10 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM
Romkugler
Rum treatsMAKES 10-
500g (1lb 2oz) leftover Danish
pastries and/or cake – ideally a
mixture of both
2-3 tbsp good-quality raspberry
jam
100g (3½oz) icing sugar (add less
if your cakes are a really sweet
variety)
100g (3½oz) softened butterKladdkaka
Swedish sticky cake
SERVES 6-
150g (5½oz) butter, plus extra
for greasing
150g (5½oz) good-quality
white chocolate (or milk or dark
chocolate), broken into pieces
2 free-range eggs
200g (7oz) caster sugar
150g (5½oz) plain fl our
a pinch of salt
2 tsp vanilla sugar OR extract OR
use the seeds from 1 vanilla
pod½ tsp grated lemon zest
optional toppings (see method)1 Preheat the oven to 180°C/Gas
Mark 4. Grease and line a 23cm (9in)
springform round cake tin with
baking parchment.
2 Melt the but ter in a saucepan over a
low heat. Remove from the heat and
stir in the white chocolate pieces (or
alternative, if using) until melted.
Set aside.
3 Beat together the eggs and caster
sugar until pale and fluffy in a stand
mixer or using a hand-held
electric whisk. Sift the dry ingredientsinto a separate bowl and fold gently
into the egg and sugar mixture. Fold in
the lemon zest and chocolate-butter
until combined.
4 Pour into the prepared cake tin and
place in the preheated oven
immediately. Bake for 15-17 minutes
until the cake is just under-baked. The
middle should still be really stick y and
only the side should be fully baked.
Keep an eye on it, as baking times will
vary. If it wobbles, it still needs a little
more time in the oven. A skewer
inserted 2cm (¾in) from the edge
should come out clean.
5 Leave the cake to cool in the tin for at
least an hour before transferring to a
serving plate. If you think you have
overbaked it, then remove from the tin
immediately to stop the baking
process. Serve the kladdkaka on its
own or with one of the toppings
below (optional):Double chocolate: Finely chop 5 0 g
(2oz) of your favourite chocolate and
mix with whipped cream and ½ tsp
cocoa powder. Works with milk or dark
chocolate kladdkaka.Mixed berries: Top with fresh
redcurrants and blueberries
and dust with icing sugar. Serve with
whipped cream. Works with all types
of kladdkaka.2 tbsp cocoa powder
vanilla extract, to taste
2-3 tsp rum extract or essence (I
use quite a concentrated one –
you may need to add a bit more,
as you want it to have a good
punchy fl avour)
a handful of oats (optional)
dark or light chocolate vermicelli
strands, to decorate1 Roughly tear any Danish pastries into
bite-sized pieces and crumble up anyKlad
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