It have been the most amazing weather here the last week, 17 degrees and sunny. And also, yesterday was a bank holiday (or as we call them – red day) so the weekend suddenly felt twice as long.
I spent most of my day off in my garden, planting and sunbathing. Somehow I managed to get the most amazing sunburn, just on my elbows. Nowhere else. So I´m going for the long-sleeves today.
I also bought a barbecue, one of those small portable ones. So tonight I´m going to throw some burgers on the grill, with beer (not on the grill) and good company. I can’t wait.
Do you remember the classic recipe for Swedish Kladdkaka I posted this Easter? This recipe is almost like the classic recipes little sister. Still rich from the browned butter and crazy gooey, but fresher and more summery. I served this when I had a group of people over and it was one big crowdpleaser.
You will need;
150 g butter
1 cup caster sugar
0,5 cups flour
2 tbs vanilla sugar (or 1 tbs vanilla extract)
Preheat the oven to 160 degrees. Then grease a round baking pan with a loose bottom (approximately 20-25 cm in diameter) with some butter, add in some shredded coconut and move it around so it sticks to the butter inside the pan.
Brown the butter on a pan on medium heat until it goes golden and starts to get a nutty flavor. Let it cool down completely. Wash the lemons carefully, zest them into the butter and squeeze out the juice. Set aside.
Whisk the eggs and sugar in a bowl until it becomes white and fluffy. Mix the flour and vanilla sugar before folding it into the egg-mixture. Add in the butter with lemon in it. Fold together gently until everything is combined.
Pour the batter into the baking pan and bake in the oven for about 20-25 min, it should still be gooey in the middle. Let cool and then store in the fridge until serving. Serve with fresh strawberries and softly whipped cream.