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| Type | Spit cake |
|---|---|
| Place of origin | Sweden |
| Region or state | Scania andHalland |
| Main ingredients | Eggs,potato starch flour, sugar |
Spettekaka orspettkaka (spiddekaga in nativeScanian) is a local dessert of the southern parts ofSweden, chiefly in the province ofScania (Skåne) but also inHalland. It is an important part of the Scanian culinary heritage.[1] The name means "cake on a spit", and this describes the method of preparation:[2] it is the Swedish variation on thespit cake.[3]
A mixture consisting mainly of eggs,potato starch flour and sugar is rolled slowly onto askewer which is being rotated over an open fire or other heat source. The dessert thus produced is very dry (similar tomeringue). It is then wrapped in a subsequently sealed plastic bag to preserve its dryness. To stay crisp, the cake should only be unwrapped at the actual moment it is to be eaten.
Spettekaka can range in size anywhere from a few inches to several feet in height and over a foot in diameter. The very large cakes are served by sawingcuboids from the cake, leaving as much standing as possible.[1]
Spettekaka is frequently served accompanied by dark coffee, vanilla ice cream andport wine. Ahacksaw blade is used to gently saw the dessert into serving-sized pieces, as it will crumble or shatter if a knife is used or too much pressure is applied with the saw blade.
The world's largest spettekaka was baked inSjöbo, Scania, in 1985, and is mentioned in the 1986Guinness Book of Records. It was 3.6 m (12 ft) high and baked in one piece.[4]
Skånsk spettkaka hasPGI status underEU law.
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