– In sponsored collaboration with Garantskafferiet –
In English, ”Butterkaka” would probably be called grumpy cake, but the name has nothing to do with being grumpy. Instead, the name is a combination of English and Swedish, where one has used the English word for ”butter” and the Swedish word for cake (kaka) – butterkaka. So, I guess a better name would be ”butter cake”, but it sounds pretty disgusting, don’t you think? I mean, a cake made of butter… But it isn’t. Instead, it’s a bunch of cinnamon rolls put together in a baking pan. The cinnamon rolls are filled with almond paste and custard. The result? Heaven!
Garantskafferiet recently sent me their new almond flour and I wanted to make something that was not macarons. So, after much thinking (and looking through old cookbooks), I decided to make this traditional Swedish cake, which I had never made before. I used my old recipe for cinnamon rolls and basically, I just changed the filling. Super simple and super delicious! Let’s move on to the recipe, shall we?
Makes 2 cakes
50 g butter or coconut oil
25 g fresh yeast
7 dl | 700 ml milk of your choice (I used oat milk)
1 egg white
50 g sugar (coconut or granulated)
1/2 tsp salt
3,5 dl | 200 g rice flour
2 dl | 125 g oat flour
1 1/4 dl | 75 g corn flour
2 dl | 125 g potato starch
4 tbsp psyllium husk
2 dl | 200 ml milk of your choice (I used oat milk)
2 tsp coconut sugar
1 1/2 tbsp cornflour
2 egg yolks
1/2 tsp ground vanilla
60 g almond flour
1-2 tbsp coconut sugar
60 g soft butter
3 tsp cinnamon
1 egg, beaten
Pearl sugar or chopped almonds
- Melt the butter.
- Stir together yeast, milk, egg, egg white and sugar in a baking bowl.
- Add the melted butter and stir carefully. Let cool to 37°C (98.5°F)
- In another bowl, combine the remaining dry ingredients and add them to the batter. Stir for a minute or two.
- Cover the bowl with a cloth and leave to rise for about an hour, or until doubled in size.
- Meanwhile, prepare the custard and the almond paste (see instructions below).
- In a saucepan, whisk together milk, sugar, cornstarch and egg yolks.
- Heat gently while stirring with a spoon or whisk, until the custard has thickened.
- Remove from heat, add vanilla and let cool.
- Put the almond flour, coconut sugar, butter and cinnamon in a food processor and mix until well combined.
Assemble the cake
- Divide the dough into two parts. Roll out the first piece into a large rectangle (like 25 x 50 cm).
- Spread the almond paste over the dough.
- Pour the custard over the almond paste covered though and even it out.
- Roll up the dough from the long side until you have a somewhat 50 cm long roll.
- Cut the roll into 15 pieces.
- Grease a baking pan with butter and place the rolls (cut side up) in it. Leave a little space between the rolls.
- Cover the pan with a cloth and let rise for about 40 minutes.
- Brush your buns with the beaten egg and sprinkle with pearl sugar.
- Bake in the lower part of the oven for about 30 minutes, or until golden brown.
- Repeat with the other part of the dough.