Swedish kladdkaka cake Spiced sparkling water
A deliciously gooey and simple cake that you can tuck into over a couple of days. Even your glass of water can be spiced up to help you wash down your cake.
Serves 8
100g unsalted butter
2 eggs
250g caster sugar
4 tbsp dark chocolate cocoa powder 1 tsp vanilla extract
90g spelt flour
1 tsp salt
1 tbsp icing sugar, to garnish
1 Preheat your oven to 200C/
Fan 180C/Gas 6. In a small saucepan, melt the butter over a medium heat, stirring to avoid burning. Once fully melted, allow to cool, then crack in the two eggs and mix thoroughly.
2 In a separate large mixing bowl, mix together the caster sugar, cocoa powder, vanilla extract, spelt flour and salt until fully combined. Make a well in the middle and pour in the wet ingredients from the saucepan. Stir until blended.
3 Grease and line a round shallow 20cm cake tin and pour in your batter. Bake for 15-20 mins – it should look cooked on top but still wobble when you shake the tin as the centre will stay deliciously gooey!
4 Allow to cool thoroughly before attempting to cut. Serve with a fine dusting of sieved icing sugar on top.
Serves 2
1 bottle of sparkling water 2 star anise
6 juniper berries
2 slices of orange
2 sprigs of rosemary
Pour the water into two large glasses and add half the spices to each. Gently squeeze the orange slice over the top, then use to garnish the glass, along with a sprig of rosemary.