I know, your first question is probably “What the $#!! is Sandkaka”. Well I can tell you one thing, it’s DELISH! I had never heard of it before myself until I stumbled upon this article for 14 Must-Try Decadent Cakes from Around the World. It’s the same article where I got the inspiration for my Bolo de Fuba recipe (which is also super yummy so check it out as well).
According to the article Sandkaka is a Swedish cake, and translates to Sand Cake. The name most likely represents the melt in your mouth texture that comes from…wait for it…potato flour! Yes, this cake is made with potato flour along with eggs, butter, sugar and a bit of brandy. Which also means it is gluten-free (added bonus).
It sounded so interesting I started researching recipes and found only ones in Swedish. Once again thanks to Google translate I was able to piece together a recipe and after some trial and error have come up with one I think is worthy to share. It’s actually a pretty easy cake to put together…
As with most cake recipes I always recommend getting all your ingredients measured out before you start baking (see: mis en place). Sift together all the dry ingredients into a bowl. Soften your butter (in the microwave at half power if necessary), measure out your sugar and put your eggs in a bowl of warm water to bring them to room temperature. Oh, and don’t forget to preheat the oven to 350F.
I love Bob’s Red Mill (as you may have noticed from some of my other posts) so it’s no surprise that I chose Bob’s Red Mill Potato Flour to make this recipe. Whatever brand you choose just make sure you sue potato FLOUR not potato starch, they not the same thing.
For the brandy I used some apple brandy I had on hand, but you could really get creative and use whatever you like! Once you have all your ingredients together you can cream the butter, sugar and vanilla in the bowl of a stand mixer for about 3 minutes, or until pale and fluffy.
While it is mixing I like to grease my pan with baker’s spray (Baker’s Joy or Pam with Flour are two I always use). NOTE: If you are making this for someone who is gluten-free then you shouldn’t use Baker’s Joy or Pam with Flour since they contain flour (which has gluten). Instead you can use just a plain oil spray and line the pan with parchment. I made this cake in a loaf pan, but you could probably make it in a bundt pan as well. I like to use a silicone pastry brush to spread the spray around, this especially helps if you decide to use a bundt pan.
Once the butter has been well “creamed” scrap down the sides of the bowl and add the eggs one at a time. Finally add the dry ingredients alternating with the brandy. The final batter will be very thick.
Spread the batter into your prepared pan, making sure you smooth it down well. I also bang it on the counter (lay a towel down first to soften the noise) at least 10-15 times to get out any air bubbles and make sure the batter has fully settled.
Bake the cake for about 40 minutes or until a wooden toothpick comes out clean. Let it cool on a rack for 10 minutes then un-mold. You could also just serve it from the loaf pan if you want. This cake is so yummy it doesn’t need any accompaniment, but you could serve it with a dash of powdered sugar or a dollop of whipped cream.
For more international recipes check out my eBook series: Cakes without Borders. Each book has completely unique recipes based on ingredients and flavors from around the world.
Swedish Sandkaka (Sandcake) Recipe
- 1 cup (6.1 oz) potato flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup (8 oz) unsalted butter
- 1 cup (7.3 oz) granulated sugar
- 1 tsp vanilla
- 3 large large eggs (5.25 ounces)
- 2 Tbsp Brandy (or liqueur of your choice)
Preheat oven to 350°F. Grease a small loaf pan with baker's spray (be sure to use a plain oil spray with no flour to make this recipe truly gluten-free).
Place the unbroken eggs in a bowl of warm water to bring them to room temperature, set aside.
Measure out the potato flour using the dip and sweep method or by weight. Sift the flour and baking powder into a mixing bowl. Add the salt and whisk well to combine, set aside.
In the bowl of a stand mixer cream the softened butter on medium speed for 1 minute. If your butter is cold you can bring it to room temperature by microwaving on half power for 20-30 second intervals until soft. Check the butter often to prevent it from melting completely.
Scrape down the sides of the bowl then add the sugar to the butter. Beat for a few seconds to incorporate the sugar then add the vanilla extract. Beat on medium-high for 3 minutes .
Scrape down the sides of the bowl. Remove the eggs from the warm water and add them to the bowl one at a time, mixing on low speed for about 30 seconds after each addition. Be sure to scrape the bowl in between additions.
Add the potato flour mixture in 2-3 batches alternating with the Brandy. Scrape down the sides of the bowl and mix well (about 30-40 seconds) after each addition.
Pour the batter into the prepared pan and smooth with a spatula. Firmly tap the pan on a counter a few times to eliminate any air bubbles. Bake @ 350°F for 40-45 minutes or until a wooden toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then remove onto a cooling rack.
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