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In Swedish, Kladdig means sticky or messy, and Kladdkaka takes its name from this. Crisp on the outside, gooey in the centre, this gluten-free version of the traditional Swedish favourite is where brownie meets molten chocolate cake.
Ingredients:
265g caster sugar
115g melted butter
60g gluten free plain flour
30g cocoa powder
2 eggs
1 tbsp vanilla extract
Pinch of salt
Icing sugar to dust on top
Method:
Preheat oven to 180⁰C.
Grease and line a 20cm springform cake tin.
In a bowl whisk the sugar and eggs until thicker and paler in colour. Add the flour, cocoa powder and salt and gently fold in. Then add the melted butter and vanilla and continue to fold in until fully incorporated.
Pour the mixture into the prepared tin and bake for appx 20-25 mins. Once ready the top of the cake will be hard to the touch, but the centre will still be soft. Take out the oven and allow to cool. Dust with icing sugar before to serving.
Gaby Van Clarke
This Persian recipe is always brought out for their new year but can be enjoyed anytime by everyone as it’s vegan and gluten free. Using chickpea flour gives a delicate and crumbly melt-in-your-mouth biscuit with fragrant flavours of cardamom, pistachio and rose water carrying you eastward.
