Icelandic Happy Marriage Cake
This Icelandic Happy Marriage Cake recipe has a crumble crust dough that you press into a tin with a rhubarb compote center that bakes up golden and has hints of cardamom throughout.
Servings 10
Calories 394kcal
Ingredients
Rhubarb compote
- 500 grams / 1 pound fresh rhubarb sliced into ½ inch thick pieces
- 50 grams / ¼ cup superfine/caster sugar
- 1 teaspoon vanilla extract
Cake crumb
- 135 grams / 1 ½ cups rolled oats
- 240 grams / 1 ½ cups plain flour
- 100 grams / ½ cup superfine/caster sugar
- 50 grams / ¼ cup brown sugar
- 1 teaspoon ground cardamom
- 4 grams / ¾ teaspoon baking soda
- 225 grams / 7.93 ounces butter softened and cubed
- 45 grams / 1 medium egg room temperature
Instructions
Rhubarb compote
- Lightly greaseproof your cake tin and set aside.
- Place rhubarb, sugar vanilla extract in a medium saucepan over medium heat with a lid on.
- Stirring intermittently, to ensure it cooks evenly until the rhubarb is soft, but still has some shape approximately 15 minutes.
- Remove and set aside to cool fully.
Cake crumb
- Preheat your oven to 200C/400F.
- Place the oats into a blender or food processor and pulse to make the oats a little finer, but not completely fine like flour.
- Pour the oats, flour, sugars, ground cardamon and baking soda into a medium bowl, stirring to combine.
- Toss in the butter and cut into your mixture until it resembles a crumble mixture, it will be quite clumpy.
- Add the egg and combine on low with until the mixture resembles a wet crumble and no dry portions remain in the base of your bowl.
- Spoon two thirds of the dough into your cake tin and press to cover the base and sides of the tin.
- Spoon the rhubarb compote over the crust and top with clumps of the remaining crust unevenly.
- Place in the oven and bake until golden, approximately 25 minutes.
- Remove and set aside to cool before removing from the tin.
- Slice and serve with a little whipped cream.
- Dig in!
Video
Notes
- Rhubarb: Five medium fresh rhubarb stems will suffice to give you the amount you need here. If you can't source pink stems, that is totally fine! The color of your rhubarb does not define it's sweetness when baked.
- Baking soda: This is the key to the our cake lightly rising thanks to the brown sugar (the acid that baking soda needs to work with to rise) so don't leave it out, unless you are using self raising flour. You cannot sub baking powder like for like for this recipe as baking soda is 3-4 times stronger so you would need plenty more which would leave an after taste!
- Oats: Simple rolled oats are used, no quick oats or steel oats which might result in a different texture within the cake.
- Cake tin: A spring form tin that is 20 cm or 8 inches was used to get the cake out of the tin easily, however, a standard cake tin of similar size would also work well.
Nutrition
Calories: 394kcal