Almond raspberry sticky cake - Mandelkladdkaka med hallon

ALMOND RASPBERRY STICKY CAKE
Mandelkladdkaka med hallon

1 cake, approx 8 pieces

7 oz almonds

2 tablespoons potato starch
4 eggs
2/3 cup sugar
1 ¾ cups mixed frozen berries,
e.g. raspberries, blueberries and redcurrants
+ 1 tablespoon potato starch

For serving:

whipped cream
powdered sugar (optional)

Heat the oven to 395F.

Chop the almonds in a food processor, very finely. Grease the walls of a round springform pan, diameter approx 8 inches, and sprinkle with some of the ground almonds. Attach a baking paper to the bottom of the pan.

Add potato starch to remaining almonds and blend. Beat eggs and sugar until white and fluffy. Add the almonds and stir to a smooth batter, which you pour in the pan and bake in the lower part of the oven for about 20 minutes.

Put the berries in a plastic bag and add potato starch. Shake it gently, so that the berries are floured all around. Open the oven door and sprinkle the berries on top of the cake. Bake for another 15 minutes or so, or until the cake looks done but still slightly rocky in the middle. Take it out and allow to cool completely, thereafter store in the fridge.

Take the cold cake out of the pan when serving, preferably with some lightly whipped cream.

This cake is REALLY sticky. If you like it a little firmer, bake for a while longer. It’s best

served the day after baking.

Enjoy!

Bella