This whole thing with the lockdown has for some reason made me very nostalgic and I’m constantly finding myself baking and making things I used to eat when I was a kid.
The other day I was thinking of this cake I used to make every weekend when I was like 10 years old.
Kärleksmums (pronounced shair-le-k moo-hm-s) is another classic Swedish treat. If you’re translating it word by word it basically means ‘love yums’ – and yes you just learned how to say love in Swedish – which is always a nice word to know and this basically means this blog is the next rosetta stone – so you welc.
This is similar to brownies BUT a lot fluffier and moist and not as intense in it’s flavour. Personally, I love the little kick the coffee flavoured frosting gives the cake but if you don’t like the taste of coffee – just make the frosting without it.
I hope you’ll enjoy this Swedish staple. Bon Shabétit!
150 g butter
2 ½ dl granulated sugar
2 tsp vanilla extract
3 tbsp cacao powder
3tsp baking powder
1.5 dl milk
4.5 dl plain flour
Frosting and Garnish
40 g butter
4 tbsp brewed coffee, cold (you can’t skip this part if you don’t like the taste of coffee)
1 tsp cacao powder
3 dl icing sugar
- Preheat the oven to 200 degrees.
- Melt the butter and pour it in a bowl and whisk in the sugar and egg until light and airy (I whisked it for 2 minutes using an electric whisk).
- Add baking powder, vanilla extract, and cacao powder. Whisk it until it’s an even paste.
- Mix in the flour and milk and mix until even.
- Pour the mixture into a pan (with some non-stick baking sheet) and bake it for 15 minutes.
- While the cake is baking – make the icing. Start by melting the butter, and add all the reaming ingredients to it and mix thoroughly. If you don’t have icing sugar, just grind regular sugar down to powder in a food processor.
- Once the cake is done, take it out and let it cool for 5 minutes. Then spread the icing on top of the cake, then sprinkle with coconut. Cut into squares and enjoy with a hot drink.