I have recently been on a short trip to Norway to visit my brother and his family. They live in Kristiansand in the south of the country which is beautiful and has a relatively mild climate. He has lived in Norway for the best part of 40 years having originally settled in Tromso in the north. As lovely as that is, the winter nights are long and cold with no sign of the sun for many weeks of the year so they all moved south some 25 years ago.
The reason for my latest visit was to celebrate my little brothers big birthday. Friends came from far and wide to share the fun. Drinks and dinner in town followed by coffee and cake back home, oh and of course copious amounts of alcohol. It was a very, very late night!
The Norwegians love their 'kaffe og kake' and I can see why. Their cakes are delicious, not smothered in buttercream like many of ours are today but simple and well flavoured. One is even called 'Worlds Best' but that is another story.
So I thought I would share some of my sister in law's recipes. This one is from her mother's well worn and cake splattered note book. It is very simple but absolutely delicious, I love the nutty, crumbly texture and the simple chocolate glaze. I made it for my family when I got home and it was a huge success. It's one of those cakes that you just can't help going back for just one more small slice.
The nuts are a combination of hazelnut and almond. Its very easy to blitz everything in the food processor, I used some ground almonds and blanched hazelnuts but if you have ones with skin on then just use those, I think they give more flavour and texture. I added a small amount of dark chocolate to the processor and pulsed until mixture looked like breadcrumbs.
You can see the odd larger piece of nut, don't worry it just adds to the texture.
Whisk egg and sugar until thick and foamy and the whisk leaves a trail.
Then simply fold in melted butter, nut mixture and flour mix. The chocolate glaze is easy and delicious too. It wasn't served with a nut topping in Norway but I thought it looked prettier and of course a sprinkling of gold edible glitter just adds a bit of sparkle.
I hope you like this cake from the land of the midnight sun.
I will share with you World's Best Cake next time.
Chocolate and Nut Glazed Cake
(Bodil’s Mum’s Cake)
150g Salted butter melted and cooled
2 large eggs
160g Caster Sugar
60g Ground almonds
60g Hazlenuts (skin on is fine)
50g Plain Chocolate
150g Plain flour
1 ½ tsp Baking powder
1 tsp Vanilla extract
125g Dark chocolate
50g Unsalted butter
1 tbs water
1 tbs Golden syrup
1 tsp Vanilla extract
Serves: 8 – 10
Active time: 1 hour
Grease and line a 22cm spring form tin.
Preheat oven to 160C (FAN) 180C (CONVENTIONAL)
Place eggs and sugar in a large bowl and whisk until thick and creamy and the whisk leaves a trail
Place the whole nuts, ground almonds, and broken up chocolate in a food processor and blitz until well combined and there are no large pieces of anything.
Sift flour and baking powder into the egg mixture and fold together, add the rest of the cake ingredients and gently fold until thoroughly combined.
Pour into prepared cake tin and bake for 30 minutes until a skewer comes out clean.
Leave to cool in the tin for 10 minutes then transfer to a cooling rack.
Place all the glaze ingredients in a heatproof bowl over a pan of barely simmering water and heat until melted, stirring frequently. Allow to cool and thicken slightly.
Spread over the top of the cake, decorate with chopped toasted nuts and maybe a bit of gold leaf or glitter if it’s a special occasion.
This cake keeps well and is deliciously moreish.