10-12 servings; 10 min preparation; 35 min cooking time.
Ugnspannkaka is literally a oven-baked thick pancake. I got inspired by a typical Swedish dessert and made my own gluten-free version.
It’s a super soft cake that looks a little bit like a soufflé. That’s because the eggs give a lot of air to the mixture. Don’t get surprised if it sinks after you bake it. It’s quite normal to lose its volume.
Actually ugnspankaka does not only come like a dessert, but sometimes it’s a savory dish including bacon for example. When it’s sweet, it’s often topped with fruit, jam or whipped cream. The combination of the sponge with cream and fresh berries sounded great to me, so I just went for it.
- 210 g almond flour
- 2 tsp baking powder
- 1/2 tsp salt
- 600 ml almond milk
- 1 tsp vanilla extract
- 6 tbsp agave syrup
- 4 eggs
- 50 g butter, pieces
for the toppings:
- 150 whipped cream
- 1 tbsp agave syrup
- 100 g blueberries
- 200 g strawberries, sliced
- 1 tbsp mint leaves, minced
Preheat the oven to 225 degrees C/440 degrees F. Put a baking dish in the oven so that it gets hot.
Mix the flour, baking powder and salt with the milk. Whisk until there are no lumps. Add vanilla extract.
Add the eggs one by one. Add the agave syrup. Whisk until smooth.
Take the baking dish from the oven and put the pieces butter in it. Return back in the oven until the butter melts. When it melts, pour the mixture into the baking dish. Do not open the oven until the cake is ready!!!
Bake for 30 min or until golden brown. Leave in the oven to cool down without opening the door of your oven.
Beat the whipped cream with the agave syrup. Cut the strawberries in small pieces. Mince the mint leaves.
When the cake is completely cooled, spread whipped cream and berries on top. Add some minced mint leaves. Enjoy!