The snow is still falling and the novelty has not yet worn off – rather, the conditions are an inspiration to move away from the harissa and towards the sweetmeats of the far Northern hemisphere.

And a chance to finally crack open one of the recipe books and venture towards Norway, with a little help from Signe Johansen and Scandilicious.

First up is the über-traditional mor monsen kake, the Mother Monsen cake.


As Johansen notes, the origin of Mother Monsen is unknown, but the opportunity to sup sweet coffee while looking over white-blanketed fields and savouring the zesty lemon and toasted almond cake is unmissable.

As an aside, there is an quicker and equally delicious version of mor monsen kake over at Norway Hei.

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