Semmelkladdkaka -Swedish Gooey Almond Cake is a variation of Semla. Eating Semla on Shrove Tuesday is a Swedish tradition and in recent years it has become a trend to make different variations of Semla. This cake is a mixture of Semla and Kladdkaka-Sticky cake and you can enjoy it all year round.
It’s gooey and easy to make like Kladdkaka but it taste like Semla. Imagine a gooey cake with almond paste and cardamom flavour, topped with whipped cream. Yeah, that’s it, a little taste of heaven. A friend recommended this recipe and I’m so glad she did. It’s so good and now it’s my turn to recommend it to you. I found this recipe from a Swedish site, Mitt kök.
Almond paste
One of the main ingredients in this cake besides cardamom is almond paste. You can use store-bought. But I really recommend that you make your own. It tastes much better than bought, and it’s much cheaper to make your own. Give it a try.
Cardamom
Freshly ground cardamom gives this Semmelkladdkaka – Gooey almond cake an amazing flavour. You can use pre ground cardamom, however I prefer freshly ground cardamom seeds. Home-ground cardamom gives a much stronger flavor than pre ground. First separate the seeds from the pods. Then place them in the mortar (bowl) and begin to grind the seeds with the pestle.
Cake
- Melt the butter in a 2 liter (67.6 fl.oz) sauce pan.
- Remove the pan from the heat and place it on a kitchen towel.
- Then add all the ingredients and stir until combined. Just make sure you removed the pan from the heat after the butter has melted.
- You only need to bake the cake for 20 minutes. The middle of the cake is going to look like its not fully baked. It’s exactly how we want it to be, because we want it gooey.
Let it cool down before you top it with whipped cream, roasted blanched almond flakes and sifted powdered sugar.
If you liked Semmelkladdkaka – Swedish Gooey Almond Cake, you may also like:
Swedish Kladdkaka – Sticky cake
King Oscar II Cake aka Almond Cake
Semmelwrap Another Kind Of Semla
Semmelkladdkaka – Swedish Gooey Almond Cake
Equipment
- 1 2 liter (67.6 fl.oz) sauce pan
Ingredients
Cake
- 150 g Butter (5.3 oz)
- 100 g Almond paste (3.5 oz)
- 2 tsp Cardamom seeds freshly ground
- 210 g Sugar (7.4 oz)
- 3 Eggs
- 145 g Flour All-purpose (5.1 oz)
- 2 tsp Vanilla powder or 1 tsp Vanilla extract
- 1 pinch Salt
Topping
- 75 g Almond flakes (2.6 oz) toasted
- 200 ml Whipping cream (6.7 fl.oz)
- Icing sugar for dusting
Mold
- Butter and breadcrumbs for the mold
Instructions
- Separate the seeds from the Cardamom pods, place them in the mortar (bowl) and begin to grind the seeds with the pestle.
- Preheat the oven 175° C (347° F).
- Grease a round cake mold (20 cm) (7.8 in) with butter and sprinkle bread crumbs to coat.
- Grind the almond paste
- Melt butter in a 2 liter (67.6 fl.oz) sauce pan.
- Add all the ingredients for the cake into the melted butter. Stir until well combined and smooth.
- Pour the batter into the mold and then bake in the middle of the oven for 20 minutes.
- Let the cake cool.
- Whip the cream.
- Pipe or spread the cream around / over the cooled cake. Sprinkle with almond flakes and dust with some icing sugar.
- Enjoy!
Notes
Βon appétit
