Icelandic Cake Recipes

KJOTSUPA ICELANDIC LAMB SOUP RECIPE

Steps:

• Set your large pot on the stove and set to medium heat.
• Once hot, add olive oil and allow to heat. Add garlic and saute for one-to-two minutes.
• Add lamb cubes and sear on all sides until browned.
• Once lamb chops are browned add chopped onion and fry for one minute or until onion is softened on the edges but not all-the-way through.
• Add water and brown rice. Increase heat to high and bring to a boil for five minutes.
• Reduce heat to medium and stir in thyme and oregano.
• Cover and continue cooking for 40 minutes.
• After 40 minutes add cauliflower, cabbage, carrots, rutabaga, and potatoes.
• Cover and cook for 20 minutes.
• Serve hot in a bowl.

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.

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.

VINARTERTA

Steps:

• Make the cake: Whisk together flour, baking powder, and salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. With machine running, add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.
• Reduce speed to low. Working in batches, add flour mixture to butter mixture, alternating once with milk, beginning and ending with flour. Mix until dough is smooth. Refrigerate for 30 minutes.
• Make the filling: Combine prunes and water in a medium saucepan. Bring to a boil, reduce heat, and simmer until prunes are tender, about 15 minutes. Strain, reserving liquid. Coarsely chop prunes in a food processor, and return to saucepan with reserved liquid and the granulated sugar. Cook over medium heat until mixture is thick, about 15 minutes. Add vanilla, salt, and cardamom. Refrigerate until slightly firm, about 30 minutes.
• Preheat oven to 375 degrees. Turn out dough onto a lightly floured surface. Divide into 7 equal pieces (about 6 ounces each). Roll each piece into a 10-inch round, and cut into a 9-inch circle using the bottom of a 9-inch cake pan as your guide. Place 1 dough circle on a baking sheet, and bake until edges are golden, about 14 minutes. Transfer to a wire rack, and let cool. Repeat with remaining 6 dough circles.
• To assemble: Spread about 3/4 cup prune filling evenly onto 1 cake circle. Top with another circle, and continue until all 7 layers have been assembled (do not put filling on top layer). Wrap in plastic; let stand overnight.
• Dust cake with confectioners' sugar. Cut into quarters, then horizontally into 1/2-inch-thick slices.