Swedish kladdkaka

Name: Swedish kladdkaka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 125 g Butter; 200 g Caster sugar; 2 Eggs; 75 g Plain flour; 30 g Cocoa powder; 5 ml Vanilla extract; 1 g Salt, a pinch; 5 g Icing sugar, for dusting; 200 ml Double cream, softly whipped; 100 g Raspberries

Sweden's 'sticky cake': crisp on top and wonderfully gooey inside, made in one pan in minutes. Serve it with whipped cream and a few raspberries, the Swedish way.

Ingredients

125 g Butter
200 g Caster sugar
2 Eggs
75 g Plain flour
30 g Cocoa powder
5 ml Vanilla extract
1 g Salt, a pinch
5 g Icing sugar, for dusting
200 ml Double cream, softly whipped
100 g Raspberries

Method

Heat the oven to 175°C (155°C fan). Butter a 20–22cm springform tin and dust with cocoa or line the base with baking paper.
Melt the butter in a saucepan, take off the heat and stir in the sugar, then the eggs one at a time.
Sift in the flour, cocoa and salt, add the vanilla and stir just until smooth.
Pour into the tin and bake until the top is crisp but the middle still wobbles a little. It sets more as it cools.
Cool in the tin for at least 30 minutes, dust with icing sugar and serve with whipped cream and raspberries.