Sunnudagskaka

Sunday cake

Sometimes I don't want to bake that much, but without cake at the weekend, I'm missing something...

So here we have an uncomplicated, quick Sunday cake - it takes around an hour in the oven, but it's quick and easy to put together and we definitely like it!

Ingredients

Ingredients for the dough

3 eggs

200 g brown sugar

175 g butter

150 g flour
2 Tbsp potato flour

1 tsp baking powder

2 Tbsp milk

1 organic lemon

Ingredients for the glaze

3 - 4 Tbsp lemon juice

120 g powdered sugar

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Mix the eggs with the sugar in a bowl until foamy.

Then the butter...

...and add the remaining ingredients for the dough and work everything into a smooth dough. (You only need the peel of the lemon for the dough; the juice is then used for the glaze!)

Line a loaf pan with baking paper, pour the dough into it...

...and then let the cake bake for about 60 minutes at 350 °F (180 °C) upper and lower heat (test with a toothpick!).

Then take the cake out of the oven, let it cool down a little and then carefully lift it out of the tin.

Mix the powdered sugar with 3 - 4 tablespoons of the squeezed lemon juice...

...and pour over the still warm cake.

I then added some grated lemon peel over the fresh icing, just to make it look that cheerful yellow.

[Translated from here.]

Mömmueplakaka

Mother's apple pie

I baked this cake for my husband's birthday.

I got the recipe from a baking book with Sunday cake recipes throughout the year that I recently bought in Reykjavík at a second-hand shop in Reykjavík, the Nytjamarkaður Samhjálpar. Samhjálp is a charity that, among other things, runs a home for addicts and distributes food to those in need. This work is largely financed from the proceeds of the second-hand shop on Ármúli in Reykjavík. The selection of books they had there was manageable, but relatively sorted - and they also had some interesting cookbooks. And the Sunday Cake book really made me, a cake lover, happy!

Ingredients

4 apples

1 Tbsp cinnamon

4 - 5 Tbsp brown sugar

1 Tbsp lemon juice

180 g oil

320 g brown sugar

ground vanilla

grated orange peel

4 eggs

350 g flour

2 1/2 tsp baking powder

1 tsp salt

grated lemon peel

50 g chopped nuts/almonds

3 Tbsp butter

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Wash, peel and cut the apples into cubes.

Put the apple pieces in a bowl with 1 Tbsp cinnamon, 4 - 5 Tbsp brown sugar and 1 Tbsp lemon juice and mix, then leave to stand while you prepare the dough.

In a large bowl, stir the oil with the sugar, ground vanilla and grated orange peel until frothy.

Stir in the eggs one at a time.

Add the flour, baking powder and a pinch of salt and mix everything into a smooth dough.

Grease a baking pan (approx. 30 x 25 cm) well or line it with baking paper.

Pour the first half of the dough into the baking pan, place half of the apple pieces on top, then pour over the remaining dough and finish with the second half of the apple pieces.

Now sprinkle the whole thing with some grated lemon peel and distribute the chopped nuts/almonds on top.

Finally, add the butter in flakes to the cake.

Then bake the cake in the lower third of the oven at 350 °F (180 °C) upper and lower heat for about 20 to 25 minutes until the dough is baked through and the layer on top has turned nice and golden brown.

Let the cake cool, cut into cubes and then serve.

[Translated from here.]

Brauðterta

Bread pie

What the Swedes have their “smörgåstårta” is what the Icelanders have their “brauðterta”. In Iceland, a hearty bread cake is traditionally found among sweet pastries on buffet tables, from family celebrations to Christmas invitations.

It is a savory cake with lots of filling and garnishes, similar to a layered cream cake. The bread cake consists of several layers of bread (usually toast) with rich, creamy fillings in between. The basis of the creams is usually mayonnaise and eggs, and you can basically vary them indefinitely according to your mood, taste and preferences. Traditionally, fresh or smoked salmon and crabs, ham, lamb, etc. are often used, but vegan fillings are of course also possible. The only important thing is that the different layers harmonize with each other in terms of taste and that nothing tastes too bad.

The bread cake is lavishly decorated and served well chilled; the "cake" is cut like a dessert cake.

