Yesterday Mom and I were doing
some low key Christmas decorating, placing runners on tables and staging
candles and other Christmas knick knacks. As I pulled out all the different
runners and tablecloths I discovered a plastic bag of mini booklets from Mor’s
favorite magazine “Familie Journalen” which is now an infamous magazine in this
house! (another story). One had breads and cakes for the Christmas season and I
discovered this one (hoping I am translating properly):
2 eggs
200 g sugar
100 g flour
1 dl (deci-litre) fine rasp (bread crumbs, be sure the breadcrumbs do
not have any spices or flavours – you can make your own with a dried French bread
for example, if you can’t find good bread crumbs, the crumbs should be made
fine with a rolling pin)
1 teaspoon baking powder
1 dl coffee cream
75 g melted butter
Rind of one large orange, grated
Almond - orange Icing:
40 g butter1 gr icing sugar
1 ½ tablespoon flour
1/d dl coffee cream
Juice of one orange (about 1 dl)
½ cup of sliced almonds (or as needed to cover the top with some
spaces, in other words don’t overload it but don’t be stingy either)
First blend eggs and sugar until well blended, then add cream, flour,
rasp and baking powder slowly into mixture. Then add orange rind. Pour into
rectangular pan about 30 x 40 x 45 cm. Line the pan with parchment paper and
you can also sprinkle some rasp on bottom for a nice bottom crunch but not
mandatory. Bake at 350 degrees F for about 20 minutes.
Icing: add all ingredients except the almonds in a heavy bottom pot
and boil up until a somewhat think mass. Add to cake and then return to oven,
raising the heat to 375 degrees until golden brown, approximately 12 minutes.
Sprinkle on almonds and let cool before removing from pan.
NOTE 1: the name of the cake is Svigermors Kaffekage translates as
Mother-in-Law’s Coffee Cake.
NOTE 2: a decilitre is just shy of a ½ cup
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