Hi everyone, In case you want to skip straight down to the cake recipe, click here, but otherwise I’m going to start off by complaining a bit today, and the thing I’m complaining about has me pretty irked so you’ll have to excuse my tone, just this once :). I’m sure many of you will remember my recent giveaway. In the end, it was won by two wonderful people, with wonderful blogs, which I enjoy reading a great deal, and many of the people who entered are fantastic people. Some of them I didn’t know… new visitors – that’s not a problem either – it’s nice to meet new people! I like to run such giveaways because I like to make people happy; I like to interact with the blogging community and fellow foodies and for me, it’s a fun way of celebrating my own personal milestones.
Perhaps there are a few people who don’t think though – I’m not a company, I’m not some faceless corporation. No – this blog is all me; I don’t get sponsored, I pay for the items I give away out of my own pocket. I pick the items myself because I feel they will be appreciated and I like seeing peoples’ reactions when they’ve won.
“Well, that’s what happened, right? If the giveaway was won by two great people, and you got to interact with loads of nice people, why are you complaining?”, you may be wondering.
I’ll tell you why; I gave people the opportunity of entering multiple times – “all you gotta do is leave a comment”, I say, “like me on some social media sites for more chances at winning” – so people did. That’s great, and you know – it’s not like you’re being tied into some life-long contract with obligations to me by clicking “Like” on Facebook, or subscribing to me on Twitter or by email. You’re free to un-Like, un-follow, unsubscribe and so forth any time you want. I can understand that in this day and age, with all this social media stuff, sometimes it’s information overload. If you “un-everything” within 2 hours of my giveaway results post going live though… – well, how do you think that makes me feel?
Someone did exactly this. They went and unsubscribed/unfollowed/unliked everything as soon as they found they hadn’t won. Of course, the chances of them reading this are pretty much nil, but for the record, I’ll tell you how that makes me feel:
You appear from nowhere, you enter a friendly giveaway without actually giving a damn about me and then you take off without a trace? It makes me think that you’re greedy, mean-spirited and selfish. Way to kill the mood! I wish you would enter a future giveaway here just so I can have the pleasure of banning you!
Perhaps I’m being too naive or taking things too personally… what can I say – I’m a sensitive soul :(. I’m just so glad that they didn’t win, and people who actually deserved it did.
Anyway – big deep breath – on to happier things. I announced a few weeks ago that I would make a few changes just to keep things fresh: monthly round-ups and book reviews every month were two of them. The last change I was keeping secret but I can reveal today – I got an upgrade!
Aside from the camera-porn, what is my change though? Well, I’ve been wanting to improve my videos – to give people a real reason to watch them. After watching some other food videos on various blogs I felt rather inspired and my other camera, a Canon EOS 400D, was starting to get a bit aged. Stay tuned for my new videos folks – featuring yours truly in full HD! I hope to have my first one up within a couple of weeks :).
Time for some Kladdkaka…
Today’s recipe – I promised you a non-fail Swedish cake and so here it is. It’s probably one of my favourite cakes, and if you go to pretty much any coffee-shop in Sweden you’ll find big wedges of kladdkaka on sale, usually with whipped cream on top. If you want to try another Swedish cake, give my “Rooster Cake” or Tuppkaka a try as well. Anyway – a bit of explanation about the name – Kladdig means “sticky” in Swedish and kaka of course means “cake”, so what you have is a “sticky cake”, and very delicious and sticky it is too.
Soft, gooey and chocolatey… give it a try – you’ll love it 🙂 – best of all, kladdkaka is lightening fast to make and cheap as chips as well!
I hope you enjoy the kladdkaka recipe. Take care everyone – see you back on Sunday!
[learn_more caption=”Video Recipe”]
This traditional Swedish cake is wonderfully soft, gooey, and chocolatey. Not too sweet, it's a perfect accompaniment to a cup of tea or coffee at any time of day.
- 200g Caster Sugar
- 140g Plain Flour
- 50g Cocoa Powder
- 2tsps Baking Powder
- 2tsps Vanilla Sugar
- 120g Butter
- 2 eggs
- Start off by preheating your oven to 175 degrees Celsius. Blend the sugar, flour, cocoa powder, baking powder and vanilla sugar in a bowl. Melt the butter in a pan or the microwave and pour in. Mix well and finally crack in the eggs and beat together to form a thick batter.
- Grease a round 20cm tin. If the tin has a tendency to stick, consider lining the bottom with greaseproof paper as well. Spoon the batter into the tin and smooth out to the edges.
- Bake in the preheated oven for 25 minutes before removing and allowing to cool for ~10 minutes before carefully removing from the tin. Try not to over-bake the cake. If you do the gooey consistency of the cake may be lost.
- Enjoy with some raspberries and whipped cream, or just on its own, for a soft, chocolatey treat.