Smultringer is considered one of the seven Norwegian Christmas cookies (syv slag), with very interesting origins. Before smultringer, Norwegians were making similar-looking fried cakes called hjortetakk out of horn salt (ammonium bicarbonate) or what was earlier referred to as hjortetakksalt. It’s suspected that hjortetakk came to Norway from Germany, as there are German recipes for them tracing back to the 1700s. (more…)
Category: Holidays / Høytider
-
Smultringer (Norwegian Doughnuts) Served with a Simple Apple Glaze
-
Bløtkake (Norwegian Cream Cake)
Yay for May! And layer cakes!With 17 May (syttende mai) soon approaching, there is always a heightened sense of enthusiasm and anticipation in the air. The National Day of Norway – with parades, national costumes, flags, drummers, sausages, games, family and friends – is one of the most special days in Norway. And the cake table is no exception. (more…)
-
Norwegian Success Tart (Suksessterte)
A name can give away a lot. A name with a bold statement also has a lot to live up to. This is one cake, and I think you will agree, which lives up to its name and puts all its cards on the table. In every way, this cake is a golden success.It’s no wonder suksessterte (suksesskake, gulkake) has won the hearts of many. It’s a rich and delicate cake, with a bright hue of yellow. While used year-round for celebrations (confirmations, birthdays and the like), it has, over the years, found a special place during påske/Easter. The bright, golden color and the eggs make it particularly suitable for this time of year. Even nature tends to nod in agreement with the first bulbs of spring sprouting yellow.
Not to mention it’s gluten-free, with a macaron bottom that proves to be irresistible. The simple custard whipped together with a generous amount of butter doesn’t hurt either. (more…)
-
Heitevegger (Bergen’s Warm Shrovetide Buns)
Change is in the air. That time again when the sun stays a little longer each day and the once, all-white landscape has become a collage of earthy tones. We are edging towards spring and that means we are also edging toward the cusp of lent with the celebration of Fastelavns, ‘the fast evening’.The typical fare for Fastelavns in Norway is a sweet bun with a layer of whipped cream in the middle called Fastelavnsboller (you can find my recipe and the history here). You will also find different names and slightly different ways of serving these buns across Scandinavia, but the heart of the treat is always the same. The bun. (more…)