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White Chocolate & Cranberry Kladdkaka

Prep Time23 minutes
Cook Time22 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Scandinavian
Servings: 6 people

Ingredients

  • 200 g white chocolate chopped
  • 150 g unsalted butter
  • 150 g caster sugar
  • 3 eggs, medium room temperature
  • 135 g plain flour
  • Zest of an unwaxed lemon
  • 125 g cranberries or blueberries
  • ¼ tsp sea salt, fine
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven 165C fan, grease a 20cm loose bottom tin and line the bottom with parchment paper.
  • Whisk the eggs and sugar until light and fluffy.
  • Melt the butter in a saucepan on a medium to low heat then remove. Add the chopped chocolate and stir until it melts, pour into a mixing bowl. Now whisk in the egg mixture to the melted chocolate with the vanilla extract, it will thicken as you whisk.
  • Sift the flour, salt and the lemon zest and then fold into the white chocolate batter.
  • Pour the batter into the tin and smooth out and then sprinkle over the berries, pushing them into the batter a little way.
  • Bake the cake for about 30-35 minutes or until it’s golden at the edges but still wobbly in the centre. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very soft in the middle, but not too runny once cooled. It won’t rise but will puff up slightly during baking. Cool for 20 minutes before removing from the tin.
  • Dust with icing sugar. Serve with whipped cream.