Those of you who have been following my blog for some time, will know that Norwegian and Scandinavian things are very close to my heart, so it will come as no surprise to read that I am sharing a Norwegian recipe with you.
This is a traditional Norwegian cake with an intense yellow colour. Not too sweet but a perfect accompaniment to coffee or tea.
Gul Blomst = Yellow Flower; Gul Trøye = Yellow Jersey therefore:
Gul Kake = Yellow Cake – well, you get the idea.
The intense yellow colour comes from the SIX egg yolks this recipe contains and that’s also the reason it’s a great time of year to make it, if you live in the southern hemisphere?
Why this time of year?
Because those of us around the southern Ocean, that is Australians and New Zealanders, are busily creating loads of Pavlovas to eat with friends. Pavlovas are often the first choice of dessert, for summer time barbeques, as well as Christmas menus, as it’s too darn hot for warm desserts like plum puddings.
Pavlovas may contain as much as 7 egg whites and you can rapidly get really sick of making omelettes with the leftover yolks. Therefore, making ‘Gulkake,’ is a great alternative to combine when making a ‘Pav,’ (as we like to call them).
You do know Australians shorten names for everything don’t you?
Gulkake – Norwegian Yellow Cake Recipe
- 150 grams Butter
- 150 g Sugar
- 6 Egg Yolks
- 2 deciliters Whipping Cream
- 225 grams Plain Flour
- 1.5 Teaspoons Baking powder
- Sugar to decorate
Convert grams to cups here
- Whip cream til almost stiff.
- Cream butter and half the sugar in a large mixing bowl til white and fluffy.
- Mix the remaining half of the sugar with the egg yolks and whip lightly.
- To the creamed butter and sugar mix: add the flour and the baking powder a little at a time, alternating with adding the egg yolk mix. Mix well after each addition.
- Carefully fold through the whipped cream.
- Pour into a 20 cm greased and lined bar loaf tin or several small bar loaf tins.
- Top with pearl or fine sugar to decorate if desired. A sprinkle of cinnamon perhaps?
- Bake 175 degrees for *45 minutes for the larger tins, *25 – 30 minutes for smaller tins (NB: these * are fan forced oven temperatures).
- Stand 10 minutes before turning out.
Happy Baking from Down Under