Following on from the success of our gooey Kladakka Swedish chocolate cake recipe, and the lack of washing-up involved therein, here is another “Making A Cake In A Saucepan With Minimal Tidying-Up” recipe. Crispy on the bottom with a squidgy centre and meringue-like top, it’s both great with a cup of morning coffee or with a dollop of ice cream as a dinner-party pudding.
Quick to mix up and bake, it tastes absolutely delicious warm from the tin; the perfect recipe if you have a phone call from a dear friend who says they are unexpectedly popping by! This is a great way of using up stale breadcrumbs; while they are not strictly necessary greasing and lining a tin with breadcrumbs is a fabulous way of stopping your precious cake sticking. And, if you are a lover of Bakewell Tart, I had a burst of inspiration the other day while eating a slice of mandelkaka at 2am; spread 3/4 of the batter into the tin then blob on some teaspoons of good quality raspberry jam. Cover up the blobs with the rest of the cake mixture and then bake as normal; almondy jammy goodness 🙂 
Swedish almond mandelkaka
Ingredients
- 250 g caster sugar
- 75 g unsalted butter
- 140 g plain flour
- 50 g dry breadcrumbs I use often use rye bread which gives a lovely crisp chewiness. 50g is roughly two thin slices or one doorstep
- 2 eggs
- 1/2 teaspoon almond extract
- Icing sugar to serve
Instructions
- 250g caster sugar
- 75g unsalted butter
- 140g plain flour
- 50g dry breadcrumbs (I use often use rye bread which gives a lovely crisp chewiness. 50g is roughly two thin slices or one doorstep)
- 2 eggs
- 1/2 teaspoon almond extract
- Icing sugar, to serve
