Grandma's sand cakes
Sandkake is a popular, small and sweet Christmas cake. For many, it is one of the seven flavours. My grandmother was from Nordmannvik in Kåfjord. Her recipe book contains many sweet temptations. Here are her sand cakes.
By Torun Olsen Wernberg
½ kg margarine
300 g icing sugar
2 eggs
A few lemon drops
A handful of coarsely chopped, unrefrigerated almonds
50 g potato flour
750 g wheat flour
The great advantage of this recipe is that the cakes drop out of the moulds so easily that they don't have to break, which is something sand cakes tend to do.
Stir the icing sugar and margarine until white, add a little flour, the half-beaten eggs, lemon, chopped almonds and flour. Leave the dough to rest for a while. Work the dough until it is smooth and press it out into the moulds. Bake at a high heat until the cakes are golden brown (approx. 180 degrees, 15 minutes).
Let the sand cakes cool slightly in the moulds. Press lightly on the moulds to loosen the cakes. Enjoy!
Feel free to fill the cakes with something savoury, such as mullet cream.
