Any cake baked in a mould whether it is a oblong, square, ring or round mould, even a oven baking pan is called a “formkake” (mould cake) in Norway. I know, we’re a simple lot
A bowl full of steaming, old-fashioned oat porridge taste great with spicy fruit compote and a dollop of yogurt on top.
I grew up eating oat porridge every weekday as a kid. Mom soaked the oats over night and made the porridge in the morning. It was not a fancy kind like the one above, just plain porridge with a little milk and a drizzle of sugar, but I loved it anyway – Ted
A delicious bun recipe found on bbcgoodfood.com
Fruit buns flavoured with aromatic tea and orange to be served toasted with lashings of butter.
A recipe from medieval times found on theguardian.com
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.
A classic fruitcake recipe found on about.com/food/
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.
A cake recipe inspired by a book by Philip Pullman
found on theguardian.com
Lunch, in their Bohemian household, consisted of a jug of ale, the remains of a large joint of roast beef, a fruit cake and a bag of apples, which Rosa said she had been given the night before by one of her admirers, a porter in Covent Garden market. They ate it, with the help of one large pocket knife and their fingers.
– From “The Ruby in the Smoke” by Philip Pullman