Enjoy the recipe from Norway. This is a special type of cake with a hole in the center.
Ingredients
Metric
- 100g of treacle
- 65g of margarine or butter, melted
- 40g of fresh yeast
- Or 20g of dried yeast with 1 teaspoon of sugar
- 300ml of milk
- 1 teaspoon of salt
- 2 teaspoons of ground fennel seeds or ground aniseed
- 225g of plain flour
- 750g of strong white flour and rye flour mixed together
Imperial
- 4oz of treacle
- 2 ½ oz of margarine or butter, melted
- 1 ½ oz of fresh yeast
- Or ¾ oz of dried yeast with 1 teaspoon of sugar
- ½ pint of milk
- 1 teaspoon of salt
- 2 teaspoons of ground fennel seeds or ground aniseed
- 8oz of plain flour
- 1 ½lb of strong white flour and rye flour mixed together
Method
- Use a little bit of milk to cream the fresh yeast in a bowl – if the yeast you are using is dry, then dissolve it in a mixture of the sugar and four tablespoons of milk, it should begin to froth.
- Warm the remaining milk and mix in the melted margarine/butter, then pour this into the yeast.
- Follow by stirring in ground spice, treacle, and salt. Then, gradually mix the flours and work this into a dough – you can add some extra warm water if it helps the process, you should then beat it until it comes away from the sides of the bowl.
- When you’re confident the dough is ready, cover it and store it in a warm place until it has doubled in size.
- Follow by kneading the dough until it has smoothed – divide it into 4 equal segments and roll into 20cm/8in round shapes.
- Using a tumbler, you should then cut a hole into the center of each cake and place them on a greased baking sheet or a baking tray lined with greaseproof paper – cover this sheet/tray and leave in a warm place for the cakes to rise.
- If you’re looking for something to do with the cut-out circles, you can always turn them into scones or make another flat cake.
- Finish by pricking several holes into the surfaces of the cakes and putting them into a preheated oven to bake at 200°C/400°F for around 35 minutes.
- When you take them out of the oven, brush them all over with some lightly salted water and leave to cool on a wire tray.
Conclusion
During Christmas time, you shouldn’t miss this traditional recipe. The Hole cake from Norway is so amazing that I guarantee that you and your guests will love it!
I would also give you a task here that when you cook the cake, share a photo of your cake in the comments below. For this kind of traditional recipes, it is important to stick to the recipe as outline here.
Word Cloud for Norwegian Hole Cake
The following is a collection of the most used terms in this article on Norwegian Hole Cake. This should help in recalling related terms as used in this article at a later stage for you.
- https://cooking.nytimes.com/recipes/1018389-blotkake-norwegian-cream-cake
- https://www.thespruceeats.com/kransekake-norwegian-ring-cake-2952682
Last Updated : 24 November, 2023
I’ve put so much effort writing this blog post to provide value to you. It’ll be very helpful for me, if you consider sharing it on social media or with your friends/family. SHARING IS ♥️
Chara Yadav holds MBA in Finance. Her goal is to simplify finance-related topics. She has worked in finance for about 25 years. She has held multiple finance and banking classes for business schools and communities. Read more at her bio page.
The attention to detail in the recipe makes it compelling. I’m ready to embark on this culinary adventure.
The attention to detail is indeed commendable. I’m looking forward to participating in this Norwegian culinary experience.
Great recipe! I can’t wait to try it. This article is definitely a standout!
I agree! The recipe is unique and the author does a fantastic job of explaining it. I love it!
The history behind traditional recipes is always fascinating. Thank you for the references provided.
I appreciate the effort in providing detailed information and references. Looking forward to making it!
The references are indeed a valuable addition. Delving into the history is enlightening.
I’m not sure if the flavors of this cake would suit my taste. I prefer simpler flavors.
I understand. It can be an acquired taste, but worth trying at least once.
Thank you for sharing this recipe. It is very interesting and I can’t wait to try it out.
The recipe sounds delicious. Can’t wait to give it a try!
I have tried it and it was fantastic. I will definitely be making it again.
I don’t think I have the skills to bake this. It looks too complicated for me.
Even if it’s complicated, the end result is definitely worth the effort.
Don’t worry, Helena. You should give it a shot! It’s a fun challenge to learn something new.
I’ve never heard of a cake like this! It’s very informative and I’ll definitely be trying this out.
I had the same thought! The article provides great instructions and makes it easy to understand.
I expected the recipe to be comical, but it’s actually quite serious! Interesting approach.
I found it refreshing to see humor in this type of article. It keeps things light.
It’s definitely unexpected. I appreciate the unique tone.
This recipe is so complex but it’s presented well. I appreciate the effort that went into making it clear.
Absolutely! The level of detail in the instructions is what makes this recipe stand out.
The traditional aspect of this cake is fascinating. I love learning about cultural recipes like this.
I’m with you on that! The history behind recipes is always captivating.
The call to share photos of the cake after making it is an exciting idea. It adds a sense of community to this culinary journey.
Agreed! I love the idea of sharing the outcome. It’s a wonderful way to connect with fellow food enthusiasts.
The interactive element of sharing photos adds a personal touch to the recipe experience. Looking forward to joining in!
I love recipes that are deeply rooted in traditions. The step-by-step method is very clear and easy to follow.
The traditional touch to the recipe makes it special. Thank you for sharing this gem.
Absolutely, the recipe instructions are well articulated. I can’t wait to share my experience.
As an enthusiast of international cuisine, this recipe excites me. I’m eager to taste the Norwegian Christmas tradition.
International recipes are always a delight. The Norway Hole Cake is now on my to-bake list.
This recipe is a perfect addition to my holiday cooking. The word cloud is an interesting visual depiction of the recipe content.
The word cloud is indeed intriguing. It sums up the essence of the recipe very well.
I agree, the word cloud is an innovative way to highlight key aspects of the recipe.
The photo task is a fun element to add to this article. It will be nice to see how everyone’s cakes turn out.
It’s an interesting way to engage readers. I’m looking forward to seeing all the cake photos!
I couldn’t agree more. It adds a personal touch to the whole experience.
Thank you for breaking down the ingredients and the method in detail. I appreciate the effort that went into this recipe.
Yes, I agree. The detailed explanation is helpful. Looking forward to trying it out.
These kinds of recipes are always worth a try. The blend of ingredients looks very unique.
I totally agree. It’s not every day you come across a recipe like this.
Absolutely. It’s intriguing to see the use of various unique ingredients in one recipe.
I can’t wait to make this during the holiday season. It will surely be a hit!
I’m sure it will be fantastic. The flavors in this recipe are perfect for the holidays.
This recipe seems like a perfect way to celebrate Christmas. I’m excited to add it to my holiday menu.
Agreed! I also believe it will be a hit at my Christmas gathering.