Pinza – Venetian Cornmeal Cake / Maismelkaker fra Venezia

A classic Italian cake recipe in a modern version
found on epicurus.com
Pinza – Venetian Cornmeal Cake / Maismelkaker fra Venezia

Venetian Cornmeal Cake is a very old recipe, modernized here by Mary Ann Esposito. The dense cornmeal cake is full of dried fruit and nuts. The cake is rustic in appearance and refined on the palate.

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Crostata Dolce di Ricotta – Italian Curd Tart / Italiensk Osteterte

A delicious Italian tart recipe from “The Sainsbury
Book of Italian Cooking” published in 1979

Crostata Dolce di Ricotta – Italian Curd Tart / Italiensk Osteterte

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Farmhouse Cookies / Bondekaker

A classic Swedish cookie recipe found on mills.no
Farmhouse Cookies / Bondekaker

Farmhouse cookies are flat and round cut cookies with distinct pieces of almonds. The recipe came to Norway from Sweden after WWII and we find it for the first time in Gyldendal’s large cookbook published in 1989. The cookies are still popular both in their native Sweden and in Denmark as well. 1 serving of this recipe makes approximately 80 cookies.

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Small Succulent Fruit Cakes / Små Saftige Fruktkaker

A really juicy cake recipe found on Allers/KKSmall Succulent Fruit Cakes / Små Saftige Fruktkaker

Bake these delicious cakes in small moulds, it will make them so much nicer to put on the tea table, but you can also use two oblong cake moulds.

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Baking Soda Cake / Natronkake

A baking recipe found in”Husmorens Store Kokebok”
(The Housewife’s Big Cook Book) published in 1963
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Queen’s Gingerbread / Dronningens Krydderkake

A recipe from medieval times found on theguardian.comQueen's gingerbread_post

A dark, highly spiced slab gingerbread (what the Elizabethans would have called a sweetmeat) that’s rather firm like panforte, and ever so good cut into small diamonds to serve with brandy after dinner.

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Traditional Rich Fruit Cake / Tradisjonell Saftig Fruktkake

A classic fruitcake recipe found on about.com/food/
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The success of this deliciously rich, moist cake lies in soaking the dried mixed fruits in strong dark tea the evening before; the tea adds a subtle depth of flavor to the cake. For this reason you will need a little advance planning to allow time to soak the fruits. It is worth it though so don’t be put off.

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Florentines / Florentinere

A classic cookie recipe found in “Harrods Cookery Book”
published in 1985
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Florentines are a luscious mixture of nuts and dried fruits, coated on one side with sem i-sweet chocolate.

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