Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup white granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup white chocolate chips, melted
- 2 eggs
- 1/2 cup fresh raspberries
- 1 tsp vanilla extract
- 1/4 tsp salt
Special Equipment Needed:
- 8-inch round cake pan
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with butter and line it with parchment paper.
2. In a mixing bowl, whisk together the flour and salt.
3. In another mixing bowl, beat the eggs and sugar together until light and fluffy.
4. Add the melted butter, melted white chocolate, and vanilla extract to the egg mixture and mix until well combined.
5. Gradually add the flour mixture to the egg mixture and mix until just combined.
6. Gently fold in the fresh raspberries.
7. Pour the batter into the prepared cake pan and smooth the surface with a spatula.
8. Bake in the preheated oven for 25-30 minutes or until the edges are set and the center is still slightly gooey.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Carefully remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 290
Total fat: 16g
Saturated fat: 10g
Cholesterol: 80mg
Sodium: 70mg
Total carbohydrates: 33g
Dietary fiber: 1g
Total sugars: 21g
Protein: 4g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh raspberries.
- You can use dark chocolate chips instead of white chocolate chips.
Variations:
- You can add chopped nuts, such as almonds or hazelnuts, to the batter.
- You can add a teaspoon of lemon zest to the batter for a citrusy twist.
- You can substitute the raspberries for other berries, such as strawberries or blueberries.
Tips and Tricks:
- Make sure to grease the cake pan well and line it with parchment paper to prevent the cake from sticking.
- Do not overmix the batter, as this can result in a tough cake.
- Do not overbake the cake, as it should be slightly gooey in the center.
- Serve the cake with a dollop of whipped cream and extra raspberries on top.
Storage Instructions:
- You can store the cake in an airtight container at room temperature for up to 3 days.
- You can also store the cake in the refrigerator for up to 5 days.
Reheating Instructions:
- To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake on a cake stand for an elegant presentation.
Garnishes:
- Fresh raspberries
- Whipped cream
- White chocolate shavings
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested Side Dishes:
- Vanilla ice cream
- Fresh fruit salad
Troubleshooting Advice:
- If the cake is too gooey in the center, bake it for an additional 5-10 minutes.
- If the cake is too dry, reduce the baking time by 5-10 minutes.
Food Safety Advice:
- Make sure to wash the raspberries thoroughly before using them in the recipe.
- Store the cake in an airtight container to prevent contamination.
Food History:
- Kladdkaka is a traditional Swedish cake that translates to "sticky cake" in English. It is similar to a brownie and is typically served with whipped cream.
Flavor Profiles:
- Sweet
- Tart
- Creamy
Serving Suggestions:
- Serve the cake warm or at room temperature.
- Top the cake with fresh raspberries and whipped cream before serving.
Related Categories
Cooking Method: N/A
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Region: Swedish
Taste: Rich, Sweet, Fruity, Creamy, Chocolatey