Citronkladdkaka med Frasiga Hallon och Pistasch (Swedish Lemon Cake with Raspberry & Pistachio)

Slightly adapted from: Allt om Mat

Yield: 6–8 servings



  • 2 Tbsp lemon juice (1 lemon)
  • 1 Tbsp lemon zest (1 lemon)
  • 1 egg
  • 6 ¾ Tbsp (51g) all-purpose flour
  • 6 ¾ Tbsp (80g) caster (AKA superfine) sugar*
  • 1 tsp vanilla sugar or vanilla bean paste
  • 1/3 cup (75g) unsalted butter

Topping & Decoration:

  • 13 ½ Tbsp (192g) heavy cream
  • ½ cup (15g) Natierra Organic Freeze-Dried Raspberries
  • 2 Tbsp unsalted chopped pistachios, lightly toasted

*If you don’t have caster (AKA superfine) sugar, very briefly blitz granulated sugar in a spice grinder or blender. Don’t grind too much, otherwise you’ll end up with confectioners’ sugar!


  1. Heat oven to 350°F. Grease an 8" (20cm) round cake pan.
  2. In a small bowl, whisk together lemon juice, lemon zest, and egg.
    NOTE: If using vanilla bean paste instead of vanilla sugar, add during this step.
  3. In a medium bowl, whisk together flour, caster sugar, and vanilla sugar.
  4. In a medium pot, melt butter over medium-low heat. Remove from heat and add lemon mixture and flour mixture, mixing just until combined.
  5. Pour batter into cake pan.
  6. Bake for 10 minutes. Once baked, cake will still be slightly sticky in the middle.
  7. Allow cake to cool for 15 minutes before removing from pan. Then place cake in fridge to cool completely.
  8. While cake is cooling, lightly toast pistachios in a dry skillet over medium heat; set aside and allow to cool. Also place metal mixing bowl and whisk attachment in freezer for at least 15 minutes.
  9. In the chilly bowl of a stand mixer fitted with cold whisk attachment, beat heavy cream on high speed until soft peaks form.
  10. After cake is totally cool, remove from fridge. Using an offset spatula, spread and smooth whipped cream on cake. Sprinkle freeze-dried raspberries (some whole, some crushed, whatever suits your fancy) and toasted pistachios on top.

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