Skip to main content

{Gluten-Free} Kladd Kakka for #FoodieExtravaganza


Welcome to the Foodie Extravaganza
v. June 2016 = a Midsummer Celebration

Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food?

Laura from Baking in Pyjamas is our host this month. Laura invited us to "Create a dessert of your choice which is Midsummer Eve themed. Think any kind of summer fruit or an interpretation of what Midsummer means to you."

Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board .

The Midsummer Celebration
 We hope you will enjoy the recipes we are sharing this month.
 

My Midsummer Offering
Most of the people I know who actually celebrate Midsummer - marking the summer solstice - are northern Europeans. So, I decided to look at Swedish traditions as my mother-in-law is half Swedish and half Portuguese. We don't get to see her as often as we'd like, but I figured this was a nice way to honor her heritage.


Midsummer celebrations in Sweden were held to herald in summertime and the celebrate the season of fertility. In some parts of the country, people dressed up as ‘green men' by draping themselves in ferns and other greenery. They decorated their houses and farm tools with foliage, and raised leafy maypoles around which they danced.

Midsummer Night, being the summer solstice, is the lightest and longest day of the year. In Sweden and other parts of northern Europe it is considered a magical night and a night for foreseeing people’s futures. It is said that girls devoured salted porridge before bedtime and whoever, in their dreams, brought them water to quench their thirst was their future husband. Also, it was said, water was turned into wine and ferns into flowers for midsummer. 


Most Swedes have probably baked Kladd Kakka, Sticky Chocolate Cake, at least a couple of times in their lives. If not, they have surely eaten it!

Most recipes I found varied in the proportions of ingredients, but most of the ingredients were the same - egg, sugar, cocoa powder, flour, salt and melted butter. And the processes I found were remarkably similar: the ingredients are mixed together and baked just enough. Hence the stickiness.

There were also variations on flavors that were added into the Kladd Kakka. So, I put the question to my social media circles and asked: chocolate + _________________. The most common answer was 'wine.' Yes, I agree. Peanut butter was a close second. And I was intrigued by suggestions of cayenne and sea salt.

In the end, I decided to go with citrus. But I will be trying out versions with cayenne and coffee, too. Thanks, all.

Kladd Kakka

A quick note on slicing - it is really, really sticky. So, be prepared for it to stick to the knife and come out all jagged and crumbly. It's okay...it's tasty, just not pretty.

Ingredients
  • 2 eggs
  • 1 C organic granulated sugar
  • 6 T unsweetened cocoa powder
  • 1/2 C coconut flour
  • 1/2 C chestnut flour
  • 1/2 C butter, melted
  • 1/2 t pure orange extract
  • dried citrus slices (thanks to Bar Cart Cocktail Co.)


Procedure
Preheat the oven to 350°F.

Whisk eggs and sugar together in a large mixing bowl. Fold in the coconut flour, chestnut flour, cocoa powder, and orange extract. Pour in the butter and stir until smooth with a spatula.


Transfer the mixture into a parchment-lined baking dish. Smooth the top and press dried citrus slices into the cake. Bake in the oven for approximately 16 to 18 minutes. The cake should just be set on top and sticky inside. Let the cake cool before slicing.

Comments

  1. I would love a piece of this sticky chocolate cake to have along with a nice heavy cabernet. LOL

    ReplyDelete
  2. This sounds lovely Camilla. Love the share of the tradition. Thank you for that! Yes I would have chosen the wine too :)

    ReplyDelete
  3. Sounds incredible. Thanks for sharing!

    ReplyDelete
  4. Sounds delicious and I have another use for my chestnut flour :) Love the background too

    ReplyDelete
  5. How interesting, I like the tale about the girls who eat salted porridge before bed, I love hearing about other people's traditions and tales. This dish looks lovely, thank you for participating in this month's theme.

    ReplyDelete
  6. A must try - the texture is fascinating me!

    ReplyDelete
  7. This is a delicious cake which I recently enjoyed in Sweden.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce