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Half-Øre Cakes

Half-øre cakes ("halvøreskaker," named for being the size of a half-øre coin): airy beaten egg and sugar with cardamom and wheat flour, dropped by the teaspoon onto a sheet and baked light golden brown, sprinkled with sugar at serving. A cheap, simple little cookie for coffee.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 571 (falt i det fri)

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About the dish

The name refers to the cakes being the size of a half-øre coin – a cheap and simple little cake for coffee. The recipe appears in the baking chapter of "Stor kokebok" (1914).

How to make it

  1. 1

    Beat egg and sugar

    Beat the eggs and sugar very pale and airy – in the original half an hour, with a stand mixer 8–10 minutes.

  2. 2

    Mix in the flour

    Add the cardamom and flour and work the dough well together.

  3. 3

    Shape the cakes

    Drop small mounds with a teaspoon onto a greased baking sheet and let them sit and dry for 5 minutes.

  4. 4

    Bake

    Bake the cakes light golden brown in a not-too-hot oven, about 160 °C (320 °F), for 8–10 minutes.

  5. 5

    Serve

    Sprinkle sugar over the cakes just as they are to be served.

Changes from the original

Modern measurements, a shortened beating time with a stand mixer, and an oven temperature given in degrees.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 670)~83% of the text changedremovedadded
250 g sukker. gr. sukker 250 g hvetemel. gr. hvetemel 4 stk egg. 0,5 ts kardemomme (malt). sukker til strøing. Visp egg og sukker svært lyst ¾ teskje kardemomme. Eggene og luftig – i original en halv sukkeret vispes ¾ time, med kjøkkenmaskin 8–10 minutter.. Tilsett tilsettes kardemomme og mel og arbeid deigen godt sammen.. Sett små toppar mel, arbeides sammen. Deigen settes med teskje på smurt stekeplate og la dem stå og tørke plate, står i 5 minutter.. Stek kakene lyst gyllenbrune minutter og stekes lyse gulbrune i ikke for varm ovn, ca. 160 °C, i 8–10 minutter.. Strø sukker over kakene idet de skal serveres. ovn.

Note on Modernised

Moderne mål, forkortet vispetid med kjøkkenmaskin og oppgitt ovnstemperatur i grader.

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Frequently asked questions

How long should the eggs and sugar be beaten?
For half an hour – it is the air in the beaten egg that gives the cakes structure, since no leavening is used.
How are the cakes shaped?
The dough is dropped in small dollops with a teaspoon onto a greased baking sheet. Let them sit and "dry" for 5 minutes before baking.
How are they baked?
In a not-too-hot oven until they are light golden. Sprinkle sugar over them only when they are to be served.
What does the recipe contain?
250 g sugar, 250 g wheat flour, 4 eggs and ½ teaspoon cardamom – the recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 571, and makes about 40 small cakes.

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