A contemporary Norwegian cake recipe found on frukt.no
A simple but lovely cake with delicious raspberries. The cake can easily be made gluten free by selecting fine gluten-free flour mix. This cake is great with other varieties berries too.
2 dl [0,4 pt] sugar
¼ teaspoon salt
250 g [9 oz] yogurt
The grated peel of ½ lemon
1 dl [0,2 pt] flour or gluten-free flour mix
1 teaspoon baking soda
3 dl [0,6 pt] raspberry
 Whip the eggs, sugar and salt light and airy. Stir in kesam or yogurt and lemon peel. Mix flour and baking soda and fold it into the egg mix.
 Gently stir and pour the batter into a greased round cake mould, 24 cm / 9,5 inch in diameter. Sprinkle with the raspberries.
 Bake the cake on the bottom shelf in the oven at 200 C / 390 F for 30-35 minutes
 Check with a baking needle or a thin wooden stick to see if the cake is done. Cool.
 Decorate with raspberries and lemon balm and serve the cake with raspberries stirred with sugar and whipped cream or ice cream.