I’m obsessed with cake tins. I must have about a dozen already.
I’m prepared for any kind of Cake Tin emergency. You name your party and I bet I have a tin to match.
Some tins are perhaps more obvious than other.
Like my super cute gingerbread man tin and the equally adorable snowman tin. I also have Halloween covered with my Skull and Pumpkin tins.
I also have a Swedish Dala Häst tin, a Crayfish tin, a Darth Vader tin and a Spider man tin.
I also have more “traditional” shaped Socker Kaka cake tins.
Us Swedes do love a Socker kaka. And who can blame us, they’re delicious and easy to make. And goes so well with coffee.
A triple threat type of cake.
A traditional Socker Kaka was one of the first cakes I learned to make.
Speaking of tins, I recently acquired this beauty. How gorgeous?! It’s from the American company Nordic Ware.
But it’s no use having lots of tins if you’re not going to use it so today I tried making a Swedish classic sponge Cake, a Tiger Kaka.
I added some home made hazelnut butter too. We don’t buy the ready made kind… (I’m sure you’ve all seen the super cute banner advert. If not, here you go)
Anyway, adding the hazelnut butter made it even more scrumptious.
Here’s the recipe:
Jessica’s Tiger kaka
4 dl flour
2 1/2 dl caster sugar
1 tsp baking powder
Pinch of salt
Dash of vanilla extract
50 g margarine
1 dl milk or single cream
2 tbsp cacao
2 tbsp hazelnut butter
Heat your oven to 160°C (fan assisted)
Butter your cake tin and add the bread crumbs.
Whisk your butter and sugar until the mixture is light and fluffy. Add your eggs, one at a time.
Mix the dry ingredients, add the milk and gently fold into your butter and sugar mixture.
Put a 1/3 of your batter into a bowl. Mix in the cacao.
Add vanilla to the other batter mix.
Put the vanilla batter into your tin. Add the hazelnut butter into little chunks. And finally, pour over your cacao mixture. Using a fork, gently mix the two different batters and nut butter together. It doesn’t have to be precise.
Put your cake in the bottom part of the oven for about 45-60 minutes.
Check with a cake stick, if the batter comes off the stick then it’s done!
Let the cake cool for 5 minutes inside the tin.
Take the cake out of the tin and let it cool on a rack.
Once cooled you can dust some icing on top or just leave it as it is.