This ‘kronans kaka’ is made with potato for a gluten-free sweet treat
Potatoes are a great way of adding structure and moisture to a cake. They have been used in Swedish baking for centuries and a recipe for kronans kaka (crown cake) was first published in 1903. Cakes made with potato are moist due to the starch but can be rather dense. This version of a kronans kaka is light and delicate – more like a frangipane. It is the perfect dessert for people looking for a gluten-free treat. Adding potato enables you to remove some fat and provides resistant starch and nutrients such as potassium and vitamin C. If you want to make these cakes extra-decadent, spoon over a tablespoon of amaretto once baked and serve with yogurt and jam.
Makes 10 mini-cakes
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