How long should the cake be baked?

In a hot oven for 1/2–3/4 hour, that is, 30–45 minutes. The pan should be well buttered and coated (with flour or breadcrumbs).

What does it mean that the raisins should be "blanched"?

It means to rinse/scald them quickly in boiling water, so that they become clean and soft before they are stirred into the batter.

What is candied citron peel, and can I leave it out?

Candied citron peel is candied citrus peel, here 50 g finely cut. The recipe uses it together with the raisins; if left out, the cake gets less aroma, but it can be baked without.

Why should the egg be beaten so long?

The egg is beaten for 5 minutes to work in air, since the cake contains only one egg. The baking powder (3 teaspoons) provides the rest of the rise.

Cookery-School Cake

Name: Cookery-School Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 pcs egg; 6 tbsp milk (about 0.9 dl); 1 tbsp melted butter; 100 g sugar; 50 g raisins (rinsed in warm water); 50 g candied citron peel (finely cut); 180 g wheat flour (sifted); 0.25 tsp cardamom (ground); 3 tsp baking powder

A simple and thrifty loaf cake with one egg, milk, melted butter, sugar, raisins, candied citron peel, wheat flour, baking powder and cardamom; baked 30–45 minutes in a buttered pan.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 569 (falt i det fri)

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About the dish

The cake is named after the cookery school, where the girls learned everyday baking with small and cheap amounts of egg and butter. It is a typical example of a thrifty, quick loaf cake with baking powder.

How to make it

1
Beat the egg
Beat the egg for about 5 minutes until it is light and foamy.
2
Stir in liquid and sugar
Stir in the milk, the melted butter and the sugar.
3
Add fruit and flour
Mix in the rinsed raisins and the finely cut candied peel, and finally the sifted flour mixed with baking powder and cardamom.
4
Bake
Pour the batter into a well-buttered and coated pan and bake in a hot oven, about 190 °C (375 °F), for 30–45 minutes. Test with a cake tester.

Changes from the original

Measurements are converted to modern units (tablespoons and dl), "knife-point" is set to a pinch ≈ 1/4 tsp, "blanched raisins" is explained as rinsed/soaked raisins, and the baking temperature is given in degrees.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 569) → 1949 (korrekturlest, s. 669)~23% av teksten endretfjernetlagt til

1 egg 6 ~~spiseskeer~~ spiseskjeer melk 1 ~~spiseske~~ spiseskje smeltet smør 100 gr. sukker 50 gr. rosiner 50 gr. sukat 180 gr. hvetemel 1 ~~knivsod~~ knivsodd kardemomme 3 ~~teskeer~~ teskjeer bakepulver. Egget vispes i 5 minutter, irøres melken, det smeltede smør, sukkeret, de forvellede rosiner, den ~~finskaarne~~ finskårne sukat samt det ~~sigtede~~ siktede mel, hvori bakepulver og kardemomme er utrørt. ~~Haves~~ Has i godt smurt og ~~strøet~~ strødd form og ~~steker~~ stekes i varm ovn 1/2—3/4 time.

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Frequently asked questions

How long should the cake be baked?: In a hot oven for 1/2–3/4 hour, that is, 30–45 minutes. The pan should be well buttered and coated (with flour or breadcrumbs).
What does it mean that the raisins should be "blanched"?: It means to rinse/scald them quickly in boiling water, so that they become clean and soft before they are stirred into the batter.
What is candied citron peel, and can I leave it out?: Candied citron peel is candied citrus peel, here 50 g finely cut. The recipe uses it together with the raisins; if left out, the cake gets less aroma, but it can be baked without.
Why should the egg be beaten so long?: The egg is beaten for 5 minutes to work in air, since the cake contains only one egg. The baking powder (3 teaspoons) provides the rest of the rise.

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