When searching for a delicious recipe to share with you this month, I stumbled across this Squidgy White Chocolate Cake, also known as the Swedish Kladdkaka, by Food 52.
I loved learning the history behind fika, the Swedish term for coffee break, a mid-afternoon custom that is a time to stop, sit and most importantly enjoy a piece of cake!
Kladdkaka, which translates roughly to sticky cake, is predominately made with milk or dark chocolate, and contains only a tiny bit of flour, yielding a moist and gooey interior with a crackly, shiny top. It’s fudgy and decadent and absolutely easy to bake which is why this recipe is my top tip to Mum’s heart (and tummy!) this Mother’s Day.
You can read the complete story by Food 54 here.
Squidgy White Chocolate Cake (Kladdkaka) Recipe
- 150g (11 tablespoons) butter
- 150g very good quality white chocolate (chopped or in chip form)
- 2 eggs
- 150 grams (3/4 cup) sugar
- 2 teaspoons vanilla extract
- 150 grams (1 1/4 cups) all-purpose flour
- ½ teaspoon salt
- Preheat your oven to 350° F. Line a 9-inch round cake pan with parchment, grease it, and dust the inside with sugar, tapping out any excess.
- Melt the butter in a saucepan (or in a heatproof bowl in the microwave). Once melted, add the white chocolate and stir until melted and smooth. Let cool slightly.
- Beat the eggs and sugar together until VERY light and fluffy, at least 7 minutes in a stand or electric mixer.
- Fold in the vanilla extract, then the melted butter/chocolate mixture.
- Add the flour and salt and lemon zest (if using) and fold very gently into the batter until just combined—do not overmix. You don’t want to deflate the batter.
- Pour the batter into your pan and bake for about 20-25 minutes. The cake will look just barely set but take it out! You want it slightly underdone. Let the cake cool fully before slicing.
- Dust the top with confectioners’ sugar if you like, and sprinkle with berries or pomegranate seeds.