Kärleksmums

 

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!

Ingredients:

Cake

150 g butter
2 eggs
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
Desiccated coconut

 

Method:

  • 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.

 

 

Swedish Midsummer Cake

Happy Midsummer everyone! This is one of Sweden’s most celebrated holidays and as a fellow Swede I love to celebrate it no matter where I live. Traditionally, people pick flowers and create the cutest floral crowns, dance around a pole (not those type of poles – a midsummer pole), drink lots of booze and have a table full of delicious summer foods, including lots of fish (we’re talking all sorts – grilled, smoked, pickled, cured) and potatoes.

My favourite thing to eat from that table is a strawberry cake that is so delightful that if summer was a flavour – this cake would be it. The best part? It’s ridiculously easy to make.

So, if you want to have a post-midsummer party or just an excuse for eating more cake, go make this asap. Bon Shabétit!

 

Ingredients

Sponge-cake

4 eggs
2 dl caster sugar
1 tsp vanilla extract
2 dl plain flour
2 tsp baking powder
butter (for the cake tin)

Decoration

200g strawberries
2 bananas
4 dl double cream
1 tsp vanilla extract
15(ish) fresh mint leaves

 

Method

  • Warm the oven to 175 degrees.
  • Whisk the egg and sugar until light and fluffy, I whisked it for for 3 ½ minutes.
  • Mix flour and baking powder in a small bowl and gently fold them into the whisked eggs. Mix gently and then pour it in the buttered cake tin and bake for 27 minutes.
  • Turn it out from the tin and let it cool.
  • Once the cake is cold, cut it into 3 layers (you can easy do this via the knife and thread technique).
  • Whisk the cream and vanilla extract, until it goes firm.
  • Chop all the bananas and strawberries and start layering it – like a lasagna (cream -> banana –> strawberry and on to the next layer). Once you are done with the layering, you can add cream to the sides and decorate the top the way you want to. I made it like a hedgehog this year and added mint leaves on the side to represent the greenery of summer.

 

Walnut & Chocolate Banana Cake

This one is my family’s favourite. First of all, for me the combination of banana, walnuts and chocolates is heavenly. My favourite ice cream of all time was ben and jerry’s chunky monkey but they stopped making it due to ‘low levels of demand’ and THEN they have the audacity to bring it back but as a non-diary version and it’s just not the same knowhatiamsayin. I’m aware that this story has nothing to do with banana cake but this topic really brings out the inner Karen in me.

Anyways, so I decided to put this golden trio into a cake instead and nothing has been the same since *UBER dramatic*. No seriously though, a piece of this warm banana cake with a cup of aromatic black tea on a cold rainy day will give you the ultimate ‘Bon Shabétit’ ambiance.

 

Ingredients

75g butter, melted
2 ½ dl sugar
2 tbsp milk
¼ tsp salt
1 tsp vanilla sugar (or vanilla extract)
2 eggs
2 ripe bananas, mashed
100g chocolate (dark or milk… doesn’t matter), chopped
2 ½ dl flour
1 tsp baking soda
a handful of walnuts, chopped

 

Method

  • Put the oven on 175 degrees
  • Melt butter – let it cool down. Mix it with sugar, milk, salt and vanilla sugar.
  • Split the eggs and mix in the egg yolks.
  • Mash the bananas and pour it into the mixture.
  • Chop the chocolate and walnuts and pour it into the mixture.
  • Mix flour and baking soda and pour it into the mixture.
  • Wisp the egg whites until it gets stiff. (Also, this is where you do the mandatory ‘hold the bowl over your head’ to check if it’s ready).
  • Mix the stiff egg whites in the mixture and just mix it with a spoon so it becomes even.
  • Pour it in to a baking tray and bake it for 30-35 min in the middle of the oven.

 

 

Bon Shabétit!