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Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Yields: 8 cuts
This recipe is translated from Swedish, so the measurements are in Litre. Teaspoon and tablespoon measurements seem to be the same, a teaspoon is 5 ml and a tablespoon is 15 ml. Some like the mudcake cold, but personally I prefer to eat it as soon as I can without getting a burn.
- 3 dl sugar
- 1 1/2 dl wheat flour
- 1 teaspoon vanilla sugar
- 1/2 teaspoon salt
- 4 1/2 tablespoon cocoa
- 1 1/2 dl soft margarine
- 2 1/2 dl crème fraîche (24% fat content in the original recipe)
- 1 lime, grated peel and lime juice
- 2 1/2 teaspoon vanilla sugar
- Mix all dry ingredients in a bowl.
- Stir in the eggs and the soft margarine.
- Pour the mix into a baking mould that's been greased and sprinkled with flour or breadcrumbs. The mould should have a removable bottom.
- Bake in 200 °C for 20-25 minutes. The cake should be loose and sticky on the inside.
- Overturn when the cake has cooled down. Sift vanilla sugar over the cake (this is optional in my opinion, esp. since it's apparently hard to get by in some places).
- Serve with the lime fraîce. The cake is also nice with fresh berries and/or whipped cream.
- Carefully wash the lime. Grate the peel (only the green). My cookbook recommends a zester, but a normal grater works fine.
- Mix the crème fraîche, the vanilla sugar and the lime zest. Add half of the lime juice. Taste it off and add more lime juice if needed