Swedish Tea Cakes with Oatmeal

A Swedish kake recipe found on recept.nu
Swedish Tea Cakes with Oatmeal

2.5 dl [0,5 pt] oatmeal
2.5 dl [0,5 pt] milk
1 dl [0,2 pt] water
50 g [1,75 oz] butter
25 g [0,9 oz] dry yeast
1 tablespoon sugar
2 tablespoons light syrup (Lyle’s Golden or similar) *
0.5 teaspoon hartshorn salt
0.5 teaspoon salt
0.5 teaspoons ground bitter orange peel
1 dl [0,2 pt] graham flour
3 dl [0,6 pt] rye flour
3 dl [0,6 pt] wheat flour

* If you use corn syrup in Scandinavian recipes, they lose some of their authenticity because corn syrup is never used as a sweetener here.


[1] Heat the milk and the water in a saucepan to a little warmer than finger heat. Mix the liquid with oatmeal in a bowl. stir in the butter. Leave for about 20 minutes.

[2] Pour the yeast into the bowl and stir until it has desolved. Add the remaining ingredients and work to a smooth dough. Allow to rise under a kitchen towel for at least 40 minutes. Knead the dough smooth again on the floured baking table.

[3] Cut the dough into 10 parts. Form them into smooth buns and let them rest for about 5 minutes. Roll out each bun to an oval cake, about 1/2 cm / 2/5 inch thick. Put the tea cakes on baking sheet covered with baking paper and prick them with a fork.

[4] Allow the cakes to rise under the kitchen towel for about 40 minutes. Bake at 200 C / 390 F for 8-10 minutes. Brush with syrup mixed with water immediately after removing the tea kakes from the oven. Allow to cool under the kitchen towel on a grid.