Icelandic Wedding cake

Traditional Icelandic so called "wedding cake"

I never thought my first two recipes on my blog would be cakes as I am not really into sweet food. But ok, you never know. And that’s why you can find Hjónabandssæla, the so called Icelandic wedding cake right here. This cake is indeed traditionally served at weddings and other family ceremonies. The name is quite difficult, but totally easy, so you can be lucky to prepare it. As far as I know there are plenty of dishes especially for wedding ceremonies in every country, but they’re all really elaborating with a lot and special ingredients. But this here is really basic.  Of course, I am also happy with short recipes, less work for me.

This cake is actually a permanent feature on the lunch buffet of the Volcano Huts. We usually cut it in small pieces as it is a filling dessert. My favorite part of it is the crispy edge.

ingredients

  • 500g butter
  • 500g oat
  • 350g coconut flakes
  • 150g wheat flour
  • 370g brown sugar
  • some honey
  • pinch of salt
  • 1/2 spoon natron
  • (rhubarbs) jam
Icelandic wedding cake, before it was cooked, but soaked with jam
Icelandic wedding cake without crumbles on top and before it was baked, but soaked with jam

Seems like Icelander don’t like spending a lot of time in the kitchen. Like the skýr cake I posted before this one is also really easy and fast. In general, that’s what I experienced until now: Icelander are down-to-earth. They do and contemplate everything pretty much pragmatically. On the one hand that’s hardly surprising when you’re living in an environment which can be so hostile and barren like Iceland. On the other hand it is astonishing how irrationally they can be, keyword elves and trolls.

method

  1. Get the butter soft or even melt it. Mix the oats, wheat flour,  coconut flour, honey and the brown sugar together and add the soft butter. After you mixed all together add a pinch of salt, as well as the natron.
  2. After you got everything together you should get a nice and sticky mass which you spread out at a cake tin. Get it flat and compact.
  3. Now take the jam and put it equally on top of it. I prefer the red one, especially the strawberry jam. Traditionally there is rhubarbs jam used. You will benefit from a more fluid jam as it can soak into the cake then. But that’s of course matter of your taste.
  4. Heat the oven to 160° C and bake it 25 minutes. If the cake is a little bit crumply, don’t worry! You can leave it for one or two days and it will be solid enough. This cake is really durable. You could leave it out at the air and still it would be good after some weeks.

Hjónabandssæla with crumbles

 

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