Norwegian hole cake is a traditional dessert of Norway.
Ingredients[]
Imperial[]
- 1 1/2oz fresh yeast
- approximately 1/2 pint milk
- 2 1/2oz butter or margarine, melted
- 1 teaspoon salt
- 4oz treacle
- 2 teaspoons ground aniseed or ground fennel seeds
- 1 1/2lb rye flour and strong white flour, mixed
- 8oz plain flour
Metric[]
- 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
Recipe[]
- 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.