For the Cake
1 cup plus 1 Tbsp. butter or margarine
1 1/4 cup sugar
peel of 1 lemon, grated
1 3/4 cups flour
1 tsp. baking powder
For the Garnish
1/2 cup scalded almonds, slivered
1/2 cup currants
3/4 Tbsp. granulated or pearl sugar
Cream butter or margarine with sugar until smooth.
Add eggs, one at a time, and blend thoroughly after each addition.
Stir in the lemon peel. In a separate bowl, mix flour and baking powder, then add to the wet ingredients.
Line a greased 16” x 8” cake pan with parchment paper or wax paper (grease the paper also). Spread batter out evenly in pan.
Sprinkle with your garnish of almonds, currants, and sugar. Press the garnish lightly into the batter, so it does not fall off when cake is done.
Bake on center rack of the oven at 375ºF (190ºC) for 20-25 minutes. When fully baked, the cake should be light golden brown. To test the doneness of your cake, insert a toothpick or smooth knife into the cake, as soon as no batter sticks to your cake tester, your cake is done.
Allow the cake to cool slightly on a cooling rack. Once it has cooled, remove your cake from the cake pan. An easy way to do this is to cover your cake with waxed paper and place a cookie sheet on top of the cake pan. Turn the cake pan upside down so that the cake slides out of your cake pan and rests on the cookie sheet. Place a wire rack on the upturned cake and turn again so the cake rests right side up on the rack. When the cake is cool, cut in diamond shapes with a very sharp knife.
Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore.
Call toll free at (800) 979-3346.