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Sticky White Chocolate Cake With Saffron
Kladdkaka is one of the most popular chocolate cakes in Sweden. Sticky White Chocolate Cake with Saffron is a luxurious version of the family favourite. It's made with white chocolate and saffron - served with whipped cream and lingonberry jam.
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You need two round cake tins with removable bottoms, approx. 22 cm in diameter. (Yes, that’s two cake tins - one is not enough!)
INGREDIENTS:
300 g butter
3 dl (300 ml) caster sugar
360 g white chocolate
1g saffron
1 tsp caster sugar
0.5 tsp salt
6 eggs
3 dl (300 ml) wheat flour
Approx. 0.5 dl (50 ml) coconut flakes
A knob of butter, for greasing the tins
Pearl sugar, for decoration
Frozen or fresh lingonberries, or lingonberry jam, for decoration - or decorate with other berries such as blueberries, blackberries or red currants.
METHOD:
Pre-heat the oven to 175 C (gas mark 3).
Melt the butter on low heat until it’s almost all melted, and then take it off the heat.
Add the white chocolate, stir until melted.
Using a pestel and mortar, rub the saffron and caster sugar into a fine powder.
Whisk the sugar, salt and eggs until fluffy. Stir in the chocolate mix and the wheat flour until the batter is smooth.
Grease the bottom and insides of the tins with butter, and sprinkle coconut flakes evenly in the bottom of each tin.
Cook the cakes in the middle of the oven for approx. 20-22 minutes, until the top of the cake is golden. Note: the inside should be goey, so don’t over cook the cakes.
Once out of the oven, leave the cakes to cool.
Decorate the cake with pearl sugar, lingonberries or other berries of your choice.
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