The text message from Son asking for the failed cake recipe reached me shortly after Daughter and I had witnessed Matt Smith miss our train in Milton Keynes. Which, it has to be said, he did with considerable skill. Mind you, he was merely Jim Taylor from Philip Pullman’s Sally Lockhart in those days.
We were about to see Tim Bowler’s Starseeker on the stage, and we were in Northampton, so had very limited access to any recipes at all. The job went to the Resident IT Consultant, who had to find this alien recipe book featuring half-baked cakes, and pass the relevant one on to Son, sitting in the Swedish wardrobe, waiting to show off for a picnic with Dodo.
As you can tell, I don’t know what to call this cake. But do have a slice, to help me celebrate seven years of blogging. It’s hard. Well, actually, it isn’t. It’s mostly soft and gooey. Failed. On purpose. (I am of course talking about the cake now. Not the blogging, which isn’t gooey at all.)
When I left the old country many years ago, it was still adhering to rules like cake should be spongy and rise beautifully in the oven and all that. 15 years into my foreign existence, I woke up to the fact that there is something called kladdkaka. We learned about it in church. After church. For coffee. But as it was chocolate I could never try it.
It’s all over Sweden these days (hardly surprising with runny cake) and Offspring have eaten their way through a lot of it. Years later I found myself the owner of a recipe book containing nothing but versions of kladdkaka. The author of this book rather charmingly referred back to her childhood when she had never heard of calories, so baked and ate one of these a day.
Sounds like heaven, if you ask me.
One day last week I got so annoyed over a missing ingredient for something else, that I decided to make failed cake myself, using carob instead of cocoa. (It was a bit dry, to be honest.) So despite having heard about calories, I had another go. It was so runny the Resident IT Consultant had to be polite about the result. (Perhaps I should have let it cool first?) I’m suspecting I might have to experiment and fail some more cake before I get it just right.
It’s good with whipped cream. In case you wondered. And since we are celebrating, that’s absolutely fine.