Swedish Sandkaka loaf cake is gluten-free and is called sand cake for its sand-like texture. Swedish Sandkaka (sand cake) is similar to a pound or butter cake, this light buttery cake is perfect for gluten-free guests as it is made with potato flour. This was a hit with our Swedish friends. Often made with a hint of brandy or lemon zest for extra flavour. Allow cooling before removing from the tin. Like a pound or butter cake, this tastes best once cool and not warm.
What is Potato Flour?
Potato flour is a soft fine white powdery flour, commonly used like cornflour to thicken sauces. Here in Sweden, it is used in baking this traditional butter cake.
Takes = 10 minutes
Bakes = 45-50 minutes
Makes = 10 slices
- Potato flour – 170g (1 cup)
- Baking powder – 2 teaspoon
- Baking soda (bicarb soda) – 1/2 teaspoon
- Butter – 185g
- Sugar – 150g (3/4 cup)
- Vanilla sugar or vanilla extract – 1 teaspoon
- Large eggs – 3
- Zest of lemon or orange
- Preheat oven to 170˚C fan, grease a small loaf tin (11cm x 21cm) with butter, line it with baking paper and leave it a little long on the sides for easy removal.
- Whisk the flour, baking powder, baking soda and salt together. Leave salt out if you are using salted butter. Add vanilla sugar now if using this instead of vanilla extract.
- Cream the butter and sugar together, then add one egg at a time. This is the most important step for a light cake. Scrap down the sides of the bowl, add vanilla extract now too then beat on medium to high for a few minutes. Add in zest.
- Add the flour into the mixture 1/3 at a time. Mix for 30 seconds each time. Do not overmix, you will get a very tough and chewy cake texture.
- Pour the batter into the prepared pan (it will be thick) and smooth it with a spatula. Bake for 45 to 50 minutes.
- Allow the cake to cool in the pan for 10 minutes before removing it, then place it on a cooling rack.
Sue Maree P Baking Tips
- Gluten-free flours can be tricky to bake with as they don't have the structural integrity of wheat flour. I had a few disasters with this cake. If you follow the method precisely you will be okay.
- The butter must be soft.
- You must whip the butter and sugar very well.
- Do not mix the eggs for too long.
- Do not mix the flour for too long. You will get a very chewy cake.
- If you notice that the cake is rising too quickly, lower your oven temperature slightly.