• Home
  • About
    • Crochet
    • Knitting
    • Baking
    • Christmas posts
    • Sailing & Travel

      Norwegian Christmas cake

      December 23rd

      Today is Lille Jul Aften, Little Christmas Eve in Norway.  This is the day that Norwegians begin to celebrate the celebration of Christmas.  Food usually ribbe of pork is salted although some families will have pinnekjott, lamb's ribs, which will need soaking overnight.  And grot, a type of rice pudding but eaten as a late supper or lunch.  It is served with a large dollop of butter that gently melts in the middle of the rice pudding and is then sprinkled with sugar and cinnamon AND YES this is eaten as a lunch meal not a pudding!  This day also heralds when many in Norway will bring in a tree and decorate it.  We too usually decorate on this day, but brought it forward this year so mamma who returned back to Norway at the week end could join in.

      Norwegians also have a Christmas cake, nothing like the rich fruit cake that is made in the UK but, you've guessed it, one based on almonds.  The Norwegians do like their nuts...


      For a brief history on the cake Kransekake history

      Kransekake  
      You do not need specialist equipment for this but it does help.  Below I show you how to make it WITH the correct equipment and at the end how to make it WITHOUT.
      You will need:

      ♥  500g ground almonds
      ♥  500g icing sugar
      ♥  approx. 3 egg whites
      ♥  melted butter or cooking spray
      ♥  semolina or breadcrumbs


      500g ground almond


      Add 500g icing sugar



      Mix well together



      Add enough egg WHITE to bind together without being
      sticky.  I used 3 small egg whites



      Form a dough, I tend to begin with the
      spoon and then use my hands



      You do not want it too sticky, be careful,
      add icing sugar if necessary



      Place into piping contraption.  If you do not have this,
      and most do not, then roll
      out the dough into long sausages



      Oil spray the rings and either use semolina or
      breadcrumbs, this prevents sticking



      All piped and ready to bake at 180 degrees for 10-12 minutes



      Once cooled stack rings carefully. Many stack around a bottle of aquavit



      Our family prefer the kransekake a little more soft than it comes out
      of the oven.  To do is, instead of the bottle place some bread inside and
      this softens the cake.  Just remember to remove the bread before serving!



      Waiting to be decorated on the morning of Christmas Eve



      Pop back on Christmas Eve when I will
      update this post with the decorated version







      Instructions on how to make this without specialist equipment Kransekake simple style


      Everyone in Norway will make this cake at the drop of a hat for celebrations and even the UK's very own Paul Hollywood has had a go, check out some of these kransekakes:


      Manuel's kransekake

      Paul Hollywood's kransekake

      Sweet Paul's kransekake

      Kristine's kransekake


      As it is now Lille Jul Aften, I can officially greet you for Christmas in Norwegian:
       
       
        God Jul alle sammen 



      14 comments:

      1. That looks very tricky. It looks like it's a good idea to have the proper tins to get the sizes right so the rings stack so beautifully. So interesting. x

        ReplyDelete
        Replies
        1. Funnily enough Katwn it's not as tricky as it looks! I love making it

          Delete
      2. Oh, that looks fantastic! I can't wait to see it finished. I'm still here (just) and haven't yet been washed away. We have had so much to sort out and have been so stressed trying to help out when we have been basically pushed away. Deep breath. I am going to town this morning then will put my feet up and try and catch up with posts. Thank you so, so much for your kind words. Xx

        ReplyDelete
        Replies
        1. So very pleased to hear from you Jules. Thinking about you heaps and heaps x

          Delete
      3. That looks amazing and I bet rather yummy too.maria xx

        ReplyDelete
      4. Fabulous!!! I hope that you have a wonderful and delicious Christmas! xx

        ReplyDelete
      5. That looks amazing. Looking forward to seeing the end result.

        ReplyDelete
        Replies
        1. Will make sure I edit the list tomorrow for you to see the end result

          Delete
      6. Hi Selma, I love the idea of how you piped the dough into the rings. It gives it a beautiful design. I roll my dough...And I use almond paste. I'm going to make a note of your recipe next time I make my kransekake. It's such a lovely cake you made! And, I have the same fresh, red carnations in my kitchen right now! Merry Christmas dear friend, Pat

        ReplyDelete
        Replies
        1. I love your comments Pat and look out for them. Chuffed to bits we both have the same carnations, just that little bit closer ...

          Delete
      7. My goodness, that is a feat of engineering! Wishing you and yours a very happy Christmas xx

        ReplyDelete
        Replies
        1. Thank you Chel. Hope you had a wonderful Christmas x

          Delete

      I will always read all comments and will try to reply but it may take me a couple of days, do please pop back and lets get a conversation going...