Kronans kaka (swedish almond potato cake)
Cakes
This recipe is a riff on the one I found in the book 'Fika: The Art of the Swedish Coffee Break" by Anna Brones and Johanna Kindvall. If you like cardamom, buns of all stripes, and dense, rye bread it is worth checking out. Kronans kaka was originally developed in the 1800's as a way to reduce flour usage, as wheat was particularly expensive at the time. However, the recipe also comes in handy any time you find yourself with a glut of leftover mashed potatoes and a sweet tooth. (Bonus: it's gluten-free, too.)
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