Glutenfree ”BUTTERKAKA” - Cinnamon roll cake

- In sponsored collaboration with Garantskafferiet - 

 Glutenfree Cinnamon Roll Cake - Swedish Butterkaka | The Nordic Kitchen

Glutenfree Cinnamon Roll Cake - Swedish Butterkaka | The Nordic Kitchen

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?

 Glutenfree Cinnamon Roll Cake - Swedish Butterkaka | The Nordic Kitchen

Glutenfree Cinnamon Roll Cake - Swedish Butterkaka | The Nordic Kitchen

 Glutenfree Cinnamon Roll Cake - Swedish Butterkaka | The Nordic Kitchen

Glutenfree Cinnamon Roll Cake - Swedish Butterkaka | The Nordic Kitchen

Swedish ”Butterkaka”

Makes 2 cakes 

Cinnamon rolls

50 g butter or coconut oil
25 g fresh yeast
7 dl | 700 ml milk of your choice (I used oat milk)
1 egg
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

Custard

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

Almond paste 

60 g almond flour
1-2 tbsp coconut sugar
60 g soft butter
3 tsp cinnamon

Egg Wash

1 egg, beaten
Pearl sugar or chopped almonds

Directions

Cinnamon rolls 

  1. Melt the butter.

  2. Stir together yeast, milk, egg, egg white and sugar in a baking bowl.

  3. Add the melted butter and stir carefully. Let cool to 37°C (98.5°F)

  4. In another bowl, combine the remaining dry ingredients and add them to the batter. Stir for a minute or two.

  5. Cover the bowl with a cloth and leave to rise for about an hour, or until doubled in size.

  6. Meanwhile, prepare the custard and the almond paste (see instructions below).

Custard

  1. In a saucepan, whisk together milk, sugar, cornstarch and egg yolks.

  2. Heat gently while stirring with a spoon or whisk, until the custard has thickened.

  3. Remove from heat, add vanilla and let cool.

Almond paste

  1. Put the almond flour, coconut sugar, butter and cinnamon in a food processor and mix until well combined.

Assemble the cake 

  1. Divide the dough into two parts. Roll out the first piece into a large rectangle (like 25 x 50 cm).

  2. Spread the almond paste over the dough.

  3. Pour the custard over the almond paste covered though and even it out.

  4. Roll up the dough from the long side until you have a somewhat 50 cm long roll.

  5. Cut the roll into 15 pieces.

  6. Grease a baking pan with butter and place the rolls (cut side up) in it. Leave a little space between the rolls.

  7. Cover the pan with a cloth and let rise for about 40 minutes.

  8. Brush your buns with the beaten egg and sprinkle with pearl sugar.

  9. Bake in the lower part of the oven for about 30 minutes, or until golden brown.

  10. Repeat with the other part of the dough.

 Glutenfree Cinnamon Roll Cake - Swedish Butterkaka | The Nordic Kitchen

Glutenfree Cinnamon Roll Cake - Swedish Butterkaka | The Nordic Kitchen