Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

Fun & festive BAKING

These deliciously joyful bakes are sure to spread a little Christmas cheer!

Kladdkaka

Swedish sticky cake

SERVES 6-8

150g (5½oz) butter, plus extra for greasing

150g (5½oz) good-quality white chocolate (or milk or dark chocolate), broken into pieces

2 free-range eggs

200g (7oz) caster sugar

150g (5½oz) plain flour

a pinch of salt

2 tsp vanilla sugar OR extract OR use the seeds from 1 vanilla pod

½ tsp grated lemon zest optional toppings (see method)

1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 23cm (9in) springform round cake tin with baking parchment.

2 Melt the butter in a saucepan over a low heat. Remove from the heat and stir in the white chocolate pieces (or alternative, if using) until melted. Set aside.

3 Beat together the eggs and caster sugar until pale and fluffy in a stand mixer or using a hand-held electric whisk. Sift the dry ingredients into a separate bowl and fold gently into the egg and sugar mixture. Fold in the lemon zest and chocolate-butter until combined.

4 Pour into the prepared cake tin and place in the preheated oven immediately. Bake for 15-17 minutes until the cake is just under-baked. The middle should still be really sticky and only the side should be fully baked. Keep an eye on it, as baking times will vary. If it wobbles, it still needs a little more time in the oven. A skewer inserted 2cm (¾in) from the edge should come out clean.

5 Leave the cake to cool in the tin for at least an hour before transferring to a serving plate. If you think you have overbaked it, then remove from the tin immediately to stop the baking process. Serve the kladdkaka on its own or with one of the toppings below (optional):

Double chocolate: Finely chop 50g (2oz) of your favourite chocolate and mix with whipped cream and ½ tsp cocoa powder. Works with milk or dark chocolate kladdkaka.

Mixed berries: Top with fresh redcurrants and blueberries and dust with icing sugar. Serve with whipped cream. Works with all types of kladdkaka.

Romkugler

Rum treats

MAKES 10-15

500g (1lb 2oz) leftover Danish pastries and/or cake – ideally a mixture of both

2-3 tbsp good-quality raspberry jam

100g (3½oz) icing sugar (add less if your cakes are a really sweet variety)

100g (3½oz) softened butter

2 tbsp cocoa powder vanilla extract, to taste

2-3 tsp rum extract or essence (I use quite a concentrated one – you may need to add a bit more, as you want it to have a good punchy flavour)

a handful of oats (optional) dark or light chocolate vermicelli strands, to decorate

1 Roughly tear any Danish pastries into bite-sized pieces and crumble up any cakes you are using. In a stand mixer using the paddle attachment or in a food processor, blend the torn and crumbled pastries and cakes with the rest of the ingredients (apart from the oats and the chocolate vermicelli) until evenly mixed. Alternatively, you can do this by hand with a wooden spoon in a mixing bowl, but it will take longer.

2 Taste the mixture – it may need more cocoa powder, rum extract/essence or icing sugar.

3 Because this is made with leftovers, the taste will vary a bit. If you feel it needs more texture, you can add a handful of oats.

4 Chill the mixture in the refrigerator for about an hour to firm up.

5 Roll into balls a bit larger than the size of a golf ball and roll in the chocolate vermicelli strands to evenly coat.

6 Chill again in the refrigerator until you are ready to serve.

7 Rum treats will keep well for 2-3 days wrapped in clingfilm and stored in the refrigerator.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Baking Heaven - November 2019
If you own the issue, Login to read the full article now.
Single Issue - November 2019
$4.99
Or 499 points
Annual Digital Subscription
Only $ 2.25 per issue
SAVE
55%
Was $41.99
Now $26.99
Monthly Digital Subscription
Only $ 3.99 per issue
SAVE
20%
$3.99
Or 399 points

View Issues

About Baking Heaven

Christmas is just around the corner so we've gathered some of our favourite seasonal recipes to inspire you. You'll find everything from stained-glass cookies you can hang on your Christmas tree, to tear & share cupcakes and even candy cane bread, but if you're looking to create something with a real 'wow' factor this year, don't miss our festive Fault Line cake. It's the hottest new cake trend around and we show you step-by-step how to make it! Plus we chat to Liam Charles, find out which varieties of apples are best for baking and feed a crowd with party perfect bites! Get your copy now!