Mor Monsen Cake

Mor Monsen Cake (Mother Monsen)

Mor Monsen cake (Mother Monsen Cake), I wonder who she is?? Anyway, my mom always had this delicious cake ready to serve.

She kept it stored in a lined plastic container in the freezer.

I love having this yummy treat with a cup of freshly brewed coffee in the morning.

Here is the recipe.

Ingredients:
1 cup + 1 tablespoon butter
1/4 cup sugar
6 eggs
Lemon zest from 1 lemon
1-3/4 cups flour
1 tsp. baking powder*

Topping::
1/2 cup almonds, slivered or ground
1/2 cup currants
3-4 T. granulated or pearl sugar

Preparation:
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, and blend thoroughly after each addition.
Stir in lemon zest.

(*Check the expiration date on your baking powder. When it is near the expiration date, buy a new one or you may end up with a very flat cake. Buy the smallest container and keep an eye on the date.)

Mix baking powder and flour before adding.
Pour the batter into a 9 x 11" pan, lined with parchment or wax paper and a heavily greased and dusted with flour.
Smooth batter evenly.

Sprinkle with almonds, currants, and sugar.

Swirl almonds and currants in to the batter with a fork so it does not fall of when cake is done and sprinkle with pearl sugar on top..

Bake on middle rack of the oven at 350� F. for 30-35 minutes to light golden.
Check to see if it is done by sticking a tooth pick or wooden skewer into cake, if batter does not stick to the pick, it is ready to take out of the oven.

Cool slightly on a wire rack.

Cover cake with waxed paper and a cookie sheet and turn the pan upside down on the sheet.

Finish cooling on wire rack.

Keep this tasty Mor Monsen Cake in your freezer and you're always ready to serve a Norwegian dessert.

Back to Norwegian Recipes after Mor Monsen Cake

Search It Here