ONE of my favourite fika recipes is the simple Kladdkaka (Sticky Chocolate Cake).

It bakes flat, is naturally gluten free and uses a handful of simple ingredients to create a rich, moist, chocolatey disc.

Eat cold in slices or warm like a fondant.


70g Ground Almonds

115g unsalted butter

2 eggs

180g sugar

40g cocoa powder

1/4 tsp salt


1.Preheat oven to 350F or 175c and line a 9 inch (23cm) spring form pan or round baking dish.

2.Melt the butter and leave to cool slightly.

3.Whisk together the eggs and sugar until light and foamy.

4.Combine all ingredients together and mix until smooth 5. Pour mixture into the pan and bake for 20 minutes.

6.Cool completely before removing from the pan.