⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A light and fluffy Swedish fruit cake topped with rhubarb. Two versions: one without aquafaba (for those avoiding legumes) and a fluffier aquafaba version.

Classic Version (Without Aquafaba)

Uses a 22-24 cm springform pan

Ingredients

  • 100 g soft margarine
  • 1.5 dl sugar
  • 1 dl powdered sugar (florsocker)
  • 2 dl room temperature plant cream (not whipping cream)
  • 0.5 dl cornstarch (majsstärkelse)
  • 2 tsp baking powder
  • 3.5 dl wheat flour
  • 1 krm salt

Topping

  • 5-6 dl sliced rhubarb
  • 2-3 tbsp sugar

Instructions

  1. Prep: Grease and flour a 22-24 cm springform pan. Preheat oven to 200°C with rack in lowest position.

  2. Cream: Beat margarine, sugar and powdered sugar together. Beat in room temperature cream and cornstarch.

  3. Add dry: Mix baking powder, flour and salt. Stir into batter quickly - don’t overwork.

  4. Assemble: Pour into pan. Toss rhubarb with sugar and spread evenly over batter. Press down lightly.

  5. Bake: Bake in lower part of oven at 200°C for 35-45 minutes. Test with a skewer.

  6. Serve: Warm or cold.

Aquafaba Version (Fluffier)

Uses an 18-20 cm cake tin

Ingredients

  • 2 dl sugar
  • 1 dl aquafaba
  • 3 dl wheat flour
  • 2 tsp baking powder
  • pinch of salt
  • 75 g margarine
  • 0.75 dl plant milk

Topping

  • 5-6 dl sliced rhubarb
  • 2-3 tbsp sugar

Instructions

  1. Prep: Grease and flour an 18-20 cm cake tin. Preheat oven to 175°C.

  2. Whip: Beat sugar and aquafaba until white and fluffy (not stiff like meringue).

  3. Mix dry: Combine flour, baking powder and salt.

  4. Melt margarine: Set aside.

  5. Combine: Gently fold dry ingredients, melted margarine and milk into the whipped aquafaba. Don’t overwork.

  6. Assemble: Pour into tin. Toss rhubarb with sugar and spread evenly over batter. Press down lightly.

  7. Bake: Bake at 175°C for 25-35 minutes. Test with a skewer.

Notes

Spice options: Add 1 tsp ground cardamom to the batter, or grate in 1-3 bitter almonds.

Legume-free: The classic version uses no aquafaba for those avoiding legumes.

Serving: Delicious warm with vanilla sauce or cold with coffee.

Source: Kakboken