Lime and Blackberry Swedish Mud Cake (with Blackberry Icing)
This lime and blackberry Swedish mud cake is all you could ever wish from a cake. Foolproof, quick, and made using a handful of every day ingredients. Not to mention topped with an irresistible, simple fresh blackberry icing.
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This lime and blackberry Swedish mud cake is ridiculously delicious. As you can see from the image below, it has an über gooey centre, but a firmer, cake-like edge. It’s almost like eating two desserts in one. The blackberries were so sweet and juicy, and although the cake doesn’t have a great amount of sugar, the icing is very sweet, making a beautiful combination.
You could entirely omit the icing, if you wanted to. A sprinkle of icing sugar would also be amazing. I am a huge fan at how gorgeous blackberries are, not only to look at, but eat, too. When mashed up to make an icing, they turn a dark purple colour, as seen with my spelt lemon cake, so that’s why I also went with a frosting.
What is Swedish mud cake?
I’ve got to be honest and say that this is really a kladdkaka. And if you are a regular reader, you will know all about those. However, when researching (okay, I mean staring at gorgeous food), I saw kladdkaka referred to as Swedish mud cake. I was a little confused because to me, mud cake was something completely different. Google tells me that mud cake seems to be different things depending on who you are asking.
The bottom line is that a Swedish mud cake is indeed a kladdkaka (or directly translated, a sticky cake). Don’t get this Swedish mud cake confused with a Mississippi mud pie, though. They are two completely separate things.
What can I use instead of spelt flour?
There’s no need to use anything other than spelt flour. It’s so adaptable, and I would never use regular flour for cakes again. However, if you don’t have access to it, or prefer to use regular all-purpose (plain flour), then it couldn’t be easier. You don’t need to concern yourself with converting the measurements as it is no harder than doing a straight swap.
What can I substitute for the fresh blackberries?
Anything. As I made this in the summer, I went for blackberries because they were in season. Goodness, how big and beautiful they are at that time of year. However, you can easily use frozen blackberries (especially for the icing), if you preferred.
If you want to substitute the berries, go for strawberries or raspberries. Alternatively, you could use blueberries, like I did for my white chocolate blueberry kladdkaka. Similarly, you can use lemon or orange in place of the lime. Or, omit the citrus altogether.
Can I make this cake in a bigger tin?
I love my 18cm (7 inch) cake tin. I use it pretty much every time I bake a cake. A smaller tin is much better when there are only a couple of mouths to feed, or when you want to try to avoid eating the whole thing. However, this cake recipe can easily be adapted to use a 24cm (9.5 inch) cake tin. A quick doubling of the ingredients is all it will take (read the notes below for further information.
Lime and Blackberry Swedish Mud Cake (with Blackberry Icing)
Ingredients
Cake:
- 75g (¼ cup + 1 tbsp) butter
- 2 eggs (small)
- 150g (¾ cup) sugar
- 1 tsp vanilla extract
- ½ lime
- 70g (½ cup + 1 tbs) spelt flour (see note 1)
- 50g (1¾ oz) fresh blackberries (see note 2)
Icing:
- 50g (1¾ oz) fresh blackberries (see note 2)
- 1 tsp lime juice
- icing / confectioners' / powdered sugar
Instructions
Cake:
- Pre-heat the oven to 175℃ (350℉).
- Line and/or grease an 18cm (7") springform (see note 3).
- Add the butter to a pan and heat it until most of it is melted. Remove from the heat and set to one side for a moment.
- In a bowl, whisk the eggs, sugar, vanilla extract, and lime (two tablespoons of juice and the zest) together.
- Add in the melted butter and whisk just until everything is combined.
- Sift in the flour and once more, just whisk until everything is combined.
- Pour into the prepared cake pan and gently push the fresh blackberries into the batter (there's no need to completely submerge them).
- Bake the cake in the lower part of the oven for 20 minutes. The top will still jiggle a little, but it will firm up.
- Allow the cake to cool before adding the icing.
Icing:
- Place the blackberries and teaspoon of lime juice in a small pan.
- Heat them for just a minute or two, and then squish with a fork, so that you are left with a thick mixture.
- Remove from the heat and allow to cool.
- When ready, add as much icing sugar as needed to make a thick paste. Alternatively, you can make it quite runny, if you prefer. Just slowly add icing sugar until your desired consistency has been achieved.
- Top the cake with a few additional blackberries (if you like). Slice and enjoy!
Notes
- You can use spelt or regular flour for this recipe (just use the same amount).
- I used fresh blackberries, but you could use frozen. Alternatively, use the same amount of any other berry if you prefer.
- If you would like to make this cake in a 24cm (9.5") just double the ingredients apart from the eggs - use three medium eggs instead.