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4 Eggs
2 1/2 dl Sugar
120 g ground Almonds
3 tbs Water
1 dl Corn Flower
1/2 dl white Flower
2 tsp Baking Powder

1 Egg
1 dl Sugar
100 g Butter
125 g Chocolate
1/2 dl strong Coffee

Whipped Cream

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Whip up the 4 Eggs and the 2.5 dl Sugar ’till white-ish in colour.
Add the ground Almonds and the 3 tbsp of Water. Sieve the Corn Flour, White Flour and Baking Powder into the mix.
Pour into a slightly buttered cake tray and bake at 180 degrees for 30-40 mins.
Do the matchstick trick (poke the cake with a match and if the dough don’t stick – its done)

To make Chocolate Sauce; whip 1 Egg with the 1 dl Sugar (’till white-ish in colour).
Melt the Butter and and Chocolate with the Coffee – over hot water or in microwave.
Leave aside to cool.

When cake is ready, take it, enjoy the smell and leave it to cool down.
Cut it in half (to get a top and a bottom – not a left and a right!)

Smear a layer of Whipped Cream on the bottom half. Put the top half on and cover the top and sides with cream. When the Chocolate has cooled down pour the carefully on top of the cake and put the cake in the fridge.

150 g brown Sugar
2 tbsp Honey
120 ml Vegetable Oil
1 tbsp Vanilla Extract
2 Eggs

100 g plain Flour
150 g Wholemeal Flour
2 tbsp Baking Powder
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp salt
400 g Sweet Potatoes, grated

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Mix both Flours, Baking Powder, Cinnamon, Nutmeg, Salt and Sweet Potatoes.
Whisk together Sugar, Honey, Oil, Vanilla extract and 2 Eggs and mix well into the Flour mix. If you have add a handful of Raisins and/or Walnuts.
Put mixture into muffin tins.
Bake for 30 minutes at 180 degrees (gasmark 4)

Skillingsbolle

6 cups white flour
1 cup sugar
3/4 cup margarine
50g yeast
2 cups lukewarm milk
2 tbsp cinnamon
2 tbsp sugar
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Mix the Flour, Sugar, Margarine and Yeast – then add the milk. Blend it all and let it rise 1 hour.
Mix the sugar and cinnamon together.

Halve the dough, then roll each piece to 40cm x 40cm squares (approx). Spread the sugar/cinnamon mixture on top.
Roll up both square and slice off 12 pieces. Shape into rolls.
Let rise for bit a pan. Then brush with egg white and sprinkle with sugar.
Bake at 320 degrees for approx 17 minutes until they are golden.

Pepperkake

200 g Sugar
100 m1 Single Cream
450 g white Flour
1/2 ts Cloves
1/2 ts Cinnamon
1/2 ts Ginger
1 ts Baking Powder
150 g Butter
100 ml Syrup

Mix together the Butter, Syrup in a pot.
Heat, while stirring, until the sugar melts.
Let mixture cool down.

Add the Cream, Spices, Baking Powder and most of the flour.
Mix thouroughly until it is all smooth.
Leave cold over night.

Roll the dough to a thickness of 3 millimeters.
Cut out whichever shapes you want (or just turn a glass upside down to make round shapes.

Put in the oven at 175 degrees for 10 mins.

Kransekake

Please make sure all your equipment is clean ( – including your hands)

Mix everything thoroughly

Any respectable Norwegian cake maker would be in possesion of a set of ‘ring-tins’ that would help shaping the cake – all though with a bit of extra care you can achieve perfect results without the tins. Even though the most common way to present the cake is as the picture illustrates – you can do it whichever way you desire.

Roll the dough out to a diameter of half an inch – and cut them to the required lenght. Use Icing Sugar as you roll out the dough (if you use tins DONT grease them – use only the Icing Sugar.

The next trick is to pay close attention as they are in the oven.
Every oven is different, but as a guide use 210 degrees (gasmark 7) for 10-12 minutes.
Place your tray in the middle of the oven.

If you leave them too short the cakes will be soggy – and too long leaves them dry.
Look for them to go a nice golden brown.

Most people put the cakes straight into a fridge from the oven as their trick to get soft-centered but crunchy perfect.
Take out to defrost and decorate as and when you intend to serve.

Mix Icing Sugar with Egg whites for the decoration (try adding a few drops of lemon juice)

Fattigmann

5 Egg yolks
5 tbsp Sugar
5 tbsp single Cream
1 tbsp brandy
1 pinch Cinnamon
1 pinch Cardamom
1 Egg white
350 g Flour
500 g Lard

Beat the Eggs well before you add Sugar.
Mix Eggs and Sugar thoroughly.

Add the Cream, Brandy, Cinnamon and Cardamom. Keep mixing.
Now add half the Flour – just enough to thicken the dough slightly.

Cover and leave overnight.

Dust the rolling surface with a bit of Flour and Sugar. (Don’t use too much as it will make the bisquits hard).

Using a rolling pin; roll dough thinly and cut out diamond shapes of about 5 x 5 centimeters (there is a Norwegian tool for this – but a knife will do).

Next you want cut a small hole in each Fattigmann. If it is your first time just focus on getting one right. What needs to happen is that you take a corner of the bisquit and draw it through the whole (see photo)

Do this to all the bisquits and then fry them in the lard. They fry relatively quickly – don’t let them go too brown in colour. Light brown is perfect.

Take out and let excess lard drain off as the Fattigmanns cool down.

Kanel Pinner

(makes 30-40 sticks)

100g Confectioners’ Sugar
200g Butter
1 Egg Yolk
300g White Flour

2tbsp Sugar
1tbsp Cinnamon (ground)

Confectioners’ Sugar and the butter are mixed until white in color. Add the Egg yolk and the White Flour.
Roll the dough into a long sausage (about a fingers thickness) and cut them into finger-long sticks.
Mix the Sugar and Cinnamon on a plate and roll the stick over.
Bake in the middle of the oven at 180 degrees (gasmark 4).

Upside-down cake

3 eggs
3 dl sugar
1tbsp cocoa
1 dl coffee
3 dl white flour
1,5 tsp baking powder

75g butter, melted
1/2 dl sugar
150 nuts, chopped

3dl cream

Beat Sugar and the Eggs with a beater until thickened and turned white/pale yellow.
Then stir the Cocoa into the Coffee and add to the egg mix.
Next up; mix in the Flour and the Baking Powder.
Separately heat and mix the Margarine, Sugar and the Nuts, and then let it cool.

Butter the tin well, then add the nut-mix before you gently pour in the dough.
Bake at 180 degrees for 45 minutes.

As you take the cake out of the oven; turn it over and let it cool.

For the filling; beat the cream and mix in the vanilla and add between the layers (2 or 3 depending how tall it is)