Happy marriage or wedded bliss – that’s what the name of this cake means. Which sounds wonderful.
Making the cake was pretty simple too. Searching the internet I came across several recipes. Each one a bit different from the other. In my previous blog post I announced it to be a rolled oats pie with plum marmelade filling, but it looks like this cake can come with many different fillings – plum, blueberry, rhubarb… Since I had some homemade rhubarb jam on hand, I decided to go along with the rhubarb.
Here’s the recipe I finally went with:
200 gr rolled oats
100 gr whole wheat flour
100 gr regular flour
100 gr raw cane sugar
100 gr soft butter
1 tsp vanilla extract
homemade rhubarb jam
Preheat oven to 390° fahrenheit (200° celsius).
Mix together all dry ingredients.
Add butter and knead with your hands.
Add vanilla and egg and knead well. You’ll have a crumbly kind of dough.
Take a baking dish/pan and rub it with some soft butter and spread a tbsp of flour around or whatever else you do to avoid that the cake sticks to the pan.
Take 2/3 of the dough and firmly press it to the bottom of the pan.
Spread a good layer of jam evenly all over the bottom.
Crumble the rest of the dough over the jam just like streusels.
Bake for about 20 minutes.
Serve warm or cold. Enjoy!
There are some alternatives to this recipe. First off, you could just use any kind of sugar or sweetener. A lot of recipes use the double amount of butter leaving out the egg. You can also substitute the rolled oats for oat flour – and so on… A great recipe can be found on The Icelandic Amateur Chef – along with a lot of other great Icelandic recipes.
Overall, I enjoyed the cake although I’d say that it tastes more like a oat bar. But it’s a tasty and more healthy alternative to most cakes out there. In addition it keeps well and tastes even better a day or two later.