Roger Pizey

Sandkaka

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Preparation info
  • Serves

    10

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

This recipe is Swedish in origin although there is a similar Sandkake from Denmark but it usually doesn’t include the brandy. The ‘sand’ in the title refers to the crunchy breadcrumb coating of the cake. I prefer to use the Japanese breadcrumbs (Panko) because they have a finer, lighter texture.

Ingredients

  • 25 g (1 oz) butter, softened
  • 2 tbsp Panko breadcrumbs, slightly bl

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Use the softened butter to grease a 21cm (8in) round cake tin well and sprinkle in the breadcrumbs. Turn the tin round until the breadcrumbs evenly coat the inner surface.
  3. Cream the butter and sugar