February 16, 2008
We were recently given a copy of the book, "Things Swedish," by Mari Hemming (Albert Bonniers Forlag, 2001) that had a few recipes that I wanted to try making for us. The first recipe I tried was Swedish meatballs and they turned out so well my family has been talking about them ever since. Then there were cookie, cinnamon bun and cake recipes that were tantalizing me, however it was the Kronans kaka ( The Crown's Reward) was enticing me into the kitchen.
Made with almonds, potatoes, sugar and butter, Kronans kaka sounded delightfully rich. However, I would need to change out a few problem ingredients for those that don't get our allergies going. I switched out the potatoes for Jersey sweet potatoes, halved the required butter with vegetable shortening and replaced the sugar with agave syrup. Next I added some psyllium (plantago) seed meal to hold the cake together.
Mild in flavor, the Jersey sweet potato is less sweet than orange fleshed sweet potatoes and their flesh is drier. They share the same nutrient profile as the orange fleshed varieties making then high in calcium, magnesium, phosphorous, potassium, Vitamin A, Vitamin C, Vitamin K and betaine. The yellow fleshed Jersey sweet potato worked beautifully in this recipe and kept the cake mild in flavor.
My husband and I thoroughly enjoyed this cake and had a slice for breakfast over the weekend. My children weren't fond of the dark crust that this cake developed while baking, but enjoyed it once I removed the crust for them. This cake tasted the best several days after I made it, when all the flavors had fully melded together. This recipe is a keeper and destined to be made again soon.
This recipe is being submitted to the Gluten Free Teatime Treats baking event hosted by Naomi of Straight Into Bed Cakefree and Dried.
1 cup (150 g) ground almonds
1 cup (150 g) butter or 1/2 cup butter & 1/2 cup vegetable shortening
2/3 cup agave syrup or 3/4 cup cane sugar
2/3 cup Jersey sweet potatoes (yellow fleshed), baked & mashed
2 Tb psyllium (plantago) seed meal
1/8 tsp almond extract
1 cup (200 ml) powdered sugar
1 - 2 Tb almond milk
1. Line an 8 inch spring form pan with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
2. In a medium bowl, stir butter, vegetable shortening until creamed. Slowly add the agave syrup and stir together.
3. Plop in one egg yolk at a time and stir well. Then dump in the almond meal, psyllium seed meal and mashed potatoes.
4. Whisk the egg whites until they hold a firm peak and then gently fold them into the cake mixture.
5. Spread mixture in the springform pan. Bake in lower part of the oven at 350 degrees Fahrenheit for 1 hour to 1 hour 15 minutes. Note: The cake will be slightly sticky. Allow to cool before glazing the top.
6. In a small bowl, dump in the powdered sugar, almond extract and almond milk. Stir together and work out any clumps of powdered sugar with the back of the spoon. Then spread the glaze on the top of the cake and sprinkle with chopped almonds. Serves 8.