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Icelandic Happy Marriage Cake is a cozy dessert recipe that brings together tart rhubarb compote and a buttery oat crumb, making it the perfect afternoon treat or sweet finish to a meal. While its charming name hints at celebration, I love making this cake for any casual gathering or to share with friends over coffee. The real magic here is how simple ingredients turn into something so heartwarming and inviting.
I discovered this cake when hosting an Icelandic-themed brunch years ago and now it is a go-to for family events. The way the sweet crumb and tangy rhubarb melt together reminds me of the best moments spent at my grandmother's table.
Ingredients
- Rhubarb: Sliced into half inch pieces, fresh is best but you can use frozen (just let it thaw and drain excess liquid first)
- Superfine caster sugar: This dissolves easily in the compote and crumb, use the freshest you can find for the best texture
- Vanilla extract: A quality pure extract brings out the floral notes of the rhubarb
- Rolled oats: Use old fashioned oats for texture, avoid instant oats which get mushy
- Plain flour: Opt for unbleached all purpose flour for a tender crumb
- Brown sugar: Adds a caramel depth that makes the crumb taste homemade, dark brown gives even more flavor
- Ground cardamom: This spice is classic in Nordic baking, look for fresh ground or grind your own for the most aroma
- Baking soda: Ensures the crumb has a light texture, check that it is fresh
- Butter: Use real butter for richness, slice and let it soften to make blending easier
- Egg: Should be room temperature for easier mixing and better crumb structure
Step-by-Step Instructions
- Prep the Rhubarb Compote:
- Lightly coat your cake pan with nonstick spray or line with baking parchment. Slice rhubarb into even pieces for consistent cooking, then place the rhubarb, sugar, and vanilla in a medium saucepan. Cover and set over medium heat. Stir every few minutes, making sure the compote cooks gently until the rhubarb is soft yet holds its shape. This usually takes about 15 minutes. Let the compote cool completely before using.
- Grind the Oats:
- Pulse the rolled oats in a blender or food processor for a few seconds until they look like coarse sand, but not as fine as flour. This creates a crumbly texture in the cake.
- Mix the Dry Ingredients:
- In a medium bowl, combine the ground oats, flour, both sugars, cardamom, and baking soda. Stir with a fork until everything is blended well.
- Blend in the Butter:
- Add the softened butter cubes and use your fingertips or a pastry cutter to work the butter in. Keep going until the mixture forms clumps and looks like chunky crumbs.
- Incorporate the Egg:
- Add the room temperature egg and gently mix with a fork or your hands until no dry flour remains. The dough will be sticky and form large clumps.
- Form the Cake Base:
- Press two thirds of the crumb mixture over the bottom and up the sides of your prepared cake tin. Make sure the base is even and firmly packed for best results.
- Add Compote and Topping:
- Spoon the rhubarb compote over the base, spreading it out gently. Take the remaining crumb dough and drop it in clusters over the compote, letting some fruit poke through.
- Bake:
- Place the tin on the center rack of your preheated oven set to 200 Celsius or 400 Fahrenheit. Bake until the top is golden and the edges look set, which should take about 25 minutes. Let the cake cool in the tin for easier slicing.
- Serve:
- Once cooled, remove the cake from the tin. Slice and serve as is or with a dollop of freshly whipped cream for extra indulgence. Enjoy every bite with someone special.
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My favorite moments making this are when little hands help press the crumb into the tin and everyone waits by the oven for that first warm slice together.
Storage Tips
This cake keeps well covered at room temperature for two days or in the fridge for up to a week. For freezing, let the cake cool completely, then wrap slices in parchment and store in an airtight container. Thaw overnight on the counter or pop into a low oven to refresh.
Ingredient Substitutions
If you do not have rhubarb, try this cake with tart apples or a mix of berries for a different twist. No cardamom in the pantry? I have substituted with half as much ground cinnamon for a subtle spice. Gluten free flour blends work in place of plain flour for those with allergies, but check that your oats are certified gluten free if needed.
Serving Suggestions
I love serving this slightly warm with a drizzle of heavy cream or a scoop of vanilla ice cream. For a brunch table, dust the top with powdered sugar just before serving for an extra pretty finish. This cake pairs perfectly with strong coffee or hot tea.
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Enjoy this simple gem of Nordic baking, and share it warmly with loved ones.
Frequently Asked Questions
- → What makes this cake unique to Iceland?
This cake features simple ingredients like oats and rhubarb, reflecting Iceland's baking traditions and resourceful home cooking.
- → Can I use other fruits for the filling?
Yes, fruit compotes such as raspberry, blueberry, or even apricot work well in place of rhubarb.
- → How do I ensure a crumbly texture?
Pulse the oats lightly and mix the dough just until combined for a rustic, crumbly texture.
- → Is it served hot or cold?
It's best enjoyed at room temperature or slightly chilled. Serve with whipped cream if desired.
- → Can I prepare the compote ahead of time?
Absolutely. The rhubarb compote keeps well refrigerated for a few days, simplifying assembly.