Kladdkaka, translated as “sticky cake” is one of Sweden’s most favourite cakes. Traditionally it is gooey in the middle (a little like a lava cake), but can be cooked longer to make a more brownie-like end result.

However you like it baked, it is delicious! This Lemon, Blueberry and White Chocolate version is one of my favourites!

INGREDIENTS

•35g white chocolate

•100g butter

•2 eggs

•130g sugar

•2 tablespoons lemon juice

•110g plain (all-purpose) flour

•1 teaspoon vanilla sugar

•Handful of blueberries

DIRECTIONS

~ Melt the chocolate and then set to one side.

~ In a separate bowl, melt the butter and again, set to one side.

~ Pre-heat the oven to 175°C. Grease and flour a small 18cm (6.5″) springform.

~ In a third bowl, beat the eggs and sugar together. Add the lemon followed by the butter and chocolate.

~ Sift the flour together with the vanilla sugar and then add to the wet ingredients. Mix into a fairly smooth batter and then pour into the prepared springform pan. Sprinkle the blueberries over the top.

~ Bake for around 18-25 minutes, depending on how well-cooked you would like it. For a fairly molten middle, the sides should be firm to the touch but the centre will still be a little jiggly when you gently shake the pan.

~ Remove from the oven and allow the cake to cool for a while before removing the outside part of the springform (leave it on the base of the pan and don’t attempt to transfer it to another dish, unless you have baked the cake right through and it is firm). Eat slightly warm or wait until the cake has cooled completely. Sprinkle with a little icing sugar before serving. Enjoy!

Check out my blog http://www.theculinaryjumble.com for many more delicious kladdkaka recipes!

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