Icelandic Happy Marriage Cake with Rhubarb Compote Recipe
Icelandic Happy Marriage Cake is a delightful dessert featuring a tart rhubarb compote layered beneath a buttery, cardamom-spiced crumb topping. This traditional cake combines the natural tanginess of rhubarb with a sweet, crumbly oat and flour base, baked to golden perfection for a comforting treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Icelandic
- Diet: Vegetarian
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
- Prepare Rhubarb Compote: Line a 20 cm (8 inch) round cake tin with parchment paper and set aside. In a medium saucepan over medium heat, combine the rhubarb, superfine sugar, and vanilla extract. Cover with a lid and cook for about 15 minutes, stirring intermittently to ensure the rhubarb softens evenly while retaining some shape. Remove the compote from heat and allow it to cool completely.
- Make Cake Crumb Base: Preheat your oven to 200°C (400°F). Place the rolled oats into a blender or food processor and pulse until they become slightly finer but not to a powder. In a medium bowl, combine the pulsed oats, plain flour, superfine sugar, brown sugar, ground cardamom, and baking soda, mixing them thoroughly.
- Incorporate Butter and Egg: Add the softened, cubed butter to the dry mixture and cut it in using your fingers or a pastry cutter until the mixture resembles a clumpy crumble. Next, add the egg and gently combine on low speed or by hand until the mixture is evenly moistened and forms a wet crumble without any dry bits remaining.
- Assemble Base and Layer: Spoon two-thirds of this dough mixture into the prepared cake tin, pressing it firmly and evenly over the base and slightly up the sides of the tin to form a crust layer.
- Add Rhubarb Layer: Spread the cooled rhubarb compote evenly over the base crust, ensuring full coverage.
- Top with Remaining Crust: Crumble the remaining dough unevenly over the rhubarb compote to create a rustic crumb topping.
- Bake the Cake: Place the assembled cake in the preheated oven and bake for approximately 25 minutes or until the topping turns golden brown.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the tin before carefully removing it. Slice the cake and serve warm or at room temperature, optionally accompanied by a dollop of whipped cream for added richness. Enjoy!
Notes
- Use fresh rhubarb for the best tart flavor; frozen rhubarb might become too watery.
- Make sure to cool the rhubarb compote completely before assembling to prevent the crust from becoming soggy.
- Adjust sugar quantity in the compote or crumble depending on your preferred sweetness level.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the crumb topping.
- Serve with whipped cream or vanilla ice cream for a delightful contrast.
