Icelandic Happy Marriage Cake
Experience the charm of Nordic baking with Icelandic Happy Marriage Cake, a timeless dessert that's as heartwarming as its name suggests. This beloved Icelandic treat features a buttery, crumbly oat crust and topping, encasing a luscious layer of tart rhubarb jam (or your favorite fruit preserve). With its simple ingredients and rustic appeal, this cake strikes the perfect balance between sweet and tangy flavors, making it ideal for any occasion. Ready in just an hour, including baking time, this cozy dessert is perfect served warm with whipped cream or a scoop of vanilla ice cream. Whether for a family gathering or a comforting afternoon indulgence, this recipe is a delicious nod to tradition that will delight your taste buds.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 150 grams Granulated sugar
- 1 large Egg
- 200 grams All-purpose flour
- 150 grams Rolled oats
- 1.5 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 350 grams Rhubarb jam (or substitute with another tart fruit jam)
Instructions
Preheat your oven to 190°C (375°F). Grease and line the bottom of a 9-inch round or square baking pan with parchment paper.
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, mix together the all-purpose flour, rolled oats, and baking powder.
Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms.
Divide the dough into two portions, approximately two-thirds for the base and one-third for the topping.
Press the larger portion of dough evenly into the bottom of the prepared baking pan to form the crust.
Spread the rhubarb jam over the crust in an even layer, leaving a small gap around the edges to prevent overflow.
Crumble the remaining dough over the jam layer, allowing some of the jam to peek through.
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the edges are set.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
4332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.5 g | 246% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 633.8 g | 230% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 361.1 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 265 mg | 20% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