In Iceland, you buy the bread for the Brauðterta frozen from the supermarket, then let it thaw in the fridge overnight and then prepare the cake the next day. Of course, you can also bake the toast yourself - or buy ready-made toast bread, cut off the edge and then shape the slices.

For the recipe here, I chose three different fillings - one ham, one smoked lamb and one hard-boiled eggs. But this can really be varied as desired!

Ingredients

1 toast base
250 g mayonnaise
200 g sour cream
1 tsp mustard
1 pinch of pepper

1 pinch of coarse sea salt

Filling 1

125 g cooked ham

1/2 bunch of spring onions

1 Tbsp ketchup

Filling 2

125 g hangikjöt (smoked lamb)

1 small can of mixed vegetables

Filling 3

4 hard-boiled eggs

1/2 bunch of spring onions

1/2 tsp dried oregano / basil or similar

decoration

Egg slices

Cocktail tomatoes

lots of fresh parsley

Preparation

The day before, put the frozen bread in the fridge and let it thaw slowly overnight.

The next day prepare the cake:

Cut the edges off the bread and trim the bread as needed and have it ready.

Then mix the mayonnaise with the sour cream in a bowl and season with salt, pepper and mustard.

Then put about 3 - 4 tablespoons of it in the fridge for decoration.

Now prepare the various fillings and layer the bread cake with them:

Cut the ham into thin strips, wash, clean and chop the spring onions for this layer and mix with 1/3 of the cream and a spoonful of ketchup.

Then spread the ham salad on the first layer of bread.

For the hangikjöt layer, cut the meat into thin strips, mix with the drained vegetables and a third of the cream and layer on the second layer of bread.

Slice the hard-boiled eggs using an egg slicer. Set aside 3 to 4 medium-sized slices of each egg for later decoration and chop the remaining egg slices into small pieces.

Wash and clean the spring onions and chop them finely.

Then mix the eggs with the onions, herbs and half of the cream.

Then layer the egg salad on the bread cake and top with the last layer of bread.

Then spread the outside of the cake with the reserved cream...

...lay the eggs on top and arrange half the tomatoes all around.

Then chop the parsley a little and distribute it between the eggs and around the tomatoes.

Then store the bread cake in the refrigerator, let it sit for at least 4 hours and then serve the Brauðterta well chilled.

[Translated from here.]

Kanilsnúðar

Cinnamon rolls

You can never have enough cinnamon roll recipes - but this recipe really drove me crazy the first time I tried it! I baked it for the first time in mid-August for child3's birthday - but it went wrong; The dough just didn't do what it was supposed to, wouldn't roll up, and looked pretty pitiful afterwards. The taste is okay, but that's not how baking is supposed to work!

So I tried it again a few days later for Child2's birthday, changed things a bit - and the dough was much easier to work with. Then brushed with a little milk and sprinkled with brown sugar before baking - then the result was not only really tasty, but also visually presentable!

Ingredients

250 g flour
50 ml lukewarm water
1 pack of dry yeast

1 egg

100 ml lukewarm milk
50 g soft butter

2 Tbsp brown sugar

1/2 tsp salt

1/2 tsp cardamom

100 g butter

100 g brown sugar

2 tsp cinnamon

2 Tbsp milk

1 Tbsp brown sugar

Preparation

Pour the warm water into a bowl and stir in the dry yeast, then let the mixture stand for about 5 minutes.

Add the lukewarm milk and egg.

Then add flour, soft butter, sugar, salt and cardamom and knead everything into a nice yeast dough.

Let the dough rise for about 20 minutes.

Meanwhile, mix the butter with the sugar and cinnamon to make a nice, sweet cinnamon butter.

Then roll out the dough into a rectangle, spread with the cinnamon butter,...

...carefully roll it up over the long side, ...

...cut into slices and place on a baking tray lined with baking paper, leaving some space between them. Let the rolled cinnamon rolls rise on the tray for another 15 minutes.

Meanwhile, preheat the oven to 350 °F (180 °C) upper/lower heat.

Then brush the cinnamon rolls with a little milk and sprinkle with brown sugar.

Bake in the preheated oven at 350 °F (180 °C) upper and lower heat for about 15 to 20 minutes until the rolls have turned nice and golden brown.

Take the finished cinnamon rolls out of the oven, let them cool down a little - and then enjoy! Verði þér að góðu!

[Translated from here.]