fact it's unseasonably mild my mind at this time of year always turns to comfort food. The loss of a friend this week and now with the added horror of Paris and other countries suffering their own inhuman madness I need comfort and to hold my loved ones dear.
This week I harked back to my childhood culinary delights which were peppered with both Asian and Scandinavian food, we never knew which flavours would grace our plates from one day to the next. But this week as I often do, I turned to my maternal side and baked for the first time Mor Monsen. This was a cake my mormor made all the time, never needing to look up the recipe. It's an old traditional Norwegian stable. Try it.
300 g butter
300 g sugar
300 g plain flour
1 ts baking powder
juice and rind of 1 lemon
Beat butter and sugar until light and flufffy.
Add the eggs one at the time.
Add flour, baking powder, juice and rind of lemon.
Put the mixture in a small roasting tin (30x40cm) lined with baking paper.
|Pre baking, Mor Monsen|
Sprinkle with chopped almonds, raisins and sugar. Bake on 175 degrees for 20-25 min
|A moist sponge cake with a hint of lemon and a flavoursome topping|
I am joining in with Amy today for five on Friday, despite the fact I'm posting on a Saturday. I have five words that I am going to try and work on this week: compassion, companionship, positivity, health and happiness.