Norwegian hole cake is a traditional dessert of Norway.


Imperial Edit

Metric Edit

  • 40g fresh yeast
  • approximately 300ml milk
  • 65g butter or margarine, melted
  • 1 teaspoon salt
  • 100g treacle
  • 2 teaspoons ground aniseed or ground fennel seeds
  • 750g rye flour and strong white flour, mixed
  • 225g plain flour


  • Using a little milk, cream the fresh yeast in a bowl.
  • Warm the remaining milk, add the melted butter or margarine, and pour over the yeast
  • Mix in the treacle, salt and spices
  • Add the flour to make a dough, and beat until it comes away from the sides of the bowl
  • Cover and allow to rise in a warm place until it has doubled in size
  • Knead the dough until it is smooth and divide into quarters.
  • Shape each piece of dough into an 8inch/20cm circle and then cut a circle from the center with a cookie cutter or glass
  • Place the cakes on a greased cookie sheet, cover, and allow to rise in a warm place
  • Prick holes in the cakes and then bake in a 200C/400F oven for 35 minutes.
  • Remove the cakes from the oven, brush all over with lightly salted water, and then let them cool on a wire rack.


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