They were all squashed up together in the class room- on benches, chairs- even tables. A good thirty of eleven year old kids singing with all their heart to celebrate that I turned one year older.
Fifteen minutes earlier I had been lead out to the hallway- being entertained by two kids trying to keep me occupied and unknown of what was going to happen. Suddenly the door opened and I heard bunch of kids singing the Norwegian birthday song. I was handed a beautiful silver crown of card board (exactly as I wished for) and being met with a room full of balloons and incredibly happy kids- smiling and cheering.
That feeling you get while having thirty kids singing for you- while running towards you to grasp what they can of a hug- is nothing but touching. Standing there with a shiny card board crown and a bunch of balloons and flowers in my hand, I didn’t exactly feel twenty seven- I guess the inner child in me will always be there- and now thanks to them, it will.
For my birthday I got a much longed for book; The Nordic Cook Book by Magnus Nilsson. Reading it with the same passion book worms do when they read a good novel- I found a intreguing Swedish cake recipe made of potato & almonds. They call this Kronans Kaka. I just had to try it, adapt it and embrace it to my own with a touch of Aquavit, lemon cream cheese frosting and a bunch of roasted walnuts- and hazelnuts. The combination was impeccable. The Nordic Cook Book claims that Kronans Kaka recipe has its origins from the Swedish army and should be served with a lemon sauce.
Baked with cold cooked potatoes and almond flour this Kronans Kaka is supposed to be rather dense- as I prefer a more fluffy cake texture I decided to whip the eggs into a fluffy mixture as well as adding a teaspoon of baking soda.
Perhaps a good idea for thanksgiving and christmas?
2 floury potatoes
75 g butter, room temperatured
125 g sugar
2 bitter almonds/ 0,5 tsp almond essence
110 g almond flour
1 tsp baking powder
2 dl powdered sugar
1 egg white
1 dl walnuts
50 g dark chocolate
- Boil the potatoes until tender and preheat the oven to 175 degrees celcius.
- Finely grate the bitter almonds and set aside for now.
- Peel the potato skin and grate them on a box grater. Set aside.
- Whip butter and sugar until white and fluffy.
- Beat in one egg at a time, making sure one egg is fully incorporated before adding the next.
- Add the bitter almonds, almond flour and baking powder and gently fold it in the mixture.
- Add the batter to a prepeared round, loaf pan and smooth the surface.
- Bake for about 40 minutes or until cooked through. Leave to cool.
- Mix powdered sugar together with egg whites. Adjust the powdered sugar until thick and slightly runny.
- Roughly chop the walnuts.
- Pour over the glaze and spread it all over the cake.
- Decorate with walnuts and grated chocolate.
The egg whites will make sure that the glaze gets hard and stiffens up.