I’ve sat down twice to write this post—actually, I’ve sat down to write it more times than I can count, but twice I’ve drafted something and decided to start over. I’m in a dry spot creatively and I’ve struggled to find the right words to communicate the things I’d like to tell you. I’ve been sitting on this post for far too long, though—and the cake you’re looking like is already long gone—so it’s about time I stop worrying about telling the perfect story and just touch base here on the blog, even if just for a moment.
The cake I’m sharing with you today is called Mor Monsen Kake, or Mother Monsen’s Cake. It’s a classic Norwegian cake flavored richly with lemon zest and garnished with almonds, currants or raisons, and pearl sugar. Have you ever tasted it? It’s been a beloved cake since the 19th century since a Norwegian author wrote what is believed by some to be the first Norwegian cookbook. Hanna Winsnes, in her 1845 book, Lærebog i de forskjellige Grene af Huusholdningen (which Norwegian-born Sunny over at Arctic Grub loosely translates to A manual On The Different Household Chores), included a recipe for this cake, attributing it to Mor Monsen. That woman’s legacy lives on to this day in this popular cake, though we don’t know much else about her.
I’m intrigued by the history of recipes—how they originated, what inspired them, who developed them. The mystery surrounding Mor Monsen is part of what draws me to this cake. Was she a friend of the author’s, or perhaps a relative? Did she attend the author’s church (Hanna was the wife of a priest)? What other recipes did she develop that may have been lost (or attributed elsewhere)? We’ll probably never know the answers, but I love that we have her name and that her recipe has stood the test of time: Her cake is still popular in Norway today.
I also wonder about the inclusion of lemon. Citrus is not native to Norway, so it must have been an expensive ingredient for housewives in the 19th century. Perhaps this is why Mor Monsen Kake is enjoyed during holidays such as Christmas, times in which families would work extra hard to provide a special, warm environment for their loved ones.
With the all the questions I have about this cake, I do know one thing: You should make it part of your Scandinavian Christmas this year. The simplest cake batter, all it takes is creaming butter and sugar together and adding the lemon zest and other requite cake ingredients, then pouring it all into a pan. Sprinkle with almonds, currants or raisins, and pearl sugar, then bake. When it’s cooled, cut it into its distinctive diamond-shaped pieces, and you’ll have a cake that’s simple yet elegant, already cut into serving pieces making it great for transport, and that keeps well. I’ve heard that you can even freeze it—though you may not need to.
While we’re on the subject of Scandinavian Christmas, I have a number of recipes lined up for you this season, so I hope you’ll subscribe to the blog and follow along on Facebook, Twitter, Pinterest, and Instagram. You can also access some of my past Scandinavian Christmas posts here. And now for the cake…
Mor Monsen Kake (Norwegian Mother Monsen Cake)
Adapted from Authentic Norwegian Cooking by Astrid Karlsen Scott
1 cup plus 1 tablespoon (salted) butter
1 1/4 cups sugar
Grated zest of one lemon (use an organic one if possible, or scrub thoroughly)
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cups slivered almonds
1/2 cup dried currants or raisins
3 tablespoons pearl sugar
Preheat oven to 375 degrees F. Line a 9- by 13-inch pan with parchment paper and grease it.
Cream butter and sugar until light and fluffy. Add eggs one at a time, blending thoroughly into the batter before adding the next. Mix in lemon zest. In a small bowl, combine flour and baking powder, then tip into the batter and stir just until combined.
Pour the batter into the prepared baking pan, scraping all the last bits from the bowl, then smooth it into an even layer with a spatula. Sprinkle the almonds, currants, and pearl sugar evenly over the top and press the garnishes gently into the top of the batter. You want to do this ever so slightly–Scott says to do this so the garnishes stick to the cake once baked.
Bake until lightly golden and a toothpick inserted in the middle comes out clean, 20-25 minutes. Cool on a rack until cool enough to handle, then remove the cake from the pan and let finish cooling (Scott suggests doing this by inverting the pan with a baking sheet). When cool, cut the cake into the signature diamond shapes, or into parallelograms if preferred.