Tag Archives: kake

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.

Kransekage / Kransekake – the traditional Nordic celebration cake

August 21, 2013 | 1 Comment

Kransekage / Kransekake literally means ‘ring cake’. It’s a traditional Norwegian and Danish celebration cake (Weddings, Christenings, New Year’s Eve and National Days… ) made from baked marzipan, shaped into rings and then stacked as high as
required. It’s very rich so not much is needed (it’s usually served at the Coffee course – a bit as a petit four).

As you can imagine, a real kransekage is made from pure almond paste (nothing like the cheap stuff used for normal cake decorating). It’s a hard cake to make, taking many hours of shaping, baking and decorating.

We don’t make these at Scandikitchen – but we get asked about these cakes a lot and we recommend our good friend Karen from Karen’s Kitchen.

You can contact Karen’s Kitchen by sending her an e-mail. – karenskitchen2@yahoo.co.uk.

She’s very nice and super skilled in this department. In fact, she makes great cakes for all occasions. Tell her we said ‘Hi’.

If you’re thinking of making your own, this is the type of marzipan you need to make the real deal: Click here to buy Odense 60% ‘ren rå’ marzipan 

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