Swedish Potato & Almond Cake

Swedish Potato & Almond Cake

“For my birthday I got a much longed for book; The Nordic Cook Book by Magnus Nilsson. Reading it with the same passion book worms do when they read a good novel- I found an intriguing Swedish cake recipe made of potato & almonds. They call this Kronans Kaka. I just had to try it, adapt it and embrace it to my own with a touch of Aquavit, lemon cream cheese frosting and a bunch of roasted walnuts- and hazelnuts. The combination was impeccable. The Nordic Cook Book claims that Kronans Kaka recipe has its origins from the Swedish army and should be served with a lemon sauce. Baked with cold cooked potatoes and almond flour this Kronans Kaka is supposed to be rather dense- as I prefer a more fluffy cake texture I decided to whip the eggs into a fluffy mixture as well as adding a teaspoon of baking soda.” - Therese Elstad




Kronans Kaka by Therese Elstad from My Nordic Kitchen

Ingredients

Cake

2 floury potatoes

75 g butter, room temperature

125 g sugar

2 eggs

2 bitter almonds/ 0,5 tsp almond essence

110 g almond flour

1 tsp baking powder

Glaze

2 dl powdered sugar

1 egg white Topping

1 dl walnuts

50 g dark chocolate

Instructions

1. Boil the potatoes until tender and preheat the oven to 175 degrees Celsius.

2. Finely grate the bitter almonds and set-aside for now.

3. Peel the potato skin and grate them on a box grater. Set aside.

4. Whip butter and sugar until white and fluffy.

5. Beat in one egg at a time, making sure one egg is fully incorporated before adding the next.

6. Add the bitter almonds, almond flour and baking powder and gently fold it in the mixture.

7. Add the batter to a prepared round, loaf pan and smooth the surface.

8. Bake for about 40 minutes or until cooked through. Leave to cool.

9. Mix powdered sugar together with egg whites. Adjust the powdered sugar until thick and slightly runny.

10. Roughly chop the walnuts.

11. Pour over the glaze and spread it all over the cake.

12. Decorate with walnuts and grated chocolate.

Notes

The egg whites will make sure that the glaze gets hard and stiffens up.

cake.jpg


To see more of Therese´s amazing work go to www.mynordickitchen.com

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