Saturday, January 23, 2016

Swedish Citronkladdkaka with Blackberry Syrup



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:

  1. 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.
  2. 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:

  1. Preheat the oven to 350 degrees. Wash the lemon and pat dry. Zest the lemon and squeeze out 2 tbps of juice.
  2. Melt the butter. Add all the ingredients and stir until smooth.
  3. Pour the batter into a greased and floured spring form pan. (I used graham cracker crumbs as coating instead)
  4. 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.
  5. 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!


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