How long and at what heat should the coffee rings be baked?

They are baked 15-20 minutes in a moderately hot oven, until they are light golden brown. The batter is filled into small, greased tin molds.

How do I prepare the orange peel?

The peel is cut into quite fine, small strips, and all the white (the bitter pith) must be removed first.

How is the baking powder mixed in?

The baking powder - one level tablespoon - is stirred into a little of the wheat flour and added at the very end, together with the currants, orange peel, and drops of lemon.

What is the method for the batter itself?

Butter (50 g) and sugar (120 g) are creamed until white, then the 3 eggs and the sifted wheat flour (175 g) are added alternately, before the rest of the ingredients are mixed in.

Coffee Rings

Name: Coffee Rings
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 15 servings
Cuisine: Norwegian
Ingredients: 50 g butter (room temperature); 120 g sugar; 3 pcs eggs; 175 g wheat flour (sifted); 1 tbsp baking powder (level; stir into a little of the flour); 120 g currants (washed and dried); 60 g orange peel (cut into fine strips, all the white removed); 3 drops lemon essence (or a little finely grated lemon zest)

Coffee rings from Erken 1914: small molded cakes of butter, sugar, eggs, and flour with currants, finely julienned orange peel, and a few drops of lemon, baked light golden brown in small tin molds for 15-20 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 562 (falt i det fri)

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About the dish

Coffee rings are small molded cakes with currants and orange peel, meant to go with coffee. Erken stresses that all the white on the orange peel must be cut away, or the cakes turn bitter.

How to make it

1
Cream butter and sugar
Cream butter and sugar until white.
2
Add eggs and flour
Add the eggs and the sifted flour alternately, a little at a time.
3
Mix in fruit and flavoring
Stir in the washed currants, the finely julienned orange peel, the lemon essence, and finally the baking powder stirred into a little of the flour.
4
Fill the molds
Distribute the batter into small, greased tin molds (fill them two-thirds full).
5
Bake
Bake the cakes light golden brown at about 180 °C (355 °F) for 15-20 minutes. Let them cool in the molds a few minutes before turning them out.

Changes from the original

Measurements are kept in grams, but spoons are converted to modern tablespoon/teaspoon. Drops of lemon are replaced with lemon essence / finely grated lemon zest. Baking temperature (about 180 °C (355 °F)) is given where the original says "moderately hot oven."

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 562) → Modernised~87% of the text changedremovedadded

50 ~~gr.~~ g smør ~~3 egg~~ (romtemperert). 120 ~~gr. sukker~~ g sukker. 3 stk egg. 175 g hvetemel (siktet). 1 ss bakepulver (strøken; rør ut i litt av melet). 120 ~~gr.~~ g korinter (vasket og tørket). 60 ~~gr. appelsinskal 175 gr. hvetemel~~ g appelsinskall (skåret i fine strimler, alt hvitt fjernet). 3 ~~citrondraaper 1 strøken spiseske bakepulver. Smørret~~ dråper sitronessens (eller litt finrevet sitronskall). Rør smør og ~~sukkeret røres hvitt,~~ sukker hvitt.. Tilsett eggene og det ~~sigtede hvetemel tilsættes vekselvis; nu haves~~ siktede melet vekselvis, litt om gangen.. Rør inn de vaskede ~~korinter,~~ korintene, det ~~i ganske fine, smaa strimler skaarne appelsinskal, — alt hvitt maa være fjernet —, citrondraaperne, samt bakepulveret,~~ finstrimlede appelsinskallet, sitronessensen og til slutt bakepulveret utrørt i litt av ~~hvetemelet, i. Røren haves~~ melet.. Fordel røren i ~~smaa,~~ små, smurte ~~blikformer, stekes lyse gulbrune i middels varm ovn~~ blikkformer (fyll dem to tredjedeler fulle).. Stek kakene lyst gyllenbrune ved ca. 180 °C i ~~15—20~~ 15–20 minutter. Avkjøl i formene noen minutter før de tas ut.

Note on Modernised

Mål er beholdt i gram, men skjeer er omregnet til moderne spiseskje/teskje. Sitrondråper er erstattet med sitronessens/finrevet sitronskall. Steketemperatur (ca. 180 °C) er angitt der originalen sier «middels varm ovn».

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Frequently asked questions

How long and at what heat should the coffee rings be baked?: They are baked 15-20 minutes in a moderately hot oven, until they are light golden brown. The batter is filled into small, greased tin molds.
How do I prepare the orange peel?: The peel is cut into quite fine, small strips, and all the white (the bitter pith) must be removed first.
How is the baking powder mixed in?: The baking powder - one level tablespoon - is stirred into a little of the wheat flour and added at the very end, together with the currants, orange peel, and drops of lemon.
What is the method for the batter itself?: Butter (50 g) and sugar (120 g) are creamed until white, then the 3 eggs and the sifted wheat flour (175 g) are added alternately, before the rest of the ingredients are mixed in.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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