Icelandic Happy Marriage Cake. New Music From Agent Fresco.

Happy Marriage Cake.

Just the name of it sounds inviting.

This traditional Icelandic dessert, known there as Hjónabandssaela, is all sorts of inviting. A rich, buttery, oat crust and topping is sandwiched with sweet-tart strawberry-rhubarb jam. It’s a cross between a cake and a crumble and downright delicious.

Icelandic Happy Marriage Cake

Ingredients:

250g unsalted butter, softened
200g (1 cup) dark brown sugar
200g (1 scant cup) caster sugar
1 large egg
250g (1 cup) plain flour
1 tsp baking soda
250g (2 1/2 cups) rolled oats
200g rhubarb jam
100g strawberry jam
Whipped cream, to serve

Directions:

1. Line a 23cm (10 inch) tart pan with removable bottom with baking paper or grease well.

2. Heat the oven to 180°C/ 350°F.

3. In a large bowl, cream the butter and sugars with an electric mixer until pale.

4. Beat in the egg. Sift in the flour and baking soda, then add the oats.

5. Set one third of the mixture aside. Spoon the remaining mix into the prepared tin and smooth the surface with the back of a spoon or the palm of your hand.

6. Mix together the rhubarb and strawberry jams, then spread over the oat mixture in the pan. Top with the reserved mixture, leaving a few gaps so the jam peeks through.

7. Bake for 30 minutes or until the cake is set and golden. Serve with whipped cream, if you like. The cake will keep for 3 days in an airtight container.

Serves 12

Recipe from Delicious Magazine

Let’s make a trip to Reykjavík for today’s music.