MOTHER OF ALL STICKY CAKES
Alla kladdkakors mamma
1 ¼ cup sugar
1 cup flour
4 tablespoons unsweetened cocoa
1½ teaspoon vanilla sugar
salt
Grease and flour a springform pan, diameter approx 8 inches. Melt the fat on low heat. Beat eggs and sugar until fluffy and add the fat. Mix flour, cocoa, vanilla sugar and salt and stir this into the egg batter. Gently stir until lump free. Pour the batter in the pan and bake at 390F for about 20 minutes.
Alla kladdkakors mamma
This is the classic kladdkaka or sticky cake, the one
almost everyone made in the 70s or 80s. Easy to make, gooey, lovely chocolaty
taste, full of calories … what more can you ask? Oh yes, whipped cream with it,
in large quantities! And maybe a splash of orange in the batter, or the Swedish
sweet arrack punsch, or … But, as I said, this is the mother of all kladdkakor
(“kaka” is Swedish for “cake” in singular, plural is “kakor”.)
Makes 1 cake
3½ oz butter or margarine
2 eggs1 ¼ cup sugar
1 cup flour
4 tablespoons unsweetened cocoa
1½ teaspoon vanilla sugar
salt
Grease and flour a springform pan, diameter approx 8 inches. Melt the fat on low heat. Beat eggs and sugar until fluffy and add the fat. Mix flour, cocoa, vanilla sugar and salt and stir this into the egg batter. Gently stir until lump free. Pour the batter in the pan and bake at 390F for about 20 minutes.
Enjoy!
Bella
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