Swedish Sandkaka Loaf Cake gluten-free

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

Ingredients

• 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

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Pour the batter into the prepared pan (it will be thick) and smooth it with a spatula. Bake for 45 to 50 minutes.
6. 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.