This princely cake of Norway is iconic because it combines a tender pastry base with a subtle sweet filling.
The traditional filling is a paste made with almonds, egg whites and sugar. Butter is an addition. Whole eggs are a variation. The paste can be enhanced with cardamon and vanilla. Fruit is also an addition.
The traditional base is made with baking powder, butter, eggs, flour and sugar.
A lattice work occasionally decorates the top of the cake.
This is the basic recipe.
150 g almonds, ground
150 g icing sugar
2 egg whites
Combine ground almonds and icing sugar, fold in the two egg whites. Put in fridge for several hours. This is the almond paste.
175 g pastry flour
125 g butter, softened
100 g strong white wheat flour
3 egg whites
80 g brown sugar
8 g baking powder
Beat brown sugar into the butter, stir in the three egg whites, baking powder and sieved flours. Knead into a smooth ball. Leave for an hour.
30 g almonds, whole, blanched, skinned, halved for topping
1 egg, beaten, for glazing
Icing sugar, for dusting
22-25 cm diameter flan tin
Preheat oven to 180°C.
Place the dough in the bottom of the cake tin, push it across the base and up the sides with a one centimeter overlap above the rim.
Spoon almond paste on top of the dough, wash with egg, top with almond pieces.
Meat and potato pies are a traditional dish of northern England, especially the counties of Cheshire, Lancashire and Yorkshire, where meat and potatoes have always formed the basis for a hearty meal. Packed in a pastry the meal becomes portable.
These pies have never been a home-baked product, largely because they have always been ubiquitous in the cafe and chip shop culture of north-west England, Holland’s version being the most popular of the mass-produced brands.
Made with beef, potato and yeast extract in a shortcrust pastry, Holland’s meat and potato pies are also synonymous with sporting events.
Meat and potato pies, as they are known today, began as a workhouse product, are probably related to Irish mutton pies, and were hardly known as a recipe in cookbooks.
Charles Elme Francatelli in his A Plain Cookery Book for the Working Classes, published in 1852, described a meat pie and a potato pie.
Of whatever kind, let the pieces of meat be first fried brown over a quick fire, in a little fat or butter, and seasoned with pepper and salt; put these into a pie-dish with chopped onions, a few slices of half-cooked potatoes, and enough water just to cover the meat. Cover the dish with a crust, made with two pounds of flour and six ounces of butter, or lard, or fat dripping, and just enough water to knead it into a stiff kind of dough or paste, and then bake it for about an hour and a-half.
Slice up four onions and boil them in a saucepan with two ounces of butter, a quart of water, and pepper and salt, for five minutes; then add four pounds of potatoes, peeled and cut in slices; stew the whole until the potatoes are done, and pour them into a pie-dish; cover this with stiff mashed potatoes, and bake the pie of a light brown colour.
Our version has an Irish stew filling and a peppered crust.
Meat and Potato Pie with Peppered Hot Pastry Crust
1 kg potatoes, peeled, quartered
750 g lamb, cut into 2 cubes
750 g onions, chopped
30 g black pepper, freshly ground
25 g salt
This is essentially an Irish stew recipe. The quantity is much more than you will need for the filling. Arrange lamb in the bottom of a large pot, turn heat to medium and allow fat to run out of the bones. Stack potatoes on top of the lamb, then the onions and seasoning, more pepper than salt. Fill the pot with water, three-quarters up to the level of the onions, bring to the boil. Cover, turn heat to lowest setting and cook for three hours.
The result should be a thick meat and potato stew, with the onions completely melted.
450 g strong white wheat flour
150 ml water
125 g lard
10 g black pepper
10 g salt
5 g icing sugar
Bring the lard and water to the boil.
Sieve flour and salt into a large bowl, add pepper and sugar.
Pour the hot liquid into a well in the centre of the flour, and using a sturdy wooden spoon quickly form into a soft dough.
Divide dough into eight equal pieces (approximately 90 g each), cut again – two thirds for the base, one third for the lid.
Push the dough into the bottom and sides of small deep pie tins, diameter 8 cms.
Preheat oven to 220°C.
Pack the tins with the filling, roll the remaining dough out, place over the top of the filling, crimping the edges. Pierce a hole in the centre of the lid.
Reduce oven temperature to 180°C, bake for 90 minutes.
The Turkish flatbread comes in various shapes, crusty and soft, and is rarely unadorned, made thick to hold or fill numerous meats and vegetables. Large rounds with an uneven surface are generally soft with a spongy crumb, baked at a low temperature, small ovals are flat and crisp, and more often than enclosed into a tear-drop shape with a lazy eye opening. Either way they have to puff up.
500 g strong white wheat flour
200 ml lukewarm water
100 g sourdough
1 egg / 45 g thick yoghurt
30 ml oil
25 g yeast
1 tsp salt
1 tsp sugar
1 egg, beaten
15 g black sesame seeds
Activate yeast in sugar and 75 ml lukewarm water. Sift flour with the salt. Add yeast mixture to flour with the yoghurt and oil, the remaining water and more if necessary to make a pliable dough, about 15 minutes kneading.
Leave to rise for one hour, fold out air and leave for a further hour.
Preheat oven to 250°C and heat two baking trays. Divide the dough into four equal pieces. Knead, flatten and stretch into ovals. Leave to rest.
Remove the trays, oil and put back in the oven for five minutes. Carefully place two of the ovals on each tray, wash with the egg and sprinkle with seeds.
Bake one tray at a time on a low rack for 10 minutes.