Norse Apple Nut Cake – Recipe by Peggy Vlach, edited by Anja- So here is my first try at making the Norse apple/nut cake. I think that 1 1/2 cups of honey is too much, next time I will cut that amount in half. What with all the honey and the eggs the batter was very runny….it took 30 minutes instead of 15 to set up in the oven at 350 degrees. However, it is yummy.
- 1 cup chopped dried apples
- 2 cups toasted chopped hazelnuts (Safeway has chopped hazelnuts in their baking section)
- Apples and nuts mixed in a bowl
- ¾ of your favorite honey
- 4 eggs
- 9x11inch baking pan, lined with foil
- Preheat oven to 350.
- Chop the dried apples and measure 1 cup.
- Put into a bowl.
- Toast hazelnuts and chop. Measure two cups.
- Add to bowl and mix.
- Measure 1 ½ cups of honey. Add to bowl and mix.
- Add eggs and mix very well.
- Spread in a 11×9 pan, lined with foil to contain mess.
- Bake in pre-heated oven for 15-30 minutes until golden brown on top and set.
- Let cool and serve warm or cold.
Peterborough Vikings – Clan Wulfhar (collected on Facebook 6/18/22) – Nut cake made with hazelnuts apple eggs and honey. Traditionally this would have been cooked on a griddle pan hung over an open fire
- 2 cups hazelnuts
- 1 cup dried apple
- 1 1/2 cups ml honey
- 4 eggs
down to preference you may want to toast the nuts before mixing with other ingredients, if you don’t have a griddle and open fire it can be cooked in an oven
- Preheat the oven to 175°C
- Finely chop the hazelnuts and apple.
- Mix the nuts, apple and honey in a bowl.
- Whisk in the eggs.
- Spread the mixture into a large circle on a greased baking tray.
- Bake on the middle shelf for approximately 15 minutes or until golden brown.
Although no recipes were written down from the Viking age, the ingredients used would have been widely available, and the recipe would have been passed down generation to generation, this recipe is one that is still used in modern day Scandinavia , so a variation of this could have been enjoyed as a Viking treat.
Page created and published 7/17/22 (C)M. Bartlett
Pictures and captions created and published 7/17/22 (C) Peggy Vlach
Last updated 7/17/22