carefully towards the edges using the back of a spoon.
- Sprinkle over the flaked almonds. Bake in the centre of the oven for 20-25 minutes until golden, then leave to cool in the tin.
- Unclip the springform, place a plate over the cake and carefully invert it. Remove the tin base, put your serving dish over the top and turn it the right way up again to serve!
- Dust over a little icing sugar for extra prettiness 🙂
“Dala horse” Swedish Christmas paper cut mobile with greetings card
Here at Hyggestyle we are delighted to introduce the Nordic tradition of papercuts. The best known practitioner of this lovely and very hyggelig art form was Hans Christian Andersen, who used to make paper cuttings while he was telling a fairy tale, then give them to the children listening to him.
Our wonderful Dala horse paper cut looks wonderful hung in a window all year round; it is hung …
