Happy snow day! I hope my East coast friends are all snuggled up cozy and warm with a hot cop of coffee or tea. This little snow-inspired cake is delicious and so easy to whip up. Perfect for a day like this!
This was the first time I tasted a kladdkaka made with anything but the traditional chocolate, and I have to say I was pleasantly surprised. The lemon version was gooey, but light, and not too heavy like flourless cakes sometimes can be. Besides, anything sweet made with lemon is a thumbs up in my book.
The original recipe doesn't call for syrup, but I had some blackberries at home and thought it would be a nice touch to the lemon flavor. And it was delicious! I also used some graham crackers as a crumb coating for the spring form pan. Because, why not?
Stay warm, and have fun baking!
Citronkladdkaka
from Hembakat
1 lemon
150 g butter
3 eggs
270 g sugar (1 heaping cup)
2 tsp vanilla sugar*
150 g flour
powdered sugar for garnish
*you can substitute with 1 tsp of vanilla extract
Blackberry syrup
1/2 cup blackberries
1/4 cup sugar
1/2 tsp cornstarch and 1 tsp of water
Directions:
For the blackberry syrup:
- Put the rinsed blackberries and sugar in a saucepan over medium heat. Bring to a boil and mush the berries with a fork. Mix the cornstarch with 1 tsp of water, then add to the berries and stir. Let simmer for a couple of minutes.
- Take out a clean bowl and put a fine mesh strainer on top. Pour the syrup into the strainer and press the mushed berries. Let cool.
For the kladdkaka:
- Preheat the oven to 350 degrees. Wash the lemon and pat dry. Zest the lemon and squeeze out 2 tbps of juice.
- Melt the butter. Add all the ingredients and stir until smooth.
- Pour the batter into a greased and floured spring form pan. (I used graham cracker crumbs as coating instead)
- Put the blackberry syrup in a zip lock bag and cut a small hole in one corner. Gently squeeze thin horizontal lines across the batter. Take a toothpick or a small pairing knife and run vertically trough the lines. First downwards, then do the next one upwards and continue until you have created a pattern over the whole batter.
- Bake for 25 minutes, and then let cool. Remove from pan and dust with powdered sugar along the edges. It's delicious when served with whipped cream!