Monday, September 15, 2008

Kladdkaka or a Swedish lingonberry and chocolate brownie

Photo updated in October 2013. The photo above is by Juta Kübarsepp for Nami-Nami/Kodu ja Aed

I went on a Stockholm day cruise last week with my friend Melissa and her daughter Natali. Melissa is a friend from my Edinburgh-days, who is now based in Toronto. She spent 9 days in Tallinn, and to give her a small break from my hometown, we popped over to the capital of Sweden for a day. It was lovely, if a bit chilly and wet, and luckily the ferry ride wasn't too bumpy.

On a way back to the ferry terminal I picked up two Swedish food magazines, and this Chocolate and Lingonberry Cake in the August issue of Allt of Mat immediately caught my eye. K's mum provides us with lots of lingonberries these days, you see, and although I liked the last week cardamom-scented Swedish lingonberry cake, it's fun to try new recipes. This one was a great hit with K (he had 3 slices on Saturday night alone), and his mum called me yesterday afternoon to tell how much she and her friends liked the cake, too. It's almost brownie-like in texture - smooth and velvety - with lingonberries giving a nice acidic kick to it. Well worth a try!

Lingonberry and Chocolate Cake 
Serves 12

175 g butter
3 large eggs
200 g caster sugar
120 g all-purpose/plain flour
50 g cocoa powder (unsweetened!)
a pinch of salt
100 g lingonberries

To serve:
vanilla ice cream or softly whipped cream

Melt the butter on a low heat, then cool a little.
Whisk eggs and sugar until pale and foamy.
Sift flour, cocoa powder and salt into a bowl, then fold into the egg mixture together with the melted butter.
Spoon the batter (it's pretty mousse-like) into a buttered 24 cm spring form, smooth the top. Sprinkle the lingonberries evenly over the cake.
Bake at the lower half of a 175 C/340 F oven for 25-30 minutes, until you can see the sides of the cake loosening from the tin.
Let the cake cool in the tin for a short while before transferring it onto a cake plate.
Serve with ice cream or whipped cream.


MyKitchenInHalfCups said...

Beautiful. If I could find lingonberries I'd be a baking this cake.

Anonymous said...

Me too! I did chocolate-sour cherry brownies last week (gorgeous) and wonder if I could use cherries with this. Or rhubarb. It's the only way I can think to get the 'sourness' and 'juiciness' of lingonberries???

ChichaJo said...

It does sound delicious Pille! If only I could get lingonberries here I would make it! Chocolate and berries...yum!

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avesta said...

Oh this makes me miss Sweden so much! I went to a culinary school there and just fell in love with the Swedish people and life!

Anonymous said...

i made it and it was a hit. i bet rasberries would work also

Anonymous said...

Näyttää tosi herkulliselle.

Jeanne said...

Great minds think alike - I recently made a chocolate and blackberry torte. Chocolate and berries are SUCH a great combo :) Yours looks fab!

Anonymous said...

Looks great. I'm living in Newfoundland and we call lingonberries partridgeberries over here. I think here and around Estonia/Sweden are the only few places in the world where you can actually get them.

Rachael Narins said...

It's mid October and I am still eating summer foods...but today it got cold and this seems like the perfect way to warm myself up! Love it!

Taylor said...

I feel exactly the same way! If only I could find lingonberries! My only outlet for buying Swedish stuff is the local Ikea and they are no help in this department. They do however have this great Sparkling cider called Kristian Regale which is delicious in its own right...