Viking Magazine - April 2014 - 15

Takk for Påske Mat
Christmas may have the market cornered on traditional holiday dishes like lutefisk
and julekake, but the Norwegian Easter table has its share of favorite foods too.
" If I had to name four foods that instantly come to mind surrounding the
Norwegian Easter holiday, they would be lamb, oranges, Kvikklunsj (candy bars
similar to Kit Kat) and Kinder eggs, " says Sunny Gandara, a Norwegian food
and wine expert who blogs at arcticgrub.com. Kinder
eggs are chocolate shells containing a small toy,
and are a top prize for many Easter egg hunts.
Lamb is often the centerpiece of an EasPÅSKE
FUN
FACT:
Norwegians often begin
celebrating on Fastelaven, the
Sunday before the beginning of
Lent, by baking fastelavensboller
(sweet rolls stuffed
with marzipan and
cream).
your hand at this classic orange cake.
ter Eve feast, and while there's no single
traditional recipe, it's often served with
roasted potatoes and vegetables.
" Oranges and Kvikklunsj are very
traditional nistepakke [backpack food
for skiing in the mountains], " says
Gandara.
Norwegians' love of oranges at Easter
is thought to have originated from the
fruit's scarcity at other times of the year.
Today, Norwegians consume about 20 million
oranges in the days leading up to Easter. Not surprisingly,
the citrus fruit is a common ingredient in Easter baked goods. Try
Candied
Orange Zest
1 orange
and ¼ cup sugar,
divided
Classic Orange Cakewith Dark Chocolate
Ingredients
¾ cup (1½ sticks) butter, softened
1¾ cups plus 2 Tbsp. granulated sugar
3 eggs
1½ tsp. vanilla
5 Tbsp. fresh orange juice, divided
3 tsp. orange zest
3 cups cake flour
Instructions
Preheat oven to 350 degrees. Grease and flour a bundt pan. In a medium bowl combine flour, baking soda and
salt; set aside. Cream butter and sugar in a large bowl until fluffy. Add eggs, vanilla, 3 tablespoons orange juice
and orange zest. Add half the dry ingredients to butter mixture and combine, then add sour cream and
combine again. Mix in remaining flour mixture, then add buttermilk. Beat for one minute. Fold in chopped
chocolate. Pour into prepared pan.
Bake 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in pan,
then invert onto a rack to cool completely.
While the cake is cooling, make the icing: In a medium bowl, sift the powdered sugar. Add the remaining
2 tablespoons orange juice and whisk. Set the cake on a cooling rack over wax paper. Drizzle icing over cake and
sprinkle with candied orange zest.
sonsofnorway.com VIKING APRIL 2014 15
1½ tsp. baking soda
¾ tsp. salt
¾ cup sour cream
¾ cup buttermilk
3 oz. dark chocolate, finely chopped
1 cup powdered sugar
candied orange zest (optional)
To prepare candied orange
zest, use a vegetable peeler
to peel long strips of zest
from an orange. Set aside.
Cut orange in half. Squeeze
orange juice into ½ cup
measure. Add enough water
to equal ½ cup. Bring orange
juice mixture and cup sugar
to boil in a small saucepan
over medium heat. When
sugar is dissolved, stir in orange
peel and cook for one
minute. Remove from heat.
Transfer orange peels to a
paper towel. When peels are
dry, roll them in remaining
¼ cup sugar; slice into thin
strips and roll in sugar again.

http://www.arcticgrub.com http://www.sonsofnorway.com

Viking Magazine - April 2014

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