Hjónabandssaela (Wedded Bliss)
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5.0
3 reviews
Excellent
Hjónabandssaela (Wedded Bliss)
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Hjónabandssaela or wedded bliss is a delicious traditional cake from Iceland made with rhubarb jam, oatmeal and spelt flour.
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Ingredients
For the hjónabandssaela (wedded bliss)
- 2 cups white spelt flour
- 2 cups oatmeal
- ½ teaspoon baking soda
- 2 tablespoons sugar
- ½ cup brown sugar
- 14 tablespoons unsalted butter , diced
- 1 tablespoon vanilla extract
- 1 egg
- 5 oz. rhubarb jam (recipe below)
- 1 egg yolk (for glaze)
For the rhubarb jam
- 2 lb rhubarb (fresh or frozen)
- 3 cups sugar
- Juice of orange
- 6 tablespoons agave syrup
- 2 Vanilla Beans , split lengthwise
- water
Instructions
Hjónabandssaela (Wedded Bliss)
- Take the butter out of the refrigerator, cut into small cubes and keep it at room temperature for 30 minutes so that it softens.
- Preheat oven to 400F/200C. Grease and flour a cake pan.
- In a large container, mix the flour, oats, baking soda, and sugar. Place the butter on top.
- Mix everything together quickly with the palms of both hands and with your fingertips, and rub the dough to turn in into a powder. Transfer the dough in the bowl of your stand mixer and mix using the flat beater at medium speed. Add the egg and vanilla extract. Knead the dough for 1 minute at maximum speed.
- Roll ⅔ of the dough and spread it at the bottom of the mold. Cover with rhubarb jam. Roll the remaining dough and cut into strips. Place these strips to form a lattice on the cake. Brush the lattice with egg yolk.
- Bake for 25 to 30 minutes. The crust should be golden.
Rhubarb jam
- Boil small glass jars for a few minutes. Turn them over and place them on paper towel.
- Add the rhubarb and sugar in a saucepan. Barely cover with water.
- Mix well and macerate for 1 hour at room temperature, stirring occasionally.
- Turn the heat to high and add the split vanilla, orange juice and agave syrup.
- Bring to a boil, then cook for 15 minutes over medium heat. Return to low heat and simmer the jam for 50 minutes stirring regularly. The jam is ready when the rhubarb turns golden.
- Pour the hot jam into the jars with the vanilla beans. Let cool.
- Close the jars, turn them over and let stand for 8 hours.
- Turn them back over and keep at room temperature. Store in the fridge after opening.
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5.0
3 reviews
Excellent
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