Swedish Kärleksmums Recipe (Love Treats)

Swedish Kärleksmums Recipe (Love Treats) | Koekbook

The last couple of weeks I have been glued to Netflix for a show called “The Bridge” (Bron in Swedish). It is just the best. Some of you may know I have a BA in Swedish, which means that I am watching with more than general interest; it helps me to keep my Swedish on a certain level. Also, since I have studied in Lund (which is quite close to Malmö, where some of the show takes place), I enjoy seeing familiar scenes and it makes me want to go back like, RIGHT NOW! The Germans have a good word for it: “Fernweh” (not homesick but “farsick”).

Swedish Kärleksmums Recipe (Love Treats) | Koekbook



Anyhow, since I have been watching so much of the show, I though I might bake something Swedish again for a change. Kärleksmums are a bit like brownies but (in this case) with less cocoa, and they are a whole lot fluffier.Swedish Kärleksmums Recipe (Love Treats) | Koekbook

The icing is special in that the butter is melted instead of mixed with the icing sugar, which texture-wise might need some getting used to. The name “kärleksmums” is difficult to translate into English, but I have gone with “love treats” – it doesn’t really convey the cuteness of the original word, but so be it. They are to Swedes what snow is to the Inuit: Swedes have a 100 different names for them it seems (but I like kärleksmums the best!).

Swedish Kärleksmums Recipe (Love Treats) | Koekbook

Instead of shredded coconut you could also use other sprinkles, such as chocolate sprinkles, but I prefer them with coconut! This recipe is from the classic Swedish baking book “Sju Sorters Kakor” (seven types of cake), so I feel this is the most classic of them all. You could adapt the recipe though, by adding some more cocoa or coffee to the batter for example. I hope you’ll enjoy this Swedish staple!

Swedish Kärleksmums Recipe (Love Treats) | Koekbook

Swedish Kärleksmums Recipe


75 grams unsalted butter
1 egg
140 grams sugar
1 teaspoon vanilla sugar
1/2 tablespoon cocoa powder
160 grams plain flour
1 teaspoon baking powder
75 ml milk

40 grams unsalted butter
1 tablespoon cold coffee
1/2 tablespoon cocoa powder
1 teaspoon vanilla sugar
110 grams icing sugar

shredded coconut

  1. Preheat the oven to 175C. Grease a 33x23cm baking tin and line it with baking parchment.
  2. Melt the butter and set it aside. Mix the sugar and egg until fluffy. Mix the dry ingredients in a separate bowl. Add the milk/melted butter and dry ingredients in three portions, one at a time, and mix each time until incorporated. End with a portion of dry ingredients. Pour the batter into the prepared baking tin and smoothen with a spatula. Bake for 15 minutes, then leave to cool.
  3. For the icing, melt the butter and mix with the rest of the ingredients. Spread the icing on top of the cooled cake, then sprinkle with shredded coconut. Cut into squares. Enjoy with a warm cup of tea!

Chocolate and Liquorice Kladdkaka (Sticky Cake)

Chocolate and Liquorice Kladdkaka - A Dutchie BakingKladdkaka is probably one of the easiest cakes you can bake. It’s a Swedish classic, somewhere between a brownie and a cake. It’s supposed to be “kladdig” (sticky) – like REALLY. Basically, you can’t underbake this!

Usually the Swedes make simple chocolate kladdkakor, but lately some variations have cropped up with citrus fruits as well as several additions to the traditional chocolate base. This one is quite adventurous, with a liquorice addition and a chocolate & liquorice ganache on top. Oh then there are those juicy raspberries which tie everything together, mmm.

Chocolate and Liquorice Kladdkaka - A Dutchie Baking

I remember the first time I ate kladdkaka – in Sweden of course – I think the hostess must’ve thought I was very hungry cause I nearly ate the entire thing. Looking back, that was probably a bit rude as well. That’s just how good it was (and still is, really). I was 16 then, so it didn’t do too much for my waistline, but I wouldn’t do that again 😉

Chocolate and Liquorice Kladdkaka - A Dutchie Baking
Chocolate and Liquorice Kladdkaka (Sticky Cake)

Source: Lakrits by Elisabeth Johansson

Tools: 22-24cm springform tin



100 grams unsalted butter
2 eggs
270 grams caster sugar
2 teaspoons liquorice granulate
130 grams plain flour
4 tbspoons cocoa powder
1 pinch of salt


75 grams dark chocolate
75 ml whipping cream
1 teaspoon liquorice granulate
(opt.) raspberries
(opt.) extra granulate for sprinkling over cake









1. Pre-heat the oven to 200C/390F. Grease and flour a 22-24 cm springform tin.

2. Melt the butter, set aside. Mix eggs, sugar and liquorice granulate together. Add melted butter and combine. Add the dry ingredients en blend until well incorporated.

3. Pour batter into the tin, smooth over with a palette knife/spatula. Bake in the lowest part of the oven for 15 to 17 minutes. Once baked, leave in the tin for at least an hour to cool down and set. Then transfer to a serving plate.

4. For the ganache: chop up the chocolate. Add the liquorice granulate to the whipped cream and bring to a boil, then remove from heat. Add the chocolate and stir until melted. Let the ganache cool down a wee bit, then decorate the top of the cake with it. Optionally, top with raspberries and/or extra liquorice granulate. Enjoy!