This month’s Sugar High Friday is hosted by Ronald at Love Sicily
and the theme is coffee.
I love Kladdkaka (“Sticky Cake”) which is a compact and sticky chocolate cake. The first time I baked Kladdkaka I was young and I used a recipe that I had found in a children’s magazine. At that time my mother wasn’t familiar with that sort of cake and she first claimed that I had underbaked it. But when she tasted it she said was in heaven. She still talk about that particular cake today, about 20 years later. Yesterday when she and my father visited us for some coffee and to look at the photos that we took in Rome, I baked an adult version of Kladdkaka that I found in the Swedish magazine Allt om mat. The cake is called Espressokaka and contains pine kernels, almond and coffee liqueur. She loved this one as well…
200 ml pine kernels and blanched almonds
200 gr butter
300 ml sugar
100 ml cocoa powder
2 tbsp vanilla sugar
3 tbsp espresso ground coffee
180 gr flour
1 tbsp coffee liqueur (Kahlua)
1. Heat the oven to 175 °C. Roast the pine kernels and the almonds in a dry hot frying pan until they get coloured.
2. Melt the butter in a big pan. Remove it from the stove and add sugar, cocoa, vanilla sugar and ground coffee. Stir, don’t whip. Add an egg at a time and finally add the flour mixed with the pine kernels and almonds. Add the coffee liqueur.
3. Pour the cake mixture into a buttered and bread crumbed pan.
4. Bake in the bottom part of the oven for about 25 minutes. The cake should be moist and sticky in the middle. Serve the cake lukewarm with whipped cream.