MUMMAKAKA
TOTAL TIME: 30MIN + 30MIN IN FRIDGE
Mummakaka is pure deliciousness with cardamom and almond!
Think of it as a Scandi take on the classic Friand. This soft, delicious cake is made with rich almond a hint if bitter almond and coated in fragrant cardamom sugar, giving you the perfect blend of almond and cardamom in every bite. It’s a simple yet irresistible treat, served as is or with some jam and perfect a dollop of whipped cream and a cup of coffee.
1. MELT THE CHOCOLATE
Pour bag a in to a saucepan and add the butter. Melt the mixture over medium heat until smooth and glossy. Then, remove the saucepan from the heat.
In a bowl, pour in bag b. Add the melted chocolate mixture and stir until the batter is smooth and lump-free. Then add the eggs. Put the bowl in the fridge and let it chill for 30min until it has a thick fudgy consistency,
2. SCOOP UP THE COOKIES
Cover the oven trays with parchment paper. Use an ice cream scoop or a large spoon to scoop up batter, then roll it to a ball and place it on the oven tray. Give each cookie plenty of space. Then place a few chocolate pieces from bag c on each cookie.
Preheat the oven to 175c degrees if using a conventional oven and 160c if fan forced. Put the trays in the fridge and let the cookies cool while the oven preheats.
3. BAKE
Bake in the middle of the oven for approximately 10-12 minutes. Slide the baking sheet with the cookies over to a cooling rack as soon as they come out of the oven. This is so that the cookies remains nice and sticky in the middle. Allow the cookies to cool completely before eating. Store the cookies in an airtight container in the fridge or in the freezer. Serve with some icecream and strawberries, or eat as is!