São Toméan Spettkaka

Ingredients

In this adaptation, the traditional Swedish Spettkaka is transformed into a São Toméan delight by incorporating cocoa powder, a staple ingredient in São Tomé and Príncipe's cuisine. The addition of cocoa powder infuses the cake with a rich chocolate flavor, adding a unique twist to the original recipe. We alse have the original recipe for Skånsk spettkaka, so you can check it out.

• 8 eggs 8 eggs
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) cocoa powder 1/4 cup (30g) cocoa powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 39g, 25g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Separate the egg yolks from the whites. In a large mixing bowl, beat the egg yolks with sugar until light and fluffy.
3. 3.
   In a separate bowl, sift together the flour and cocoa powder.
4. 4.
   Gradually add the flour mixture to the egg yolk mixture, stirring gently until well combined.
5. 5.
   In another clean bowl, beat the egg whites until stiff peaks form.
6. 6.
   Gently fold the beaten egg whites into the batter, followed by the vanilla and almond extracts.
7. 7.
   Pour the batter into a spettkaka mold or a round cake pan.
8. 8.
   Bake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
10. 10.
    Once cooled, dust the São Toméan Spettkaka with powdered sugar before serving.

Treat your ingredients with care...

• Cocoa powder — Use high-quality cocoa powder for the best flavor and richness in the cake.
• Almond extract — If you prefer a milder almond flavor, reduce the amount of almond extract to 1/4 teaspoon.
• Spettkaka mold — If you don't have a spettkaka mold, you can use a round cake pan instead. However, the unique shape of the spettkaka mold adds to the authenticity of the dish.

Tips & Tricks

• To achieve a light and fluffy texture, make sure to beat the egg whites until stiff peaks form before folding them into the batter.
• Dust the spettkaka with powdered sugar just before serving to enhance its visual appeal.
• Serve the São Toméan Spettkaka with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• For a festive touch, decorate the cake with chocolate shavings or fresh berries.

Serving advice

Slice the São Toméan Spettkaka into thin wedges and serve it as a delightful dessert after a delicious São Toméan meal. It pairs perfectly with a cup of coffee or tea.

Presentation advice

Present the São Toméan Spettkaka on a decorative cake stand or platter. Dust it generously with powdered sugar and garnish with fresh berries or chocolate shavings for an elegant and inviting presentation.