Viking Magazine - Jan/Feb 2024 - 18

Kladdkaka Deluxe
Kladdkaka, otherwise known as Swedish
sticky chocolate cake, is one of Sweden's
most beloved desserts. The exact origin of this
popular fi ka cake is unknown, but there are
a few theories of how it came to be-some
believe that it resulted from a mistake made
by a Swedish baker, while others think it
originated from the lack of access to baking
powder during World War II. Regardless,
Kladdkaka gained popularity in the 1970s
and quickly became a nationwide favorite.
This recipe off ers a fl uffi er, plant-based twist
on the traditionally thin cake.
MAKES 1 CAKE
( " THE NORDIC BAKER " )
INGREDIENTS
Scant 2/3 cup aquafaba
(liquid chickpea starch)
Scant 1 cup superfi ne sugar
1 cup and 2 Tbsp. plain
(all-purpose) fl our
5 Tbsp. cocoa powder
2 tsp. baking powder
1/4 tsp. salt
Scant 1/2 cup canola oil
Confectioner's sugar, for dusting
Whipped plant (nondairy whipped)
cream, to serve
INSTRUCTIONS
1. Preheat the oven to 400°F and
line an 8-inch round cake tin with
baking parchment.
2. In a large mixing bowl, beat together
the aquafaba and sugar until white
and fl uff y.
3. In a separate bowl, combine the fl our,
cocoa powder, baking powder and salt,
then gently fold this into the frothy
aquafaba and sugar mixture.
4. Add the canola oil and stir until
smooth, then pour the batter into
the prepared tin.
5. Bake in the middle of the oven for
13 to 15 minutes until fi rm around
the edges and dry to the touch, but
a skewer inserted into the cake
should still come out wet-the cake
will set further as it cools. Remove
from the oven and leave to cool
completely in the tin.
6. Once cool, dust the top of the cake
with a little confectioner's sugar before
serving with whipped plant cream.
18
Jan/Feb 2024
RECIPE BY SOFIA NORDGREN
Cardamom Knots
(Knutar)
If you had to sum up Scandinavian baking
with one spice, it would be cardamom.
The popular kitchen staple made its fi rst
appearance in a Scandinavian cookbook
around 1450. According to Daniel Serra,
a culinary archaeologist and leading
expert on Viking Age food, the region
was likely introduced to cardamom
from the Muslim people of North Africa
and the Iberian Peninsula during the
Middle Ages. Today, cardamom's unique
fl avor and nostalgia-inducing aroma
is featured widely across Scandinavian
pastries, cookies and other treats.
MAKES 18 TO 20
RECIPE BY TRINE
HAHNEMANN ( " SCANDINAVIAN BAKING " )
INGREDIENTS
For the knutar:
3 1/2 Tbsp. fresh yeast
2 cups lukewarm whole milk
2 eggs, lightly beaten
7 cups plain (all-purpose) fl our,
plus more to dust
1/2 cup granulated sugar
2 tsp. ground cardamom
1/2 tsp. salt
2/3 cup soft butter
For the fi lling:
7/8 cup soft butter
1 1/4 cups superfi ne sugar
2 tsp. ground cardamom
INSTRUCTIONS
1. Crumble the yeast into the milk
and stir to dissolve, then add one
of the eggs. Mix in the fl our, sugar,
cardamom and salt. Mix the butter
into the dough, then knead well
on a fl oured work surface. Put the
dough into a bowl, cover with a
dish towel and let it rise in a warm
place for 1 to 2 hours, or until
doubled in size.
2. Make the fi lling by mixing together
the butter, sugar and cardamom.
3. Divide the dough in half and roll
each piece out on a fl oured work
surface to make a 12 x 16-inch
rectangle. Spread the cardamom
fi lling lengthwise over half of each
rectangle. Fold the plain side over
the fi lled side, then cut crosswise
into 3/4-inch strips.
4. Roll these strips of dough
twice around your index
and middle fi nger, then
secure with the end, pulling
it through the middle
of the mass (this forms the
" knot " shape). Place on
baking sheets lined with
baking parchment. Cover with
dish towels and leave to rise in a
warm place for about 30 minutes.
5. Preheat the oven to 350°F.
6. Brush with the egg and bake for
20 to 25 minutes, then leave the
knots to cool on a wire rack.
sonsofnorway.com
Scan this
code for a
helpful video
of this step
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Viking Magazine - Jan/Feb 2024

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