Potato flour serves as the backbone for this delightfully simple Swedish classic. Though gluten-free, sandkaka is similar in texture to a dense, buttery pound cake and, thanks to the starchiness of the potato flour, will retain its moisture for days. 

Robin Bashinsky

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Credit: Greg Dupree; Food Styling: Margaret Dickey and Elise Mayfield; Prop Styling: Kay Clarke and Laura Evans

Recipe Summary

active:
10 mins
total:
1 hr 10 mins
Yield:
Serves 8 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 9- x 5-inch metal loaf pan with baking spray.

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  • Sift together flour, baking powder, and salt in a medium bowl.

  • Beat butter and sugar with a heavy-duty stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low. Add vanilla. Add eggs, 1 at a time, beating until fully incorporated after each addition. Add flour mixture, and beat just until incorporated.

  • Pour batter into prepared pan. Smooth top. Bake in preheated oven until a toothpick inserted in center comes out with moist crumbs clinging, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes. Remove from pan, and let cool completely on wire rack, about 1 hour.

  • Whisk together honey and lemon juice in a small bowl. Poke holes in top of cake with a wooden skewer or pick, and drizzle honey mixture over cake.

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