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…)
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…)
There’s something quite alluring about making waffles. Golden batter poured over a hot, textured iron, quickly flowing into each deep groove. As the top of the iron closes over the bottom, the batter squeezes towards the edges. Sometimes a little batter escapes the confines of the iron grasp and hangs on the outside. With a bit of patience, the waiting concludes with a simple green light or a gentle lift. The test of success comes in the form of desired crispiness, desired browning, and whether it can easily be peeled from its honeycomb embrace. Seeing those five hearts melded together and the taste of each one is nothing short of humble satisfaction. It’s the simple pleasures, you know. (more…)
Some days you just need something with a bit of depth and a bit of warmth. An all-in-one meal straight from the oven and dished out directly from its hot container. Nothing too fancy or fussy. A good, classic meal that you can always count on. Understated, but gives you that cozy feeling with each bite. For me, that’s fiskegrateng.
Fiskegrateng is the very definition of comfort food. This is a beloved and popular dish throughout Norway and has had a constant place in cookbooks and homes throughout the 20th and 21st century, possibly even before. It’s an ideal way to use up leftover fish or just serve fish for dinner that everyone is bound to enjoy. It’s almost like a mac & cheese – just swap out the cheese for the fish. (more…)
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…)
Tropisk Aroma-Kake, or tropical aroma cake, conjures up an incredible scenery in the mind. Thoughts of palm trees and exotic fruits, perhaps, or even a sandy beach and bright, blue waters. A cake laden with colors and tastes from paradise. At least that’s what my mind envisioned as the words fell out of my Norwegian friend’s mouth. She explained to me that there was this cake, which her aunt always made, which she adored, and which I just had to make myself. An old fashioned cake and a reminder of her childhood. A Norwegian cake, with a tropical name.
When Irene sent me the recipe, I eyed the ingredient list waiting to spot pineapple or banana or coconut. Instead, I saw nothing out of the ordinary. Nothing to bring me straight to a lush paradise. A few spices, some cocoa, and I suppose what could be interesting in some eyes, the addition of strong coffee. I was a little surprised, a little curious. Perhaps even a little disappointed. Disappointed that I fell into the trap of reading into a name. But surely there was more to this cake. (more…)