In the bright of the day, looking toward the bay, the water sparkles as the sun’s rays reflect off the waves with an intense luster creating an almost magical atmosphere. This reoccurring picture and likening to glitter is what gave inspiration for the name of a farm in Rollag three generations ago. It would, in recent times, be the inspiration behind the name of the baked good so loved and so often served at this farm, by the hands of Maj-Lis. (more…)
Tag: kake
-
‘Glitre’ kringle
-
Smultringer (Norwegian Doughnuts) Served with a Simple Apple Glaze
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…) -
Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem)
This is the first part of my three-part series of autumn dishes featuring rutabaga.
For me, these days have been all about rutabaga, or kålrabi, kålrot, swede, and neep. Those large, matte-purple, and slightly rough-looking root vegetables, which are a cross between a turnip and a cabbage. They are also referred to as Nordens appelsin, or “the North’s orange” because of their high content of Vitamin C. The idea of cooking one, let alone eating one, can seem daunting – leaving them often overlooked or reserved only for specific dishes throughout the year. But, they are a vegetable I have become quite smitten with since being introduced to the Scandinavian lifestyle. (more…)
-
Simple Norwegian Rhubarb Cake (Rabarbrakake)
You know that moment when the rhubarb plant begins to bud in the late spring and there’s this anticipation of just how long it will be until it’s harvest time. The time when the leaves unravel and expand, while hidden under their canopy are long stalks of bright pink, deep crimson and earthy green. That excitement of a year-long wait to enjoy a slice of homemade rhubarb pie, a bowl of rhubarb soup, a hot rhubarb crumble, a fresh stalk dipped in sugar, a tangy pickled rhubarb slice or even a glass of rhubarb wine.Yeah. I think you know what I mean. (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…)
-
Tropisk Aroma-Kake (Tropical Aroma Cake)
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…)