Tag Archives: cake

Sticky Chocolate & Coconut Cake – Ryttarkaka

January 24, 2018 | Leave a comment


Ryttarkaka – Sticky Chocolate & Coconut Cake

A classic mixture of two much loved cakes: The sticky chocolate cake and the topping that goes on the Dream cake – gooey coconut. So very delicious!

It is very important not to over bake this – the base needs to be gooey, as in Brownie gooey and a bit more. Some Swedes like this almost runny – I do prefer it just set. Watch out on the baking time – as soon as the chocolate cake can take the topping so it does not seep into the batter, this is when you add it. Then you bake until golden on top and still gooey in the middle.

Baking times vary by oven so only use this as a guideline.

Yield: 15-18 pieces.


200g butter

50g dark chocolate

300g caster sugar

4 eggs

150g plain flour

40g cacao powder

1 tsp vanilla sugar or extract

Pinch of salt



120g butter

60g light brown sugar

100ml golden syrup

150ml cream

100g desiccated coconut and 100g coconut chips (or use all desiccated)



Turn the oven to 170C

Melt the butter in a saucepan then add the chocolate and stir (it will melt)

Whisk eggs and sugar until very airy and light in a stand mixer.

Combine salt, flour and vanilla (if using vanilla powder, if liquid add to the sugar and egg).

Sift in the flour and combine, add the melted butter and chocolate and fold until smooth.

Pour into a 20x30cm lined baking tins and bake for around 10-12 minutes until just setting. Meanwhile, in a saucepan, heat up the ingredients for the topping on a slow heat until combines and liquid. As soon as the top as set on the chocolate base, carefully pour over the coconut topping evenly. Bake for a further 10 minutes – if needed – and keep checking, ensuring the toping does not go too dark.

The cake is ready to have the topping on when the top of the chocolate has just set, so do check. If the chocolate cake has baked too quickly, simply don’t leave the topping in for the full ten minutes but take out early.

Leave to cool down, the serve. It is fine if the middle is sticky and under baked – this is how a Swedish Sticky chocolate should be. Better under baked than over-baked.

FIKA – The Connoisseur’s Guide to Cake & Drink Pairings

March 17, 2016 | Leave a comment

Fika – The Connoisseur’s Guide to Cake & Drink Pairings

Aaaaah, Fika. That untranslatable, slightly odd-sounding Swedish word which encompasses so much loveliness. Fika may just be our favourite Swedish word ever.

Not sure what Fika is? Here’s an in-depth explanation of the meaning of ‘Fika’ for you. In essence, fika can be described as follows; ‘meet up, have a coffee and a chit-chat’. It often also includes something baked, sweet and comforting.
Fika can be a bit of a challenge – how on earth are you meant to decide on which treat to enjoy? Well – fear no more, we have asked our leading lady in the café, beautiful Tina, to share her best cake and drink pairings for us. Over to Tina;

10 Tasty Ways to Fika

Cinnamon Bun & Americano
The body of an americano can stand up to the enriched dough of a cinnamon bun, and that sticky-sweet spicy centre and crunch of pearl sugar brings out the natural sweetness of our lovely roasted Monmouth coffee. Good morning! (Or any time of day, to be honest.)

Punschrulle & Espresso
For an instant, intense hit, you can’t go wrong with our strong, aromatic coffee cutting through rich marzipan-chocolate, followed by that subtle liquor-flavoured kick. This powerful combination is a guaranteed pick-me-up. If Punschrulle isn’t your thing, try one of our other sweet Delicato treats on offer.

Kladdkaka & Organic Fog Green Tea
The Wild Card. The intense sweetness of this brownie-cake is tempered by the smoky, leafy flavour of the green tea, which refreshes the palate of the cake’s stickiness and the accompanying whipped cream’s richness (and helps you feel slightly less guilty for your indulgence).

Apple and Cinnamon Cake & English Breakfast
Cinnamon goes wonderfully with a classic black tea, and the bright, fresh bite of the sweet apples and vanilla creme complements the subtle astringency of the tea’s tannins. Our Apple Cake is also the top choice for a breakfast cake, so this union was clearly meant to be.

Banana and Pecan Cake & O’Boy Hot Chocolate or Mocha
Chocolate, bananas and pecan nuts – can there be a better combination? Throw in a shot of coffee for that extra kick. To dial up the exotic nature of the cake’s ingredients, have your hot O’Boy/mocha made with coconut milk.

Love Cake & Latte
Just enough coffee to compliment the mocha-coconut topping without detracting from the flavour of the cake or overwhelming your tastebuds, whilst the silky milk goes wonderfully with that decadent chocolate sponge.

Carrot Cake & Peppermint
Peppermint rounds off the sweetness of the cream cheese icing, complimenting the zesty lime on top, whilst bringing out the flavour of the pine nuts, but is delicate enough to let the soft, spicy sponge dominate.

Dream Cake & Cappuccino or Flat White
A stronger coffee flavour cuts the the caramel-sweetness of the coconut topping, whilst bringing out the vanilla aroma of the sponge, and the light, fresh milk brings together and rounds off the flavours and textures of the cake.

Tosca Cake & Swedish Filter Coffee
Thinner but flavoursome coffee softens the dense, marzipan-enriched sponge, and the coffee cuts through and heightens the intense caramel crunch of the almond topping. (I like to dip my Tosca cake into my filter coffee like some kind of fika heathen – but trust me: try it once and you’ll be a convert to the true British tradition of dunking forever.)

Gluten-Free Dark Chocolate Orange Brownie & Earl Grey
The bergamot of the Earl Grey compliments the orange of the brownie beautifully and the tea’s brightness lightens up the strong, dark chocolate.

..if that made you fancy a fika – call a friend and head over to our café. Or, browse our range of Scandi cakes and biscuits for a little Swedish Fika-feeling delivered to your door.

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