Icelandic Cake Food

ICELANDIC PONNOKUKUR

Steps:

• In a medium bowl, sift together the flour, sugar, baking powder, salt, cardamom and nutmeg and set aside. In another bowl, beat the eggs until smooth. In alternating turns, add half of the flour mixture and half of the milk to the eggs, whisking until combined; repeat with the remaining flour and milk. Mix in the cream and vanilla. Let the batter sit 30 minutes, refrigerated.
• Preheat a crepe pan over medium-high heat. Rub with a stick of butter to lightly coat the pan--the butter should foam but not brown. Swirl up 3 to 4 tablespoons of batter into the pan, tilting the pan to thinly and evenly cover the entire surface. When the edges turn golden (after about 30 seconds), flip the pancake with an offset spatula or pie server, and brown the other side. Flip the pan upside down over a large plate, dropping the pancake onto the plate. Repeat with the remaining batter.
• Serve immediately, or stack the pancakes with a layer of parchment between each. They can be wrapped tightly in plastic and frozen, or used within 2 days (stored wrapped at room temperature).

ICELANDIC HAPPY MARRIAGE CAKE

Steps:

• Preheat oven to 400°. Butter or grease a 9-inch cake or pie pan.
• In a mixing bowl, combine oatmeal, flour, brown and white sugar, and baking soda. Cut in the butter (as you would for pie crust); with a pastry blender or with your hands, rub the butter into the dry ingredients until well blended.
• Beat in one egg and vanilla extract.
• Press 2/3 of the cake dough into the bottom of the pan. Spread the rhubarb jam evenly over the layer, then crumble remaining dough over top of cake.
• Bake for 20-25 minutes, or until crust is golden brown.
• Cool in pan on wire rack.
• Slice and serve.

ICELANDIC CAKE

Steps:

• Pre heat the oven to 240C/fan 220C/gas 9.
• Grease a large baking tin (at least 2 inches deep)
• Mix together the oats, flour, sugar, baking powder and butter either by hand or with a food processor until like a dough in consistency. If the mixture is a little dry add a small splash of milk.
• Put half of the dough mix into the pre prepared tin, spread the mixture out and push down. Take care to make sure all the corners are covered.
• Spread the whole jar of jam over the first layer of mixture, it looks like a sandwich cake! Make sure the jam is evenly spread.
• Cover the jam layer evenly with the second half of the mixture. Push down slightly and ensure all the jam is covered.
• Cook at 240C/fan 220C/gas 9 for 10 minutes, then turn the oven down to 160C/fan 140C/gas 3 for 30-40 minutes, until the top has turned a golden colour.

MONDLUKAKA - ICELANDIC ALMOND CAKE DESSERT

Steps:

• Set oven temp at 350°F.
• Cream butter and gradually add sugar. Beat in egg yolks (1 at a time), beating well after ea addition. Stir in vanilla and almonds.
• Sift together the flour & baking powder and gradually add to batter. Beat egg whites till stiff (but not dry); fold into batter.
• Bake in three 8-inch buttered & floured layer pans for about 30 minutes or till golden brown. Cool at least 5 minutes before removing from pans.
• Spread strawberry jam between cooled layers and cover top and sides with swirls of whipped cream. Serve immediately and watch as it disappears.