Description
Icelandic Happy Marriage Cake, also known as VÃnarterta, is a traditional Scandinavian dessert featuring a crumbly oat and flour base layered with sweet rhubarb jam. This delightful cake strikes a perfect balance between hearty oats and the tartness of rhubarb jam, finished with a sprinkle of coarse sugar for a golden, crunchy top. It’s a cherished treat perfect for serving with coffee or whipped cream.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
Filling and Topping
- 1 1/2 cups rhubarb jam
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, and salt. This forms the base dry mixture for your cake dough.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and brown sugar together until the mixture becomes light, fluffy, and smooth, ensuring a tender crumb in the final cake.
- Add Egg and Vanilla: Beat in the egg followed by the vanilla extract to the creamed butter and sugar mixture, blending thoroughly to combine the wet ingredients evenly.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until a crumbly dough forms. Take care not to overmix to keep the texture light and crumbly.
- Press Dough Base: Reserve about two-thirds of the dough and press this evenly into the bottom of your prepared cake pan, creating a firm base for the jam layer.
- Spread Jam Layer: Evenly spread the rhubarb jam over the pressed dough base, leaving a small border around the edges to prevent jam from spilling over during baking.
- Add Crumble Topping: Crumble the remaining one-third of the dough evenly over the jam layer. Sprinkle the top with coarse sugar to add an attractive crunch and sweetness when baked.
- Bake: Place the assembled cake in the oven and bake for 30 to 35 minutes or until the top is golden brown and the jam is bubbling slightly.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before slicing. Serve with whipped cream or enjoy with a cup of coffee for the authentic Icelandic experience.
Notes
- Traditional Icelandic recipes usually feature rhubarb jam, but raspberry or strawberry jams are excellent alternatives for different flavors.
- For serving, try pairing the cake with lightly whipped cream or coffee to complement its sweetness and texture.
- Make sure the butter is softened to room temperature for easier creaming and better cake texture.
- Use coarse sugar as topping for a delightful crunch and decorative finish.
