A traditional Norwegian cake recipe from tine.no
Worts cake is a relative of the Christmas cake that I posted about a few days ago and like the Christmas cake, wort cake is baked and enjoyed the whole year round although it is probably more related to the actual Christmas than Christmas cake oddly enough. Worts cake is usually served for coffee with good butter and Norwegian goat cheese. As with Christmas cake, wort cake don’t go well with jam, jelly or marmelade, but lacking Norwegian goat cheese, wort cake as Christmas cake taste deliciously just buttered.
Root beer is quite similar to Norwegian wort beer an can be used if wort beer is hard to find.
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Wort /ˈwɜrt/ is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol.
Norwegian wort beer (vørterøl) is a dark alcohol free soft drink that really has nothing to do with real beer. Should we Norwegians replace the national anthem, the national costumes, rose paint and Lofoten fishery with something liquid, the answer would be wort beer. This dark brown, sweetish, rich liquid that we all mistakenly believe stems from the Vikings.
It was actually created by Lauritz Braaten, a brewer at Schous Brewery in Kristiania in 1903, he introduced the new beer at a time when the drinking water was often poor, and nutrition among many poor even worse. With zero alcohol content but rich in nutrients, the wort beer got a diet and health stamp. Not without reason it was given the nickname "liquid bread". The target groups were mainly abstainers, sportsmen, women and children. And Braaten received the King’s Medal of Merit in Gold for its brown foam – in 1915.